Characterization of the Biological Activities of a New Polyphenol-Rich Extract from Cinnamon Bark on a Probiotic Consortium and Its Action after Enzymatic and Microbial Fermentation on Colorectal Cell Lines.
antimicrobial activity
cinnamon
functional foods
in vitro digestion
nutraceuticals
probiotics
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
14 Oct 2022
14 Oct 2022
Historique:
received:
01
09
2022
revised:
21
09
2022
accepted:
11
10
2022
medline:
11
7
2023
pubmed:
11
7
2023
entrez:
11
7
2023
Statut:
epublish
Résumé
Cinnamon polyphenols are known as health-promoting agents. However, their positive impact depends on the extraction method and their bioaccessibility after digestion. In this work, cinnamon bark polyphenols were extracted in hot water and subjected to an in vitro enzymatic digestion. After a preliminary characterization of total polyphenols and flavonoids (respectively 520.05 ± 17.43 µgGAeq/mg and 294.77 ± 19.83 µgCATeq/mg powder extract), the extract antimicrobial activity was evidenced only against
Identifiants
pubmed: 37430951
pii: foods11203202
doi: 10.3390/foods11203202
pmc: PMC9602362
pii:
doi:
Types de publication
Journal Article
Langues
eng
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