Influence of food composition on chlorophyll bioaccessibility

9 Páginas.-- 2 Figuras.-- 3 tablas

Detalles Bibliográficos
Autores: Viera Alcaide, Isabel, Herrera, Marta, Roca, María
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/274820
Acceso en línea:http://hdl.handle.net/10261/274820
https://api.elsevier.com/content/abstract/scopus_id/85127798624
Access Level:acceso abierto
Palabra clave:Bioaccessibility
Chlorophylls
Food composition
Digestion
Pheophorbide
Pheophytin
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spelling Influence of food composition on chlorophyll bioaccessibilityViera Alcaide, IsabelHerrera, MartaRoca, MaríaBioaccessibilityChlorophyllsFood compositionDigestionPheophorbidePheophytin9 Páginas.-- 2 Figuras.-- 3 tablasChlorophylls are ingested and effectively absorbed by our organism daily, but the effect of food composition on its bioaccessibility is unknown. Therefore, the present research analyses the chlorophyll bioaccessibility of ten commercial foods (guacamole, virgin olive oil, tortellini, basil hummus, creamed spinach, vegetable pasta, green tea chocolate, avocado and kiwi juices, and pesto sauce), selected based on their different nutritional (fat, fiber, protein, and carbohydrates) and chlorophyll composition and content. The most unexpected result was to correlate chlorophyll degradation during in vitro digestion with the salt content of the digested food. Surprisingly, independently of the foods' nutritional composition or the chlorophyll content, the chlorophyll profile after in vitro digestion was formed by 90% pheophytins and 10% chlorophylls and pheophorbides. Such a pattern can only be modified when the ingested food contains a high proportion of pheophorbides (˃20%) that prevailed up to the mixed micelles.This research is part of the project RTI2018-095415-B-I00 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. M.H. is recipient of the grant PRE2019-088632 funded by MCIN/AEI/ 10.13039/501100011033 and by “ESF Investing in your future”.Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/274820https://api.elsevier.com/content/abstract/scopus_id/85127798624reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095415-B-I00Food chemistryhttp://dx.doi.org/10.1016/j.foodchem.2022.132805Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2748202026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of food composition on chlorophyll bioaccessibility
title Influence of food composition on chlorophyll bioaccessibility
spellingShingle Influence of food composition on chlorophyll bioaccessibility
Viera Alcaide, Isabel
Bioaccessibility
Chlorophylls
Food composition
Digestion
Pheophorbide
Pheophytin
title_short Influence of food composition on chlorophyll bioaccessibility
title_full Influence of food composition on chlorophyll bioaccessibility
title_fullStr Influence of food composition on chlorophyll bioaccessibility
title_full_unstemmed Influence of food composition on chlorophyll bioaccessibility
title_sort Influence of food composition on chlorophyll bioaccessibility
dc.creator.none.fl_str_mv Viera Alcaide, Isabel
Herrera, Marta
Roca, María
author Viera Alcaide, Isabel
author_facet Viera Alcaide, Isabel
Herrera, Marta
Roca, María
author_role author
author2 Herrera, Marta
Roca, María
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioaccessibility
Chlorophylls
Food composition
Digestion
Pheophorbide
Pheophytin
topic Bioaccessibility
Chlorophylls
Food composition
Digestion
Pheophorbide
Pheophytin
description 9 Páginas.-- 2 Figuras.-- 3 tablas
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/274820
https://api.elsevier.com/content/abstract/scopus_id/85127798624
url http://hdl.handle.net/10261/274820
https://api.elsevier.com/content/abstract/scopus_id/85127798624
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095415-B-I00
Food chemistry
http://dx.doi.org/10.1016/j.foodchem.2022.132805
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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