Iridoids and polyphenols from chilean Gaultheria spp. berries decrease the glucose uptake in Caco-2 cells after simulated gastrointestinal digestion

•The effect of in vitro gastrointestinal digestion on Gaultheria fruits was studied.•Low stability of anthocyanins, iridoids and hydroxycinnamic acids was observed.•Food matrix increased stability of compounds but decreased their bioaccesibility.•Bioaccessible extracts and compounds decreased glucose uptake in Caco-2 cells.•Decrease in SGLT1, GLUT2, GLUT5 and SI mRNA expression in Caco-2 cells was observed.