The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility

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dc.contributor.authorMoyo, S. M.en_ZA
dc.contributor.authorSerem, J. C.en_ZA
dc.contributor.authorBester, M. J.en_ZA
dc.contributor.authorMavumengwana, V.en_ZA
dc.contributor.authorKayitesi, E.en_ZA
dc.date.accessioned2022-08-01T09:33:49Zen_ZA
dc.date.available2022-08-01T09:33:49Zen_ZA
dc.date.issued2020-09en_ZA
dc.descriptionCITATION: Moyo, S. M. et al. 2020. The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International, 137. doi:10.1016/j.foodres.2020.109720en_ZA
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-research-internationalen_ZA
dc.description.abstractSolanum nigrum complex (Black nightshade) is a wild leafy vegetable with phenolic antioxidant compounds related to the reduction of oxidative stress. Changes in phenolics and bioactivity due to cooking and gastrointestinal digestion of black nightshade were compared to spinach. Predominant compounds of black nightshade were myricetin, quercetin-3-O-robinoside, 3,4-dicaffeoylquinic acid, 3-caffeoylquinic acid, and rutin, which were improved after boiling but reduced after in vitro digestion. Phenolics were reduced after digestion of black nightshade and spinach; however, bioactivity was still retained, especially in preventing oxidative stress in Caco-2 cells. Hence, indicating their potential to reduce oxidative stress related diseases of the digestive tract.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0963996920307456?via%3Dihuben_ZA
dc.description.versionPublishers versionen_ZA
dc.format.extent10 pagesen_ZA
dc.identifier.citationMoyo, S. M. et al. 2020. The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International, 137. doi:10.1016/j.foodres.2020.109720en_ZA
dc.identifier.issn0963-9969 (print)en_ZA
dc.identifier.otherdoi:10.1016/j.foodres.2020.109720en_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/125562en_ZA
dc.language.isoen_ZAen_ZA
dc.publisherElsevieren_ZA
dc.rights.holderElsevieren_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectSolanum nigrumen_ZA
dc.subjectPhenolsen_ZA
dc.subjectDiseases -- Risk factorsen_ZA
dc.subjectLeafy green vegetablesen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.titleThe impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibilityen_ZA
dc.typeArticleen_ZA
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