Anti-inflammatory potential of black carrot (Daucus carota L.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells

Kamiloglu S., Grootaert C., Çapanoğlu Güven E., Ozkan C., Smagghe G., Raes K., ...More

MOLECULAR NUTRITION & FOOD RESEARCH, vol.61, no.2, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.1002/mnfr.201600455
  • Journal Name: MOLECULAR NUTRITION & FOOD RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Anthocyanins, In vitro digestion, Phenolic acids, Pro-inflammatory markers, Transepithelial transport, LOW-GRADE INFLAMMATION, NONACYLATED ANTHOCYANINS, BIOACTIVE COMPOUNDS, PHENOLIC-COMPOUNDS, RED CABBAGE, ABSORPTION, ANTIOXIDANT, BIOAVAILABILITY, EXTRACT, JUICE
  • Bursa Uludag University Affiliated: No

Abstract

ScopeThe present study was developed to determine the ability of polyphenol-rich black carrot and its by-products, i.e., peel and pomace, to modulate the inflammatory response in tumor necrosis factor (TNF-) treated endothelial cells after gastrointestinal digestion and in a co-culture of intestinal Caco-2 and endothelial EA.hy926 cell model.