Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinal in vitro digestion

The primary objective of the present study was to assess the qualitative and quantitative changes of wine polyphenols during in vitro digestion process conducted in a gastrointestinal tract model. Wines selected for these experiments were red grape, white grape and chokeberry wines. Following the stages of in vitro digestion-stomach, small and large intestine-qualitative and quantitative changes particularly in phenolic acids were monitored. Decomposition of resveratrol and chlorogenic acid, secretion of caffeic acid and formation of other derivatives characterized with high antioxidant activity were determined. As a second focus of this work the evaluation of interactions between human fecal microflora (Enterobacteriaceae, Lactobacillus, Enterococcus and Bifidobacterium) and polyphenolic compounds and their derivatives secreted during the digestion were performed.     

Antioxidant and Anti-Inflammatory Activity of Coffee Brew Evaluated after Simulated Gastrointestinal Digestion

Coffee contains human health-related molecules, namely polyphenols that possess a wide range of pharmacological functions, and their intake is associated with reduced colon cancer risk. This study aimed to assess the changes in the anti-inflammatory and antioxidant activity of coffee after simulated gastrointestinal digestion. The evaluation of intracellular reactive oxygen species (ROS) levels in the HT-29 human colon cancer cell line and three in vitro spectrophotometric assays were performed to determine the antioxidant activity of the samples. Characterization of coffee composition was also assessed through a Q-Orbitrap high-resolution mass spectrometry analysis. The results highlighted that the levels of polyphenols in the digested coffee brews were higher than those of the non-digested ones. All assayed samples decreased the levels of intracellular ROS when compared to untreated cells, while digested coffee samples exhibited higher antioxidant capacity and total phenolic content than not-digested coffee samples. Digested coffee samples showed a higher reduction in interleukin-6 levels than the not-digested samples in lipopolysaccharide-stimulated HT-29 cells treated for 48 h and fewer cytotoxic effects in the MTT assay. Overall, our findings suggest that coffee may exert antioxidant and anti-inflammatory properties, and the digestion process may be able to release compounds with higher bioactivity.     

Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches

Purpose

Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated.

Methods

Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faecal microbiota, by measurement of short-chain fatty acids by gas chromatography (GC) and microbial phenolic metabolites using GC with mass detection (GC–MS). Red wine metabolites were further profiled using two-dimensional GC mass spectrometry (GCxGC-TOFMS). In addition, the effect of PA structure and dose on conversion efficiency was investigated by GC–MS.

Results

Red wine exhibited a higher degree of C1–C3 phenolic acid formation than PA fraction or grape pericarp powders. Hydroxyphenyl valeric acid (flavanols and PAs as precursors) and 3,5-dimethoxy-4-hydroxybenzoic acid (anthocyanin as a precursor) were identified from the red wine metabolite profile. In the absence of native grape pericarp or red wine matrix, the isolated PAs were found to be effective in the dose-dependent inhibition of microbial conversions and short-chain fatty acid formation.

Conclusions

Metabolite profiling was complementary to targeted analysis. The identified metabolites had biological relevance, because the structures of the metabolites resembled fragments of their grape phenolic precursors or were in agreement with literature data.     

果酒中功效成分研究

摘要:目的　水果含有丰富的营养物质和植物化学物,果酒则是以各种水果（包括野果）为原料发酵而成。由于果酒中所含活性成分缺乏系统研究报道,因此,本研究拟通过分析酒中所含活性成分,为果酒提供基础科学资料。方法　选取不同原料的市售果酒（5种）,检测其所含的有机酸、黄酮及酚类物质,并用氧自由基吸收能力测定抗氧化性。结果　有机酸是果酒的主要功效成分之一,总有机酸之和在3 485.95～6 313.76 mg/L之间,不同果酒的有机酸组成均有差异;黄酮类化合物也是果酒的主要功效成分,蓝莓酒中种类最丰富,但含量低于山楂酒和红酒;另外,HPLC法还检测出多种酚类物质,山楂酒和红酒中种类最少,但含量高于其他果酒,特别是山楂酒中的表儿茶素（873.57 mg/L）和红酒中的没食子酸（550.62 mg/L）;果酒的ORAC值在1 331.6～21 001.5 μmol Trolox当量/ml之间,蓝莓酒最高。结论　果酒含有丰富的有机酸、黄酮类和多酚类物质,并具有很强的抗氧化能力。     

