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  • Title: Biophenols from Table Olive cv Bella di Cerignola: Chemical Characterization, Bioaccessibility, and Intestinal Absorption.
    Author: D'Antuono I, Garbetta A, Ciasca B, Linsalata V, Minervini F, Lattanzio VM, Logrieco AF, Cardinali A.
    Journal: J Agric Food Chem; 2016 Jul 20; 64(28):5671-8. PubMed ID: 27355793.
    Abstract:
    In this study, the naturally debittered table olives cv Bella di Cerignola were studied in order to (i) characterize their phenolic composition; (ii) evaluate the polyphenols bioaccessibility; (iii) assess their absorption and transport, across Caco2/TC7. LC-MS/MS analysis has confirmed the presence of hydroxytyrosol acetate, caffeoyl-6'-secologanoside, and comselogoside. In vitro bioaccessibility ranged from 7% of luteolin to 100% of tyrosol, highlighting the flavonoids sensitivity to the digestive conditions. The Caco2/TC7 polyphenols accumulation was rapid (60 min) with an efficiency of 0.89%; the overall bioavailability was 1.86% (120 min), with hydroxytyrosol and tyrosol the highest bioavailables, followed by verbascoside and luteolin. In the cells and basolateral side, caffeic and coumaric acids metabolites, probably derived from esterase activities, were detected. In conclusion, the naturally debittered table olives cv Bella di Cerignola can be considered as a source of bioaccessible, absorbable, and bioavailable polyphenols that, for their potential health promoting effect, permit inclusion of table olives as a functional food suitable for a balanced diet.
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