Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually othe...

Full description

Saved in:
Bibliographic Details
Main Authors: Beatriz Navajas-Porras (Author), Sergio Pérez-Burillo (Author), Álvaro Valverde-Moya (Author), Daniel Hinojosa-Nogueira (Author), Silvia Pastoriza (Author), José Ángel Rufián-Henares (Author)
Format: Book
Published: MDPI AG, 2021-03-01T00:00:00Z.
Subjects:
Online Access:Connect to this object online.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000 am a22000003u 4500
001 doaj_01fd8f0e3d4f4a88b788405081b7fbf1
042 |a dc 
100 1 0 |a Beatriz Navajas-Porras  |e author 
700 1 0 |a Sergio Pérez-Burillo  |e author 
700 1 0 |a Álvaro Valverde-Moya  |e author 
700 1 0 |a Daniel Hinojosa-Nogueira  |e author 
700 1 0 |a Silvia Pastoriza  |e author 
700 1 0 |a José Ángel Rufián-Henares  |e author 
245 0 0 |a Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation 
260 |b MDPI AG,   |c 2021-03-01T00:00:00Z. 
500 |a 10.3390/antiox10030445 
500 |a 2076-3921 
520 |a The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90-98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion-fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated. 
546 |a EN 
690 |a antioxidant capacity 
690 |a thermal processing 
690 |a animal origin food 
690 |a in vitro digestion 
690 |a in vitro fermentation 
690 |a gut microbiota 
690 |a Therapeutics. Pharmacology 
690 |a RM1-950 
655 7 |a article  |2 local 
786 0 |n Antioxidants, Vol 10, Iss 3, p 445 (2021) 
787 0 |n https://www.mdpi.com/2076-3921/10/3/445 
787 0 |n https://doaj.org/toc/2076-3921 
856 4 1 |u https://doaj.org/article/01fd8f0e3d4f4a88b788405081b7fbf1  |z Connect to this object online.