English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/159405
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

In vitro bioavailability of chlorophyll pigments from edible seaweeds

AutorChen, Kewei; Roca, María
Palabras claveSeaweed
Chlorophyll
Bioavailability
Micellarisation
Absorption
Caco-2 cells
Fecha de publicaciónfeb-2018
EditorElsevier
CitaciónJournal of Functional Foods 41: 25-33 (2018)
ResumenFor the first time, the uptake of chlorophyll pigments from the main edible seaweeds (Nori, Sea Lettuce and Wakame) has been investigated. During the micellarisation process, dephytylated chlorophylls were favoured over phytylated chlorophylls (a and c series were favoured over b series and oxidised chlorophylls were preferentially micellarised). This is the first time chlorophyll b derivatives have been found to be resistant to the in vitro digestion of the food matrix, indicating they are also potentially absorbable by enterocytes during the ingestion of green vegetables and fruits. Nori chlorophylls stand out as the most bioaccessible, followed by those in Sea Lettuce and Kombu. During the Caco-2 cell absorption process, dephytylated chlorophyll derivatives were also favoured over phytylated ones, with pheophorbide c being the most absorbable chlorophyll pigment. It is also the first time that chlorophyll oxidation reactions have been observed during cell absorption. The uptake of chlorophyll derivatives from edible seaweeds resulted in Caco-2 cell lines with a chlorophyll profile dominated by dephytylated and oxidised derivatives.
Descripción39 Páginas; 4 Figuras; 2 Tablas
Versión del editorhttp://dx.doi.org/10.1016/j.jff.2017.12.029
URIhttp://hdl.handle.net/10261/159405
ISSN1756-4646
Aparece en las colecciones: (IG) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Postprint_2018_JFunctFoods_V41_P25.pdf Embargado hasta 1 de febrero de 2019Artículo principal1,07 MBAdobe PDFVista previa
Visualizar/Abrir     Petición de una copia
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.