Polyphenols from guarana after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes

Author(s)

Silva, C. P. ; Sampaio, G. R. ; Freitas, R. A. M. S. ; Torres, E. A. F. S.

• Document type: Journal article
• Source: Food Chemistry; v. 267, p. 5-pg., 2018-11-30.

Abstract

Guarana (Paullinia cupana) is a typical product from Amazon biota that exerts antioxidant capacity due to the presence of phenolic compounds, such as catechin, epicatechin and proanthocyanidins. The objective of this study was to evaluate the potential inhibitory activity of guarana extracts, after digestion in vitro, on carbohydrates-metabolism enzymes and to assess the bioacessibility of guarana polyphenols. The guarana samples before and after enzymatic digestion, were compared for total phenolic content and phenolic profile. Furthermore, we investigated the uptake of polyphenols from guarana, using Caco-2 cells, and the effect of digested guarana on carbohydrate metabolism enzymes. The amount of total phenolic compounds extracted from guarana decreased after digestion in vitro, and native phenolics were not identified after cell permeation. On the other hand, polyphenols from guarana were able to inhibit alpha-glucosidase and alpha-amylase activities. In conclusion, guarana can be considered as a dietary source with anti-hyperglycemic potential. (AU)

• FAPESP's process: 11/21272-3 - Food diet components interactions and antioxidant capacity in vitro of guarana (Paullinia cupana)
• Grantee: Elizabeth Aparecida Ferraz da Silva Torres
• Support Opportunities: Regular Research Grants