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The Intake of Antioxidant Capacity of Children Depends on Their Health Status
The gastrointestinal digestion of food and further gut microbial activity render a myriad of different molecules that could be responsible for the biological activities that are classically assigned to their parent compounds. This has been previously shown for some phytochemicals whose antioxidant c...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571961/ https://www.ncbi.nlm.nih.gov/pubmed/36235618 http://dx.doi.org/10.3390/nu14193965 |
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author | Navajas-Porras, Beatriz Pérez-Burillo, Sergio Hinojosa-Nogueira, Daniel Douros, Konstantinos Pastoriza, Silvia Rufián-Henares, José Ángel |
author_facet | Navajas-Porras, Beatriz Pérez-Burillo, Sergio Hinojosa-Nogueira, Daniel Douros, Konstantinos Pastoriza, Silvia Rufián-Henares, José Ángel |
author_sort | Navajas-Porras, Beatriz |
collection | PubMed |
description | The gastrointestinal digestion of food and further gut microbial activity render a myriad of different molecules that could be responsible for the biological activities that are classically assigned to their parent compounds. This has been previously shown for some phytochemicals whose antioxidant capacity was either increased or decreased after being metabolized by gut microbes. Whether a global antioxidant capacity that is extracted from food is determined by the gut microbial community structure is still not well described. In the present study, we in vitro digested and fermented 48 different foods that were submitted to different culinary treatments using the stools of lean children, obese children, celiac children and children with an allergy to cow’s milk proteins. Their antioxidant capacities were assessed with the DPPH and FRAP assays, and the percentage that each food contributed to their daily antioxidant intake as well as their antioxidant capacity by portion size was inferred. Overall, cereals, fruits and vegetables displayed a higher contribution to their daily antioxidant intake, while tubers, fish and meat exhibited a higher antioxidant capacity by serving size. The food that was fermented in the lean children’s and those children that were allergic to cow’s milk protein’s fecal material, showed a higher antioxidant capacity, which could imply that there is a larger role of the gut microbiota in this area. |
format | Online Article Text |
id | pubmed-9571961 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-95719612022-10-17 The Intake of Antioxidant Capacity of Children Depends on Their Health Status Navajas-Porras, Beatriz Pérez-Burillo, Sergio Hinojosa-Nogueira, Daniel Douros, Konstantinos Pastoriza, Silvia Rufián-Henares, José Ángel Nutrients Article The gastrointestinal digestion of food and further gut microbial activity render a myriad of different molecules that could be responsible for the biological activities that are classically assigned to their parent compounds. This has been previously shown for some phytochemicals whose antioxidant capacity was either increased or decreased after being metabolized by gut microbes. Whether a global antioxidant capacity that is extracted from food is determined by the gut microbial community structure is still not well described. In the present study, we in vitro digested and fermented 48 different foods that were submitted to different culinary treatments using the stools of lean children, obese children, celiac children and children with an allergy to cow’s milk proteins. Their antioxidant capacities were assessed with the DPPH and FRAP assays, and the percentage that each food contributed to their daily antioxidant intake as well as their antioxidant capacity by portion size was inferred. Overall, cereals, fruits and vegetables displayed a higher contribution to their daily antioxidant intake, while tubers, fish and meat exhibited a higher antioxidant capacity by serving size. The food that was fermented in the lean children’s and those children that were allergic to cow’s milk protein’s fecal material, showed a higher antioxidant capacity, which could imply that there is a larger role of the gut microbiota in this area. MDPI 2022-09-24 /pmc/articles/PMC9571961/ /pubmed/36235618 http://dx.doi.org/10.3390/nu14193965 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Navajas-Porras, Beatriz Pérez-Burillo, Sergio Hinojosa-Nogueira, Daniel Douros, Konstantinos Pastoriza, Silvia Rufián-Henares, José Ángel The Intake of Antioxidant Capacity of Children Depends on Their Health Status |
title | The Intake of Antioxidant Capacity of Children Depends on Their Health Status |
title_full | The Intake of Antioxidant Capacity of Children Depends on Their Health Status |
title_fullStr | The Intake of Antioxidant Capacity of Children Depends on Their Health Status |
title_full_unstemmed | The Intake of Antioxidant Capacity of Children Depends on Their Health Status |
title_short | The Intake of Antioxidant Capacity of Children Depends on Their Health Status |
title_sort | intake of antioxidant capacity of children depends on their health status |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571961/ https://www.ncbi.nlm.nih.gov/pubmed/36235618 http://dx.doi.org/10.3390/nu14193965 |
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