Simulated Digestion of Vitis vinifera Seed Powder: Polyphenolic Content and Antioxidant Properties

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• 作者：Kerstin M Janisch ; Carolin Ö ; lschlä ; ger ; Dieter Treutter ; and Erich F. Elstner
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：June 28, 2006
• 年：2006
• 卷：54
• 期：13
• 页码：4839 - 4848
• 全文大小：199K
• 年卷期：v.54,no.13(June 28, 2006)
• ISSN：1520-5118

文摘

There is increasing evidence that reactive oxygen species arising from several enzymatic reactionsare mediators of inflammatory events. Plant preparations have the potential for scavenging suchreactive oxygen species. Flavans and procyanidins are bioavailable and stable during the process ofcooking. This study used conditions that mimicked digestion of Vitis vinifera seed powder in thestomach (acidic preparation) and small intestine (neutral preparation). The flavonoids of these twopreparations were released during simulated digestion and were determined with HPLC analysis.Biochemical model reactions relevant for the formation of reactive oxygen species in vivo atinflammatory sites were used to determine the antioxidant properties of the two preparations. Theinhibition of the indicator reaction for the formation of reactive oxygen species represents a potentialmechanism of the physiological activity of the corresponding preparation. The results of this workshow clearly that the polyphenols released during the simulated digestion of the two preparationshave good scavenging potential against superoxide radicals, hydroxyl radicals, and singlet oxygen.They protect low-density lipoprotein against copper-induced oxidation due to the copper-chelatingproperties and their chain-breaking abilities in lipid peroxidation.Keywords: Antioxidant properties; procyanidins; grape seed powder; ROS