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

In this study, the bioaccessibility of phenolic compounds after in vitro gastrointestinal digestion of two cherry cultivars was assessed. The phenolic profile was modified during in vitro digestion, with a considerable decrease of total and individual phenolic compounds. Hydroxycinnamic acids and especially coumaroylquinic acids showed the highest bioaccessibility. Isomerisation of caffeoylquinic and coumaroylquinic acids was observed after in vitro digestion. Modification of the phenolic profile after digestion resulted in an increased or decreased scavenging activity depending on the assay. In vitro digested phenolic-rich fractions also showed antiproliferative activity against SW480 but no effect against Caco-2 cell lines. Both Caco-2 and SW480 cell lines were able to metabolise cherry phenolic compounds with remarkable differences. An accumulation of glycosylated flavonols was observed in SW480 medium. In conclusion, phenolic compounds from cherries and especially hydroxycinnamic acids were efficiently released and remained bioaccessible after in vitro digestion, resulting in antioxidant and antiproliferative activities.     

大豆蛋白体外酶解物中血管紧张素转化酶抑制剂活性肽研究

目的:体外模仿部分胃肠道消化酶解过程,考察大豆蛋白酶解消化能否产生血管紧张素转化酶抑制剂(ACEI)活性肽及其活性状况,以揭示大豆蛋白体内消化酶解与ACEI的活性关系。方法:模拟人体胃肠道消化过程,以胃蛋白酶结合胰蛋白酶,相继酶解大豆分离蛋白(SPI),经色谱分离,动态检测不同阶段ACEI肽片段及其活性大小。结果:胃蛋白酶酶解过程前20min内,酶解液ACEI活性达到最高点,随后在胰蛋白酶酶解阶段其抑制活性下降。180min后的酶解产物,其半抑制活性浓度IC50值为0.28±0.06 mg/ml。同时,未经酶解的SPI液在0.73mg/ml时无ACEI活性。SPI酶解液经各种色谱分离后的组分,其IC50值从0.13±0.03到0.93±0.08 mg/ml。低分子量和伴有疏水性基团的肽类最具ACE抑制活性。结论:体外模仿胃肠消化过程使用胃蛋白酶和胰蛋白酶酶解SPI可产生不同ACEI活性的肽片段,说明人体正常摄食消化大豆蛋白可产生血管紧张素转化酶抑制剂活性肽。     

In vitro digestion of gliadin by gastrointestinal enzymes and by pyrrolidonecarboxylate peptidase

The enzymatic hydrolysis of whole gliadin has been studied in vitro using sequential treatments by pepsin, trypsin, and pancreatin. Amino-terminal pyroglutamic acid-peptides were formed at each stage of the digestion process and the concentration of these peptides increased as the hydrolysis proceeded. Digests were further fractionated on columns of AG 50W-X8 or SE-Sephadex. Enzymic digests and selected column fractions were analyzed with pyrrolidonecarboxylate peptidase. Each digest or fraction was degraded further by this peptidase. Enzyme activity was greatest towards peptic-tryptic-pancreatic digests, peptic-tryptic digests, peptic digests, and undigested gliadin, in that order. The stability of lysosomal membranes to synthetic L-pyroglutamic acid, L-pyroglutamyl-L-alanine, L-pyroglutamyl-L-proline, and to selected fractions of the enzymic digests was tested. Each treatment ruptured lysosomal membranes. Findings are discussed in relation to the normal catabolism of gliadin and the alterations that may occur in certain pathological states.     

蛋清蛋白肽体外血管紧张素转化酶抑制活性及其消化稳定性

目的研究蛋清蛋白肽体外血管紧张素转化酶(ACE)抑制活性以及耐胃肠道消化稳定性。方法采用超滤分离蛋清蛋白酶解产物;利用高效液相色谱法测定蛋白酶水解物及其超滤各组分的体外ACE抑制活性。氨基酸自动分析仪测定ACE抑制活性较高组分(EWPH-Ⅲ)的氨基酸组成。体外模拟胃肠道消化试验测定EWPH-Ⅲ的消化稳定性。RP-HPLC法分析消化产物的组成变化。结果蛋清蛋白水解物的ACE抑制活性随着分子量的降低而增强(P<0.05),分子量小于3ku组分(EWPH-Ⅲ)的ACE抑制效果最好,其IC50值为0.049 mg/ml。EWPH-Ⅲ中疏水性氨基酸和必需氨基酸总量分别为49.51%和50.26%。经过胃肠道消化作用后,EWPH-Ⅲ的ACE抑制活性有所降低,消化产物的RP-HPLC分析结果显示EWPH-Ⅲ中多肽组分发生了明显的变化,胰酶消化产物中疏水性较强的多肽组分含量有所减少。结论蛋清蛋白肽具有较强的ACE抑制活性并且具有很高的营养价值,其ACE抑制活性随着阶段性的胃肠道消化而发生改变。     

