Cell antioxidant activity of phenolic compounds from amaranth flour after simulated gastrointestinal digestion.

RODRÍGUEZ M; FONTANA A; TIRONI V

Congreso; The First International Conference on Antioxidants: Sources, Methods, Health Benefits and Industrial Applications (ICA 2023); 2023

MDPI

Amaranth flour (AF) is a source of different antioxidant compounds with potential health benefits for consumers, including polyphenols. Phenolic compounds can be found as free molecules, usually conjugated to sugars or bound to polymers such as proteins by covalent or non-covalentbonds. The release of these interactions can intervene in the biodistribution and absorption of these compounds, which can occur during digestion or through the action of enzymes of the colonic microbiota, thus the bioavailability of polyphenols is strongly dependent on their structures. In this sense, the simulation of gastrointestinal digestion (SGID) using a static method allows us to investigate the modifications that these compounds undergo in the digestive tract. To validate the antioxidant capacity (AC) of these substances, cellular models are useful as an intermediate step prior to in vivo assays, given that in many situations, different mechanisms of antioxidant action occur simultaneously and antioxidants can also regulate changes in antioxidant enzymes, modulate gene expression or change cell signalling. The AC will be determined by the ability of substances to modulate the cellular redox state which can be studied by monitoring cells basal biomarker levels and cellular models under induced oxidative stress.