Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions

Açar, 2009, Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds, Eur. Food Res. Technol., 229, 961, 10.1007/s00217-009-1131-z Aludatt, 2013, Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives, Food Chem., 139, 93, 10.1016/j.foodchem.2012.12.061 Altunkaya, 2009, Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants, Food Chem., 115, 163, 10.1016/j.foodchem.2008.11.082 Ao, 2013, Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: charge properties of peptides affect digestive stability, Food Res. Int., 52, 334, 10.1016/j.foodres.2013.03.036 Bandyopadhyay, 2012, Recent developments on polyphenol-protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system, Food Funct., 3, 592, 10.1039/c2fo00006g Becker, 2007, Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation, Food Chem., 103, 1288, 10.1016/j.foodchem.2006.10.034 Bermúdez-Soto, 2007, Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion, Food Chem., 102, 865, 10.1016/j.foodchem.2006.06.025 Bourassa, 2013, The effect of milk alpha-casein on the antioxidant activity of tea polyphenols, J. Photochem. Photobiol. B Biol., 128, 43, 10.1016/j.jphotobiol.2013.07.021 Çelik, 2015, Synergism between soluble and dietary fiber bound antioxidants, J. Agric. Food Chem., 63, 2338, 10.1021/acs.jafc.5b00009 Chen, 2021, The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations, Crit. Rev. Food Sci. Nutr., 1 Cilla, 2011, Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages, J. Food Compos. Anal., 24, 87, 10.1016/j.jfca.2010.03.029 Cömert, 2017, Antioxidants bound to an insoluble food matrix: their analysis, regeneration behavior, and physiological importance, Compr. Rev. Food Sci. Food Saf., 16, 10.1111/1541-4337.12263 Cömert, 2018, Evolution of food antioxidants as a core topic of food science for a century, Food Res. Int., 105, 10.1016/j.foodres.2017.10.056 Delgado-Andrade, 2010, A combined procedure to evaluate the global antioxidant response of bread, J. Cereal. Sci., 52, 239, 10.1016/j.jcs.2010.05.013 Donlao, 2018, Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion, LWT, 89, 648, 10.1016/j.lwt.2017.11.051 Halliwell, 2000, The gastrointestinal tract: a major site of antioxidant action, Free Radic. Res., 33, 819, 10.1080/10715760000301341 Herbello-Hermelo, 2018, Polyphenol bioavailability in nuts and seeds by an in vitro dialyzability approach, Food Chem., 254, 20, 10.1016/j.foodchem.2018.01.183 Hidalgo, 2010, Flavonoid–flavonoid interaction and its effect on their antioxidant activity, Food Chem., 121, 691, 10.1016/j.foodchem.2009.12.097 Kamiloglu, 2014, Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts, LWT, 56, 284, 10.1016/j.lwt.2013.11.040 Ketnawa, 2021, Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review, Crit. Rev. Food Sci. Nutr., 1 Kim, 2018, Effects of in vitro human digestion on the antioxidant activity and stability of lycopene and phenolic compounds in pork patties containing dried tomato prepared at different temperatures, J. Food Sci., 83, 1816, 10.1111/1750-3841.14205 Kim, 2012, Oxidative stress in inflammation-based gastrointestinal tract diseases: challenges and opportunities, J. Gastroenterol. Hepatol., 27, 1004, 10.1111/j.1440-1746.2012.07108.x Lamothe, 2014, Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment, Food Funct., 5, 2621, 10.1039/C4FO00203B Liguori, 2018, Oxidative stress, aging, and diseases, Clin. Interv. Aging, 13, 757, 10.2147/CIA.S158513 Lila, 2009, Interactions between flavonoids that benefit human health, 306 Liu, 2016, A review of antioxidant peptides derived from meat muscle and by-products, Antioxidants, 5, 32, 10.3390/antiox5030032 Madhujith, 2006, Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties, J. Agric. Food Chem., 54, 8048, 10.1021/jf061558e Marinova, 2008, Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil, Food Chem., 106, 628, 10.1016/j.foodchem.2007.06.022 Martini, 2020, Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion, Int. J. Food Sci. Nutr., 71, 424, 10.1080/09637486.2019.1677570 Martini, 2020, Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork, Food Res. Int., 137, 10.1016/j.foodres.2020.109528 Miller, 2000, Antioxidant content of whole grain breakfast cereals, fruits and vegetables, J. Am. Coll. Nutr., 19, 312S, 10.1080/07315724.2000.10718966 Minekus, 2014, A standardised static in vitro digestion method suitable for food - an international consensus, Food Funct., 5, 1113, 10.1039/C3FO60702J Mohanan, 2018, Oxidative stability of flaxseed oil: effect of hydrophilic, hydrophobic and intermediate polarity antioxidants, Food Chem., 266, 524, 10.1016/j.foodchem.2018.05.117 Papuc, 2017, Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: a review, Compr. Rev. Food Sci. Food Saf., 16, 96, 10.1111/1541-4337.12241 Peluso, 2017, Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms, Br. J. Pharmacol., 174, 1195, 10.1111/bph.13649 Perrone, 2012, Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew, J. Agric. Food Chem., 60, 4265, 10.1021/jf205388x Phaniendra, 2015, Free radicals: properties, sources, targets, and their implication in various diseases, Indian J. Clin. Biochem., 30, 11, 10.1007/s12291-014-0446-0 Rabetafika, 2011, Flaxseed proteins: food uses and health benefits, Int. J. Food Sci. Technol., 46, 221, 10.1111/j.1365-2621.2010.02477.x Rufián-Henares, 2009, Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals, Food Res. Int., 42, 394, 10.1016/j.foodres.2009.01.011 Segura-Campos, 2011, Bioavailability of bioactive peptides, Food Rev. Int., 27, 213, 10.1080/87559129.2011.563395 Serpen, 2012, Total antioxidant capacities of raw and cooked meats, Meat Sci., 90, 60, 10.1016/j.meatsci.2011.05.027 Tagliazucchi, 2016, Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds, Dairy Sci. Technol., 96, 657, 10.1007/s13594-016-0294-1 Tagliazucchi, 2010, In vitro bio-accessibility and antioxidant activity of grape polyphenols, Food Chem., 120, 599, 10.1016/j.foodchem.2009.10.030 Venkatachalam, 2006, Chemical composition of selected edible nut seeds, J. Agric. Food Chem., 54, 4705, 10.1021/jf0606959 Wang, 2011, Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities, J. Agric. Food Chem., 59, 960, 10.1021/jf1040977