Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) Skeels)

Mariana de Morais Sousa,Rosália Maria Tôrres de Lima,Alessandro de Lima,Antonielly Campinho Reis,Ana Amélia de Carvalho Melo Cavalcante,José Augusto Gasparotto Sattler,Lígia Bicudo de Almeida-Muradian,José de Sousa Lima Neto,Regilda Saraiva Dos Reis Moreira-Araujo,Nadir do Nascimento Nogueira

Food Chemistry（2021）

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摘要

•Anthocyanins from jambolan are degraded after in vitro digestion.•Antioxidant action of fruit is attributed to other flavonoids, and proanthocyanidins.•Bioaccessible polyphenols from jambolan reduce Fe3+ and scavenging ABTS+• radical.•Bioaccessible fractions of fruit modulate enzyme activity and reduce oxidative stress.

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关键词

In vitro digestion,Jambolan,Bioactive compounds,Antioxidant capacity,Superoxide dismutase,Catalase

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