Bioaccessibility and Antioxidant Properties of Polyphenols and Carotenoids from Fruits and Vegetables in the Gastrointestinal Tract

The study conducted by the SQPOV joint research unit examines the digestive bioaccessibility and antioxidant effects of polyphenols and carotenoids from commonly consumed fruits and vegetables. In an intervention with six minipigs fed a Western-style meal rich in sunflower oil and beef, researchers observed gastric lipid oxidation in the presence of meat-derived iron. Addition of diced fruits, vegetables, or corresponding phenolic extracts significantly reduced both primary and secondary lipid oxidation products. Polyphenol bioaccessibility was higher when supplied as extracts rather than intact plant matrices, highlighting diffusion limitations. Further investigations identified native tissue structures and processing methods as critical factors affecting carotenoid transfer from the tomato matrix to gastric lipids.