Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.

Background: Lipid oxidation occurring during meat cooking and especially digestion has been recently linked with an increased risk of the onset of some chronic diseases. Incorporation of natural antioxidants directly in burger formulations is a novel and captivating approach to enhancing meat quality and repurposing food waste generated by the industry. This research aimed to assess the effect of including a hazelnut skin green extract in pork burgers on lipid oxidation during cooking and during in vitro gastro-intestinal digestion of burgers.

Gut microbial metabolites of phenolic compounds inhibit colon cancer cell proliferation by triggering apoptosis and cell cycle arrest.

Growing evidence shows how diet can influence the onset of colon cancer. In this regard, phenolic compounds, and particularly, their metabolites produced by the gut microbiota, may be responsible for this protective effect. Therefore, in this study, some of the main gut microbial metabolites of phenolic compounds were tested for their anti-proliferative activity against two colon adenocarcinoma cell lines (Caco-2 and SW480).

Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion.

The present study aimed to evaluate the effect of the inclusion in lamb diet of hazelnut skin (H diet), extruded linseed (L diet), or a combination thereof (HL diet) on the oxidative stability of cooked and in vitro digested lamb meat compared to a basal diet (C diet). A significant decrease of 46.1 % and 40.

Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages.

The bioaccessibility of flavonoids is of paramount importance in determining their bioavailability and biological effects. Bioaccessibility is influenced by several aspects, comprising the food matrix and the structure of flavonoids. In the present study, the bioaccessibility of different classes of flavonoids (flavanones, flavones, and flavonols) was investigated after in vitro gastro-intestinal digestion of beverages and vegetables.

Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup.

Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali-quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro-intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated.

Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations.

Several studies have suggested that a phenolic-rich diet may be protective against colon cancer. Most phenolic compounds are not absorbed in the small intestine and reach the colon where they are metabolized by gut microbiota in simple phenolic acids. In this study, the anti-proliferative activity of quercetins, chlorogenic acids, their colon metabolites and mixtures of parent compounds/metabolites was assessed by using two colon cancer cell lines (Caco-2 and SW480) at physiologically relevant concentrations.

Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities.

The effect of ripening and in vitro digestion on the biological activities, peptide profiles and release of bioactive peptides in Ras cheese has been investigated. Ras cheese ripening largely influenced the extent of protein hydrolysis. The advancement in ripening resulted in an increase in total peptides (from 0.

Influence of Processing and Digestion on the Stability, Bioac-Cessibility and Bioactivity of Food Polyphenols.

In part, the role of polyphenols, as partially responsible components, for the protective effects of a fruit and vegetable-rich diet is an increasingly important area of human nutrition research [...

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt.

Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry.

Application of a Combined Peptidomics and Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in Digested Pinto Bean Protein Extract.

The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven approach is rapid and cost-effective; however, it lacks an actual physiological significance. In this study a new integrated peptidomics and method, which combines the advantages of the conventional and approaches by using the pool of peptides identified in a food hydrolysate as the starting point for subsequent application of selected bioinformatics tools, has been developed.

Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds.

The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility.

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility.

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat.

Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat. Peppers were characterized for their phenolic profiles by LC-ESI-MS and the antioxidant properties.

Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds.

Eggplant is an important component of the Mediterranean Diet, which becomes edible after cooking. This study determined the fate of dark purple eggplant phenolic compounds after baking, boiling, frying, grilling and digestion. Thirty-seven phenolic compounds were identified and quantified in raw eggplant.

Mediterranean diet vegetable foods protect meat lipids from oxidation during gastro-intestinal digestion.

Meat lipids oxidation during digestion gives rise to a post-prandial oxidative stress condition, which negatively affects human health. Mediterranean Diet vegetables contain high amount of phenolic compounds, which potentially may reduce the oxidative phenomena during digestion. co-digestion of turkey meat with a typical Mediterranean Diet salad containing tomato, onion, black olives, extra-virgin olive oil (EVOO) and basil, dose-dependently reduced lipid peroxidation.

Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion.

This study was designed to investigate the potential contribution of bioactive peptides to the biological activities related to the consumption of pork, beef, chicken and turkey meat following in vitro gastro-intestinal digestion. After extraction of the peptidic fractions from digested samples, the bioactivities were evaluated by in vitro antioxidant activity as well as angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition assays. Pork and turkey meat appeared to be the best sources of antioxidant peptides.

Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism.

The mechanism of inhibition of advanced glycation end product (AGE) formation by protocatechuic acid and 3,4-dihydroxyphenylacetic acid (DHPA) has been studied using a widespread applied model system composed of bovine serum albumin (BSA) and supraphysiological glucose concentrations. Protocatechuic acid and DHPA inhibited the formation of Amadori compounds, fluorescent AGEs (IC = 62.1 ± 1.

Antiproliferative Activity and Cell Metabolism of Hydroxycinnamic Acids in Human Colon Adenocarcinoma Cell Lines.

In this study, we investigated the antiproliferative activity and the stability and metabolic fate of the main dietary hydroxycinnamates, using two colonic adenocarcinoma cell models (Caco-2 and SW480). Dihydrocaffeic and dihydroferulic acids were the most effective against cell proliferation in both cell lines with IC values of 71.7 ± 1.

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds.

In this study, the bioaccessibility of phenolic compounds after in vitro gastrointestinal digestion of two cherry cultivars was assessed. The phenolic profile was modified during in vitro digestion, with a considerable decrease of total and individual phenolic compounds. Hydroxycinnamic acids and especially coumaroylquinic acids showed the highest bioaccessibility.

Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder.

Recently, a huge number of studies have confirmed the important role of chocolate polyphenols in human health, underlining its beneficial effects especially in the treatment of cardiovascular diseases. However, a thorough evaluation of chocolate phenolic profile is still lacking. This study aimed at a comprehensive characterization of dark chocolate phenolic profile, using non-targeted mass spectrometry identification.

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.

Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.

Comparing time-based and event-based prospective memory over short delays.

The current study compared monitoring in time- and event-based prospective memory (PM). Time- and event-based non-focal task instructions were given after a baseline block of a lexical decision ongoing task. Delay between instruction and presentation of PM cue/time was manipulated between-subjects to examine monitoring across short delays (1-6 min).

Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars.

Sweet cherry (Prunus avium) fruits are a nutritionally important food rich in dietary phenolic compounds. The aim of this study was to investigate the phenolic profile and chemometric discrimination of fruits from six cherry cultivars using a quantitative metabolomics approach, which combine non-targeted mass spectrometry and chemometric analysis. The assessment of the phenolic fingerprint of cherries allowed the tentative identification of 86 compounds.

Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion.

The objective of this study was to identify the angiotensin I-converting enzyme (ACE)-inhibitory peptides released from thermally treated Phaseolus vulgaris (pinto) whole beans after in vitro gastrointestinal digestion. The degree of hydrolysis increased during digestion reaching a value of 50% at the end of the pancreatic digestion. The <3 kDa fraction of the postpancreatic sample showed high ACE-inhibitory activity (IC50 = 105.

Response dynamics in prospective memory.

Prospective memory (PM) is the ability to remember to execute a delayed behavior. Most theoretical and empirical work on PM has focused on the attentional resources that might facilitate successfully executing a delayed behavior. In the present study, we enhance the current understanding of attention allocation and also introduce novel evidence for the dynamics of PM retrieval.