Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion

Silvia Cañas,Miguel Rebollo-Hernanz,María Martín-Trueba,Cheyenne Braojos,Alicia Gil-Ramírez,Vanesa Benítez,María A. Martín-Cabrejas,Yolanda Aguilera

Food Research International（2023）

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摘要

•Digestion affected the CPF and the CPE phenolic profile and antioxidant properties.•Simulated digestion increased the coffee pulp’s in vitro antioxidant capacity.•The CPF and the CPE exhibited radical scavenging capacity after in vitro digestion.•The digested CPF and the CPE showed cytoprotective and antioxidant properties.•The coffee pulp promoted the cellular antioxidant response under oxidative stress.

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关键词

Coffee pulp,Coffee by-products,In vitro digestion,Phenolic compounds,Oxidative stress,Antioxidant capacity,Reactive oxygen species,Antioxidant enzymes

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