The influence of food formulation on digestive behavior and bioavailability of catechin polyphenols

Acta Horticulturae

Volumn 841, Issue , 2009, Pages 121-127

  Ferruzzi, M G ^a   Green, R J ^a   Peters, C M ^a   Neilson, A P ^a   Janle, E M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Bioavailability; Caco 2; Catechins; Digestive stability; In vitro digestion; Plasma pharmacokinetics; Tea

Indexed keywords

ANIMALIA; CITRUS; RATTUS;

EID: 75449110024     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.2009.841.12     Document Type: Article

References (15)

1. Chen, Z. Y., Zhu, Q. Y., Tsang, D. and Huang, Y. 2001. Degradation of green tea catechins in tea drinks. J. Agric. Food Chem. 49:477-482.
2. Chen, Z. Y., Zhu, Q. Y., Wong, Y. F., Zhang, Z. S. and Chung, H. Y. 1998. Stabilizing effect of ascorbic acid on green tea catechins. J. Agric. Food Chem. 46:2512-2516.
3. Feng, W. Y. 2006. Metabolism of green tea catechins: An overview. Current Drug Metabolism 7:755-809.
4. Ferruzzi, M. G., Lumpkin, J. L., Schwartz, S. J. and Failla, M. 2006. Digestive Stability, micellarization, and uptake of beta-carotene isomers by Caco-2 human intestinal cells. J. Agric. Food Chem. 54:2780-2785.
5. Green, R. J., A. S. Murphy, B. Schulz, B. A. Watkins, and M. G. Ferruzzi. 2007. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol. Nutr. Food Res. 51:1152-1162.
6. Higdon, J. V. and Frei, B. 2003. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit. Rev. Food Sci. Nutr. 43:89-143.
7. Neilson, A. P., Green, R. J., Wood, K. V. and Ferruzzi, M. G. 2006. High-throughput analysis of catechins and theaflavins by high performance liquid chromatography with diode array detection. J. Chromatogr. A 1132:132-140.
8. Neilson, A. P., Hopf, A. S., Cooper, B. R., Pereira, M. A., Bomser, J. A. and Ferruzzi, M. G. 2007. Catechin Degradation with Concurrent Formation of Homo-and Heterocatechin Dimers during in Vitro Digestion. J. Agric. Food Chem. 55:8941-8949.
9. Nichenametla, S. N., Taruscio, T. G., Barney, D. L. and Exon, J. H. 2006. A review of the effects and mechanisms of polyphenolics in cancer. Crit. Rev. Food Sci. Nutr. 46:161-183.
10. Record, I. R. and Lane, J. M. 2001. Simulated intestinal digestion of green and black teas. Food Chem. 73:481-486.
11. Sang, S. M., M. J. Lee, M. J., Hou, Z., Ho, C. T. and Yang, C. T. 2005. Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions. J. Agric. Food Chem. 53:9478-9484.
12. Scalbert, A., Manach, C., Morand, C., Remesy, C. and Jimenez, L. 2005. Dietary polyphenols and the prevention of diseases. Crit Rev. Food Sci. Nutr. 45:287-306.
13. Vaidyanathan, J. B. and Walle, T. 2003. Cellular uptake and efflux of the tea flavonoid (-) epicatechin-3-gallate in the human intestinal cell line Caco-2. J. Pharmacol. Exp. Ther. 307:745-752.
14. Yoshino, K., Suzuki, M., Sasaki, K., Miyase, T. and Sano, M. 1999. Formation of antioxidants from (-)-epigallocatechin gallate in mild alkaline fluids, such as authentic intestinal juice and mouse plasma. J. Nutr. Biochem. 10:223-229.
15. Zhu, Q. Y., Zhang, A. Q., Tsang, D., Huang, Y. and Chen, Z. Y. 1997. Stability of green tea catechins. J. Agric. Food Chem. 45:4624-4628.