The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

Journal of Food Science - Tập 76 Số 1 - 2011
H. Palafox-Carlos1, J. Fernando Ayala‐Zavala2, Gustavo A. González‐Aguilar2
1Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigaciones en Alimentación y Desarrollo, Hermosillo, Sonora, México.
2Authors are with Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigaciones en Alimentación y Desarrollo, Hermosillo, Sonora, México. Direct inquiries to author González-Aguilar (E-mail: [email protected])

Tóm tắt

Abstract:  Antioxidants are abundant compounds primarily found in fresh fruits and vegetables, and evidence for their role in the prevention of degenerative diseases is continuously emerging. However, the bioaccessibility and bioavailability of each compound differs greatly, and the most abundant antioxidants in ingested fruit are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Fruit antioxidants are commonly mixed with different macromolecules such as carbohydrates, lipids, and proteins to form a food matrix. In fruits and vegetables, carbohydrates are the major compounds found, mainly in free and conjugated forms. Dietary fiber, the indigestible cell wall component of plant material, is considered to play an important role in human diet and health. Most studies on antioxidant bioavailability are focused on foods and beverages from which antioxidants are easily released. There is evidence indicating that food microstructure affects the bioaccessibility and bioavailability of several nutrients, referring mostly to antioxidants. Nevertheless, the specific role of dietary fiber in the absorption of antioxidants has not been widely discussed. In this context, the purpose of the present review is to compile and analyze evidence relating to the association between dietary fiber and antioxidants, and the physical and chemical interactions that modulate their release from the chyme in the gastrointestinal tract.

Từ khóa


Tài liệu tham khảo

Adiotomre J, 1990, Dietary fiber: in vitro methods that anticipate nutrition and metabolic activity in humans, Am J Clin Nutr, 52, 128–34, 10.1093/ajcn/52.1.128

10.1016/j.jfoodeng.2004.05.050

10.1021/jf00043a017

10.1002/jsfa.2740630111

10.2174/157340106778017896

10.1093/jn/129.2.349

10.1016/j.clnu.2004.09.003

Del Rio D, 2009, Polyphenols and health: what compounds are involved?, Nutr Metab Cardiovasc Dis, 20, 1, 10.1016/j.numecd.2009.05.015

10.1146/annurev.arplant.56.032604.144301

Deming DM, 1999, Amount of dietary fat and type of fiber affect beta‐carotene (beta C) bioavailability (BV) in the Mongolian gerbil, FASEB J, 13, A553

DennyA ButtrissJ.2007.Plant foods and health: focus on plant bioactives. European Food Information Resource (EuroFIR) Consortium. Funded under the EU 6th Framework Food Quality and Safety Thematic Priority. Contract FOOD‐CT‐2005‐513944.

DeVries JW, 2004, Dietary fiber: the influence of definition on analysis and regulation, J AOAC Int, 87, 682, 10.1093/jaoac/87.3.682

10.1094/ASBCJ-2008-1219-01

10.1002/9780470988558.ch8

Donovan JL, Plant secondary metabolites: occurrence, structure and role in the human diet, 303

DonovanJL ManachC FaulksRM KroonPA.2006b.Absorption and metabolism of dietary plant secondary metabolites. Plant secondary metabolites: occurrence structure and role in the human diet.303–51.

Eastwood MA, 1992, Physical properties of dietary fiber that influence physiological function: a model for polymers along the gastrointestinal tract, Am J Clin Nutr, 55, 436–42, 10.1093/ajcn/55.2.436

10.1093/jn/132.2.159

10.1016/j.bbadis.2004.11.012

Ferguson PJ, 2004, A flavonoid fraction from cranberry extract inhibits proliferation of human tumor cell lines, J Nutr, 134, 1529–35, 10.1093/jn/134.6.1529

10.1016/S0955-2863(97)00060-0

GartnerA GellerstedtG.1997.Reactivity of lignin during peroxide bleaching.Influence of process parameters. Ninth Intl. Symposium on Wood and Pulping Chemistry. Poster presentations. p301–4.

Gillman MW, 1995, Protective effect of fruits and vegetables on development of stroke in men, JAMA, 273, 1113–7, 10.1001/jama.1995.03520380049034

Gonzalez‐Aguilar GA, 2010, Fruit and vegetable phytochemicals: chemistry, 309

10.1002/jsfa.2213

10.1038/sj.ejcn.1601329

10.1080/01635589309514267

10.1093/jn/130.3.503

10.1007/s003940050078

10.1001/jama.282.13.1233

10.7326/0003-4819-134-12-200106190-00010

Khachik F, 2002, Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health, Exp Biol Med, 227, 845–51, 10.1177/153537020222701002

10.1021/jf061554

10.1093/ajcn/80.1.15

10.1016/S0278-6915(03)00197-2

10.1007/s11101-007-9077-x

10.1093/jn/136.5.1192

10.1093/ajcn/79.5.727

Manach C, 2005, Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies, Am J Clin Nutr, 81, 230s–42s, 10.1093/ajcn/81.1.230S

10.1016/j.jcs.2008.12.001

Mayne ST, 2003, Antioxidant nutrients and chronic disease: use of biomarkers of exposure and oxidative stress status in epidemiologic research, J Nutr, 133, 933s–40s, 10.1093/jn/133.3.933S

Micozzi MS, 1992, Plasma carotenoid response to chronic intake of selected foods and beta‐carotene supplements in men, Am J Clin Nutr, 55, 1120–5, 10.1093/ajcn/55.6.1120

10.1016/S0377-8401(03)00163-9

Morris ER, 1990, Special Publications, 91

Nishida C, 2007, The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications, Public Health Nutr, 7, 245

10.1111/j.1750-3841.2007.00274.x

10.1007/s11130-009-0110-7

10.1016/j.numecd.2008.08.004

10.1079/096582198388300

Prosky L, 2000, What is dietary fiber?, J AOAC Int, 83, 985, 10.1093/jaoac/83.4.985

10.1016/j.freeradbiomed.2003.09.022

10.1093/jn/129.12.2170

Robles‐Sardin A, 2010, Fruits and vegetables phytochemicals, 160

10.1093/jn/128.5.913

Rock CL, 1992, Plasma beta‐carotene response in humans after meals supplemented with dietary pectin, Am J Clin Nutr, 55, 96–9

10.1016/j.foodres.2006.11.005

10.1016/j.foodchem.2006.02.006

10.1007/s10565-007-9017-y

SouthonS FaulksR.2001.Predicting the bioavailability of antioxidants in food: the case of carotenoids. In:MichaelGordon editor. New York :Jan Pokorny.p124–6.

Stahl W, 1992, Uptake of lycopene and its geometrical isomers is greater from heat‐processed than from unprocessed tomato juice in humans, J Nutr, 122, 2161–6, 10.1093/jn/122.11.2161

10.1016/S0002-8223(96)00273-8

Tagliazucchi D, 2009, In vitro bio‐accessibility and antioxidant activity of grape polyphenols, Food Chem 120(2):599–606.

10.1016/j.biopha.2003.12.006

10.1207/s15327914nc5401_13

van het Hof KH, 2000, Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride‐rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption, J Nutr, 130, 1189, 10.1093/jn/130.5.1189

Yeum KJ, 2002, Dietary modification of antioxidant capacity in the lipid compartment of serum, FASEB J, 16, A603

Zaripheh S, 2002, Factors that influence the bioavailablity of xanthophylls, J Nutr, 132, 531S–4S, 10.1093/jn/132.3.531S

10.1021/jf034455u