On August 18, 2021, Huarte, Estibaliz; Serra, Gessica; Monteagudo-Mera, Andrea; Spencer, Jeremy; Cid, Concepcion; de Pena, Maria-Paz published an article.Quality Control of 3-Hydroxyphenylacetic acid The title of the article was Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity. And the article contained the following:
The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the com. prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate. The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Quality Control of 3-Hydroxyphenylacetic acid
The Article related to sous vide cooking cynara polyphenol bioaccessibility antiinflammatory digestibility prebiotic, (poly)phenols, cynara, cytokines, gastrointestinal digestion, gut microbiota, heat treatment and other aspects.Quality Control of 3-Hydroxyphenylacetic acid
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