ArticleMolecules (Basel, Switzerland)2025
The Influence of Dietary Fiber (β-Glucan) on the Beneficial Effects of Phenolic Compounds from Chokeberry After Simulated Digestion In Vitro.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Thermal Processing and Fortification with Ayocote and Quintonil Flours Affect Blue Maize Tortilla and Tortilla Chip Properties.Molecules (Basel, Switzerland) · 2026Article
- The Effects of Cellulose on α-Amylase and α-Glucosidase Inhibition byMolecules (Basel, Switzerland) · 2026Article
- Maize Tortillas Fortified with Ayocote and Quintonil Flours: Nutritional and Functional Properties.Foods (Basel, Switzerland) · 2025Article
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3 authors.
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Abstract
Bioactive phenolic compounds released in the digestive tract have the potential to mitigate various diseases. However, they can be affected by dietary fibers. Our aim was to study the influence of β-glucan (dietary fiber) on the antiradical activity of phenolic compounds from chokeberry and its inhibition of α-amylase and α-glucosidase after digestion. These beneficial activities, helpful in many health issues connected to the digestive tract, depend on the constituents of food, such as dietary fibers, that surround these compounds and are not completely elucidated. Simulated digestion of chokeberry with or without the presence of β-glucan was conducted in vitro. The released phenolic compounds (RP-HPLC method), the antiradical activity (DPPH method), and the inhibition of α-amylase and α-glucosidase were determined after digestion. Chokeberry after gastric and intestinal digestion showed antiradical activity, and after intestinal digestion, it inhibited α-amylase and α-glucosidase. B-glucan decreased the amount of total phenolic compounds released (1800 to 1761 mg kg
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