† Center
for Human Nutrition, David Geffen School of Medicine, University of California, Los
Angeles, California 90095, United States
‡ Epidemiology Department,
Office of the Chief Quality Officer, Baylor Scott & White Health, Dallas, Texas 75206, United States
J. Agric. Food Chem., 2014, 62 (19), pp 4313–4321
DOI: 10.1021/jf500106r
Publication Date (Web): April 18, 2014
Copyright © 2014 American Chemical Society
*(S.M.H.) Phone:(310) 825-9345. E-mail: shenning@mednet.ucla.edu.
Abstract
The
antioxidant activity (AA) of fruits and vegetables has been thoroughly
investigated but less is known about the AA of dietary supplements (DS).
We therefore assessed the AA of three to five DS each from pomegranate,
milk thistle, green tea, grapes, goji, and acai using four widely used
standard methods. The secondary objective was to determine the effects
of in vitro digestion on their AA. The AA of the DS prior to digestion
ranked as follows: pomegranate > resveratrol > green tea >
grape seed > milk thistle and very low in goji and acai with
significant group variability in AA. The AA after in vitro simulated
digestion of the mouth, stomach, and small intestine compared to
undigested supplement was decreased for green tea and grape seed but
increased for pomegranate, resveratrol, milk thistle, goji, and acai to
various extents. Although polyphenols provide the major antioxidant
potency of the tested supplements, our observations indicate that
digestion may alter antioxidant properties depending in part on the
variations in polyphenol content.
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