Proteolytic digestion of meat is not necessary for iron solubilization

The effects of digested cooked or raw meat and nondigested cooked or raw meat on iron solubility were investigated in vitro. Experiment 1 involved adding iron to meat slurries followed by in vitro digestion using pepsin and then pancreatin. Pepsin and pancreatin were excluded from incubation mixtures used as the nondigested treatment. Ferric iron in aqueous solution was used as an iron-only control. Dialyzable iron for each treatment was determined by measuring iron able to cross a dialysis membrane having a molecular weight cut-off of 6,000-8,000. Soluble iron was determined as that iron remaining in solution after centrifugation at 2,500 x g for 15 min. No differences (P greater than 0.05) in dialyzable iron were observed between treatments. However, soluble iron in the digested meat treatments was greater than soluble iron in the nondigested treatments (P = 0.05) or iron-only controls (P = 0.01). There was no difference (P greater than 0.05) between nondigested and iron-only treatments. In experiment 2, meat components were first separated by dialysis from digested or nondigested meat. The pH of the isolated components was adjusted to 2.0, iron added, and the pH adjusted to 7.0. Dialyzable and soluble iron were then determined. As in experiment 1, no differences (P greater than 0.05) in dialyzable iron among treatments were observed. Dialyzable components from digested or nondigested meat increased soluble iron as compared to the iron-only control (P = 0.01), with soluble iron values for the nondigested treatment being greater (P = 0.01) than for the digested treatment. Thus, meat contains a factor(s) that solubilizes iron independent of proteolytic digestion.     

A low-molecular-weight factor in human milk whey promotes iron uptake by Caco-2 cells

The iron bioavailability of human milk (HM) is substantially greater than that of cow's milk (CM), but the factor responsible for this high bioavailability is unknown. This study evaluated the effects of various HM and CM fractions on iron bioavailability. Milk was separated into fat, casein and whey fractions by ultracentrifugation. Whey was further fractionated by ultrafiltration with a 10-kDa membrane to produce a 10-kDa retentate (10kR) and a 10-kDa filtrate (10kF). Samples were prepared by mixing various combinations of the fractions, bringing the samples to prefractionation weight with minimum essential medium (MEM), and adding iron (10 micro mol/L) as ferrous sulfate. Samples were divided into two aliquots: one was subjected to in vitro digestion, the other was not. Bioavailability was assessed by applying the samples to Caco-2 cell monolayers and incubating for 24 h. Ferritin formation in the cells was used as an index of iron uptake. Removing the fat from undigested HM samples doubled the ferritin formation, but removing the whey or casein had no effect. Results with digested HM samples were similar, except that removing the whey decreased ferritin formation by 48%. Removing the fat from digested CM samples had no effect, but removing the casein doubled the ferritin formation. Removing the 10kF from HM reduced ferritin formation by 60%, but removing the 10kR had no effect. These data suggest that a low-molecular-weight factor (<10 kDa) in human milk enhances iron absorption.     

Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1–9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500–1000 and 100–500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.     

Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle

We studied the effect of lyophilization of chicken breast muscle on the formation of dialyzable iron from ferric iron. Chicken breast muscle was used chilled, frozen or lyophilized and was analyzed for sulfhydryl and histidine content. It was then homogenized and mixed with ferric iron. The mixture was extracted with acid or digested with pepsin and pancreatin. The extracts and digests were analyzed for dialyzable ferrous and dialyzable total iron and also for protein. In the chilled muscle, similar amounts of dialyzable iron were formed after acid extraction and after proteolytic digestion; however, digestion led to more dialyzable ferrous iron. Freezing had no effect but lyophilization of the homogenized muscle caused large decreases in dialyzable iron and dialyzable ferrous iron for both extraction and digestion processes. Lyophilization also resulted in decreased extraction of peptides, decreased digestion of muscle proteins and reduced levels of sulfhydryl and histidine residues. Our results demonstrate that dialyzable iron is produced both by acid-soluble low molecular weight muscle component(s) and also by peptides resulting from digestion of muscle proteins: both of which reduce and chelate iron. Reduced formation of dialyzable iron by both mechanisms following lyophilization could be explained by sulfhydryl oxidation and impaired digestion due to protein crosslinking.     

