Impact of polyphenol-rich foods on glyoxal and methylglyoxal during simulated gastrointestinal digestion
Food Science and Biotechnology, cilt.35, sa.9, ss.2507-2515, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 35 Sayı: 9
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s10068-026-02193-x
- Dergi Adı: Food Science and Biotechnology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, INSPEC, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Sayfa Sayıları: ss.2507-2515
- Anahtar Kelimeler: Polyphenols, Advanced glycation end products, Glyoxal, Methylglyoxal, In vitro digestion
- Kırklareli Üniversitesi Adresli: Evet
Özet
Advanced glycation end products (AGEs) are formed through non-enzymatic reactions between reducing sugars and biomolecules and are associated with the development of various chronic diseases. This study investigated the effects of selected polyphenol-rich foods—aronia, cornelian cherry, green tea, and Turkish coffee—on glyoxal (GO) and methylglyoxal (MGO) levels during simulated gastrointestinal digestion. An in vitro digestion model including oral, gastric, and intestinal phases was applied, and GO, MGO, and total phenolic content (TPC) were determined using HPLC and UV–visible spectrophotometry before and after digestion. Turkish coffee exhibited the highest increase in TPC following digestion (p < 0.05). Aronia showed the lowest GO levels before digestion, whereas after digestion Turkish coffee showed the most pronounced reductions in both GO and MGO. These findings suggest that the effects of polyphenol-rich foods on AGE precursors depend on food matrix and digestive stability. Further in vivo and clinical studies are needed.