Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion.
Food Chem. 2019 Nov 15 ;298:125040. Epub 2019 Jun 18. PMID: 31261008
Minh Anh Thu Phan
The effects of co-digestion of red cabbage with carrot, baby spinach and/or cherry tomato on the bioaccessibility of anthocyanins and carotenoids such asα-carotene, β-carotene, lutein and lycopene were examined using a simulated in vitro gastro-intestinal digestion model. The individual vegetables and their mixtures were digested with and without added a standardised salad dressing. Bioaccessibility of total anthocyanins was enhanced by 10-15% (p < 0.05) when red cabbage was co-digested with the carotenoid-rich vegetables, except with carrot. In contrast, the co-digestion of red cabbage with carrot decreased bioaccessibility of total carotenoids by 21-33% (p < 0.05), and with cherry tomato by 42-56% (p < 0.05). The bioaccessibility of a given carotenoid varied depending on the vegetable matrix. Among the tested vegetable mixtures, red cabbage and baby spinach when co-digested demonstrated that anthocyanins and carotenoids were equally bioaccessible (total anthocyanin bioaccessibility of 62-66% and total carotenoid bioaccessibility of 66%).