Determination of low-molecular mass phenols in red wines: the influence of chips, staves and micro-oxygenation aging tank

The aim of this study is to assess the use of polymeric cartridges with diode array detection to extract the main low-molecular mass phenolic compounds from red wine samples. This method expanded and improved permitted to quantify 20 compounds in red wines made and aged under different conditions. These conditions included aging in barrels and in tanks with chips or staves as well as micro-oxygenation. The study of wine development during its wood storage period and the compounds transferred from the wood to the wine during this period provide useful important information concerning the impact of wine aging methods on the chemical makeup of the resulting wines. The main compounds that differentiated wine aging systems were identified to be 5-hydroxymethyl-2 furaldehyde, gallic acid, p-hydroxybenzoic aldehyde, syringic acid and sinapic acid.     

Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle

We studied the effect of lyophilization of chicken breast muscle on the formation of dialyzable iron from ferric iron. Chicken breast muscle was used chilled, frozen or lyophilized and was analyzed for sulfhydryl and histidine content. It was then homogenized and mixed with ferric iron. The mixture was extracted with acid or digested with pepsin and pancreatin. The extracts and digests were analyzed for dialyzable ferrous and dialyzable total iron and also for protein. In the chilled muscle, similar amounts of dialyzable iron were formed after acid extraction and after proteolytic digestion; however, digestion led to more dialyzable ferrous iron. Freezing had no effect but lyophilization of the homogenized muscle caused large decreases in dialyzable iron and dialyzable ferrous iron for both extraction and digestion processes. Lyophilization also resulted in decreased extraction of peptides, decreased digestion of muscle proteins and reduced levels of sulfhydryl and histidine residues. Our results demonstrate that dialyzable iron is produced both by acid-soluble low molecular weight muscle component(s) and also by peptides resulting from digestion of muscle proteins: both of which reduce and chelate iron. Reduced formation of dialyzable iron by both mechanisms following lyophilization could be explained by sulfhydryl oxidation and impaired digestion due to protein crosslinking.     

Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinal in vitro digestion

The primary objective of the present study was to assess the qualitative and quantitative changes of wine polyphenols during in vitro digestion process conducted in a gastrointestinal tract model. Wines selected for these experiments were red grape, white grape and chokeberry wines. Following the stages of in vitro digestion—stomach, small and large intestine—qualitative and quantitative changes particularly in phenolic acids were monitored. Decomposition of resveratrol and chlorogenic acid, secretion of caffeic acid and formation of other derivatives characterized with high antioxidant activity were determined. As a second focus of this work the evaluation of interactions between human fecal microflora (Enterobacteriaceae, Lactobacillus, Enterococcus and Bifidobacterium) and polyphenolic compounds and their derivatives secreted during the digestion were performed.     

Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability

BACKGROUND: Reduced lipoprotein oxidizability by red wine phenols has been proposed as the basis for a relatively lower incidence of coronary heart disease in red wine drinkers. We showed previously that caffeic and protocatechuic acids isolated from red wine exhibit antioxidant activity in vitro. However, there is no information in the literature on the absorption of these compounds after red wine ingestion. OBJECTIVES: We sought to determine whether certain phenolic acids can be detected in the circulation after red wine consumption and if their presence has an acute effect on serum and LDL oxidation ex vivo. DESIGN: Twelve healthy male nonsmokers consumed red wine, phenol-stripped red wine, dealcoholized red wine, or water, each at a separate visit, in random order and 1 wk apart. Beverages were consumed over 30 min and blood was sampled just before beverage consumption and 1, 2, and 4 h after consumption. Plasma caffeic, protocatechuic, and 4-O-methylgallic acids were measured by gas chromatography-mass spectrometry. We also measured copper-induced serum and LDL oxidizability ex vivo and serum uric acid. RESULTS: Caffeic acid and 4-O-methylgallic acid concentrations increased significantly (P < 0.025) after consumption of red wine and dealcoholized red wine compared with water or phenol-stripped red wine. Uric acid increased significantly (P < 0.001) after ingestion of red wine, phenol-stripped red wine, and dealcoholized red wine. There was no effect on ex vivo serum or LDL oxidation after any of the beverages. CONCLUSION: Although red wine and dealcoholized red wine consumption acutely increase plasma phenolic acid and serum uric acid concentrations, the increase is insufficient to influence ex vivo lipoprotein oxidation.     

