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Changes in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic properties

dc.contributor.authorSpínola, Vítor
dc.contributor.authorPinto, Joana
dc.contributor.authorLlorent-Martínez, Eulogio J.
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2021-03-25T09:57:27Z
dc.date.available2021-03-25T09:57:27Z
dc.date.issued2019
dc.description.abstractIn this work, the phenolic composition of E. umbellata leaves and berries is reported. Berries were rich in flavonols, whereas leaves presented abundant flavonols and ellagitannins. Then, the enzyme-inhibitory properties, anti-glycation and antioxidant activities of E. umbellata and Sambucus lanceolata (its phenolic profile has been already established in a previous work) were tested by several in vitro assays and compared. The simulated gastrointestinal digestion resulted in a decrease on their phenolic composition. Nevertheless, both species still had the ability to inhibit aldose reductase activity and protein glycation and scavenge free radicals at the end of the process. Thus, the potential beneficial effects of E. umbellata and S. lanceolata seems to be kept to some extent after passage throughout the digestive system. Altogether, this study provides further insight into investigation of these species as dietary sources of bioactive compounds to lower the risk of type-2 diabetes and obesity.pt_PT
dc.description.sponsorshipThe authors are grateful to Esmeralda Dias from “A Quintinha das Aromáticas” (Funchal, Portugal) for the supply of E. umbellata samples and to Francisco Fernandes and José Carvalho from Madeira Botanical Garden (Funchal) for the identification of plant material. V. Spínola acknowledges Fundação para a Ciência e a Tecnologia (FCT, Portugal) for a Ph.D. grant SFRH/BD/84672/2012. This work was also supported by FCT (project PEst-OE/QUI/UI0674/2019, CQM, Portuguese Government funds) and the Portuguese National Mass Spectrometry Network (Contract RNEMREDE/1508/REM/2005), and through Madeira 14-20 Program, project PROEQUIPRAM - Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008) and by ARDITI-Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through the project M1420-01-0145-FEDER-000005 - Centro de Química da Madeira - CQM+ (Madeira 14-20).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSpínola, V., Pinto, J., Llorent-Martínez, E. J., & Castilho, P. C. (2019). Changes in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic properties. Food Research International, 122, 283-294. 10.1016/j.foodres.2019.04.030pt_PT
dc.identifier.doi10.1016/j.foodres.2019.04.030pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3199
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCanadian Institute of Food Science and Technology (CIFST)pt_PT
dc.relationStrategic Project - UI 674 - 2014
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectElaeagnus umbellatapt_PT
dc.subjectSambucus lanceolatapt_PT
dc.subjectPhenolic compositionpt_PT
dc.subjectGastrointestinal digestion simulationpt_PT
dc.subjectDigestive enzymes inhibitionpt_PT
dc.subjectAldose reductasept_PT
dc.subjectProtein glycationpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleChanges in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 674 - 2014
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F84672%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2014/PT
oaire.citation.endPage294pt_PT
oaire.citation.startPage283pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume122pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSpínola
person.familyNameNunes Pinto
person.familyNameCastilho
person.givenNameVítor
person.givenNameJoana Carolina
person.givenNamePaula C
person.identifierA-4412-2013
person.identifier.ciencia-id0412-6D53-3A09
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-2456-8613
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id54881258000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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