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Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion.
- Source :
-
Journal of the science of food and agriculture [J Sci Food Agric] 2023 Aug 15; Vol. 103 (10), pp. 5070-5076. Date of Electronic Publication: 2023 Apr 12. - Publication Year :
- 2023
-
Abstract
- Background: The gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from highland barley (HB) to lipid oxidation was evaluated during simulated GI digestion.<br />Results: We found that the level of lipid hydroperoxides (LOOH) and aldehydes were significantly inhibited when highland barley bound-polyphenol rich insoluble dietary fiber (HBBP-IDF) co-digestion with cooked pork. The lipid oxidation products were more effectively scavenged during simulated gastric digestion, with inhibition of 77.4% for LOOH, 52.3% for malondialdehyde, 46.5% for 4-hydroxy-2-hexenal and 48.7% for 4-hydroxy-2-nonenel, respectively. The fiber-bound polyphenols are the principal scavengers of lipid oxidation products.<br />Conclusion: These findings suggest that HBBP-IDF could be used as a functional ingredient able to scavenge lipid oxidation products across the GI tract. © 2023 Society of Chemical Industry.<br /> (© 2023 Society of Chemical Industry.)
Details
- Language :
- English
- ISSN :
- 1097-0010
- Volume :
- 103
- Issue :
- 10
- Database :
- MEDLINE
- Journal :
- Journal of the science of food and agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 36987556
- Full Text :
- https://doi.org/10.1002/jsfa.12581