Food Stabilizing Antioxidants Increase Nutrient Bioavailability in thein VitroModel
| العنوان: | Food Stabilizing Antioxidants Increase Nutrient Bioavailability in thein VitroModel |
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| المؤلفون: | Maja Grabacka, Anna Antończyk, Magdalena Mika, Agnieszka Wikiera |
| المصدر: | Journal of the American College of Nutrition. 36:579-585 |
| بيانات النشر: | Informa UK Limited, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | alpha-Tocopherol, Biological Availability, Medicine (miscellaneous), Models, Biological, Antioxidants, Catechin, Lipid peroxidation, chemistry.chemical_compound, 0404 agricultural biotechnology, Malondialdehyde, Chylomicrons, Dietary Carbohydrates, Humans, Butylated hydroxytoluene, Tocopherol, Food science, Intestinal Mucosa, Nutrient bioavailability, Nutrition and Dietetics, Tea, Cholesterol, food and beverages, 04 agricultural and veterinary sciences, Butylated Hydroxytoluene, Dietary Fats, 040401 food science, Bioavailability, Glucose, chemistry, Food Preservatives, lipids (amino acids, peptides, and proteins), Lipid Peroxidation, Caco-2 Cells, Apolipoprotein B-48, Chylomicron |
| الوصف: | We investigated whether antioxidants may enhance bioavailability of lipids and carbohydrates and therefore increase the risk of obesity development.We tested how supplementation with antioxidants (0.01% butylated hydroxytoluene [BHT], α-tocopherol, and green tea catechins) of a diet containing butter and wheat bread affects bioavailability of fats and carbohydrates. The absorption of the in vitro digested diet was estimated in the intestinal epithelia model of the Caco-2 cells cultured in Transwell chambers.In the case of the antioxidant-supplemented diets, we observed increased bioavailability of glucose, cholesterol, and lipids, as well as elevated secretion of the main chylomicron protein apoB-48 to the basal compartment. Importantly, we did not detect any rise in the concentrations of lipid peroxidation products (malondialdehyde, MDA) in the control samples prepared without antioxidants.Addition of antioxidants (in particular BHT) to the diet increases bioavailability of lipids and carbohydrates, which consequently may increase the risk of obesity development. The dose of antioxidants is a factor of fundamental importance, particularly for catechins: low doses increase absorption of lipids, whereas high doses exert the opposite effect. |
| تدمد: | 1541-1087 0731-5724 |
| DOI: | 10.1080/07315724.2017.1333930 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e84ee518f4b12e44333b52ac1a56d1e https://doi.org/10.1080/07315724.2017.1333930 |
| رقم الانضمام: | edsair.doi.dedup.....0e84ee518f4b12e44333b52ac1a56d1e |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15411087 07315724 |
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| DOI: | 10.1080/07315724.2017.1333930 |