Relating food composition data to iron availability from plant foods

Correlation studies were performed relating iron availability estimated in vitro using a simulated digestion system to the concentration of protein, sugar, fibre, phytate, ascorbate and citrate in 33 different plant foods. Protein, sugar and fibre showed no significant correlation with iron availability. Phytate was significantly negatively correlated with diffusible iron in cereals, legumes and nuts. Both ascorbate and citrate were highly positively correlated with diffusible iron in vegetables and fruits. It is concluded that iron availability may be related on a quantitative basis to certain components of plant foods.     

In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts

Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bioaccessible fraction) during gastrointestinal digestion needs to be studied. In this frame, the present work studies the effect of the physicochemical and enzymatic characteristics of gastrointestinal digestion on flavonols and cinnamoyl derivatives, by a simulated static in vitro model, on different cruciferous (red radish, red cabbage, broccoli, and white mustard) sprouts. The results indicate that, although the initial concentrations of phenolic acids in red radish (64.25 mg/g fresh weight (fw)) are lower than in the other sprouts studied, their bioaccessibility after digestion is higher (90.40 mg/g fw), followed by red cabbage (72.52 mg/g fw), white mustard (58.72 mg/g fw), and broccoli (35.59 mg/g fw). These results indicate that the bioaccessibility of (poly)phenols is not exclusively associated with the initial concentration in the raw material, but that the physico-chemical properties of the food matrix, the presence of other additional molecules, and the specific characteristics of digestion are relevant factors in their assimilation.     

In vitro starch digestion correlates well with rate and extent of starch digestion in broiler chickens

Current feed evaluation systems for poultry are based on digested components (fat, protein and nitrogen-free extracts). Digestible starch is the most important energy source in broiler chicken feeds and is part of the nitrogen-free extract fraction. Digestible starch may be predicted using an in vitro method that mimics digestive processes in the gastrointestinal tract of broiler chickens. An experiment was designed to use this method for predicting site, rate and extent of starch digestion in broiler chickens. In vitro starch digestion was studied in 12 experimental diets differing in starch sources. These diets were also used in a digestibility trial with broiler chickens. Correlations between in vitro and in vivo starch digestion were calculated. Starch digestion after 2 h incubation correlated well with in vivo starch digestion in the first half of the small intestine (r = 0.94). A 4-h incubation period resulted in a good correlation between in vitro starch digestion and ileal starch digestion (r = 0.96). In vitro starch digestion rate (h(-1)) correlated well with in vivo starch digestion rate (r = 0.87). In vitro starch digestion of individual starch sources was additive. It appeared that legume seeds and waxy corn contained two starch fractions, which were digested at different rates. We conclude that starch digestion rate in broiler chickens is well predicted by the in vitro method.     

Anti-Inflammatory Properties,Bioaccessibility and Intestinal Absorption of Sea Fennel (Crithmum maritimum) Extract Encapsulated in Soy Phosphatidylcholine Liposomes

A sea fennel (Crithmum maritimum) aqueous extract was prepared and loaded into soybean phosphatidylcholine liposomes. Both the free extract (FE), and the empty (L) and loaded (L-FE) liposomes were shown to be non-cytotoxic to THP-1 and Caco-2 cells. The anti-inflammatory effect was tested on THP-1 cells differentiated into macrophages. FE showed anti-inflammatory activity, revealed by the induced secretion of IL-10 cytokines in macrophages that were subsequently stimulated with LPS. Also, a decrease in TNF-α production by L was observed, evidencing that liposomes reduced the pro-inflammatory mediators’ secretion. The liposomes (L) showed protective anti-inflammatory activity and also were able to downregulate the inflammation. Furthermore, L-FE were also found to downregulate the inflammation response, as they were able to decrease TNF-α secretion in macrophages previously exposed to LPS. The simulated in vitro gastrointestinal digestion (GID) of FE diminished the chlorogenic acid content (the main polyphenolic compound of the extract) by 40%, while in L-FE, the amount of this phenolic compound increased with respect to the undigested liposomes. The amount of bioaccessible chlorogenic, however, was similar for FE and L-FE. The percentage of chlorogenic acid absorbed through a Caco-2 cell monolayer after 3 h of incubation, was significantly similar for the extract and the liposomes (~1.5%), without finding significant differences once the extract and liposomes were digested.