Study: Food ingredients affect release of tonsil skin polyphenols

food
ingredients
will significantly affect the tonsil skin polyphenol
class
substances in the human stomach and heteum environment biological utilization rate.
©
iStockIn the human digestion process, the presence of milk will significantly reduce the release of polyphenols
class
substances in the tonsil skin, and eat tonsil skins with other foods, will also significantly affect the release of polyphenol

substances.Researchers from Italy and the United Kingdom mimicked the body's digestive tract absorption process, choosing crispy bread, homemade biscuits, full-fat milk, water, and analyzed the performance of natural (
NS
) tonsils and
BS
) tonsils mixed with these foods.
the presence ofingredients, it can significantly affect the biological utilization rate of polyphenols
class
substances in the tonsil skin in the human stomach and heteary environment. In the human digestive tract, fibrous material in the tonsil skin acts as a barrier against the release of plant compounds.
"
study
published in
journal
Nutrients.the researchers mixed a small amount of tonsil skin (
2
grams) into food, then mimicked the digestive environment of the human stomach and hexa finger intestines to observe the absorption of polyphenol

substances.bread promotes the absorption of polyphenol

substances, while biscuits contribute poorly in general, crisp bread is a very good carrier of polyphenols

substances, but biscuits hinder the release of
their
."
has been reported to confirm the presence of absorbable carbohydrates, fats, antioxidants, may be polyphenol

substances to promote the biological utilization. This also explains why bread promotes the bio-utilization of polyphenols
tonsils
and other substances.
”Water allows polyphenols

to be released at a steady rate over a period of time, and milk can achieve a similar effect, but the release rate is much lower.©
iStock "
proteins in milk significantly reduce the release of phenolic acid and flavanols
-3-
in simulated digestive environments.
” “
A recent study showed that milk lowers the levels of total phenols, flavonoids, and anthotin, but has no effect on the absorption effect of phenolic substances in the body.
”The authors note that other studies have shown that dairy products contribute to the release of phenolic substances in other foods, such as berries.Fiber
affects the release of
plant compounds Studies have shown that fibrous substances in tonsil skins may affect the release of plant compounds, especially when tonsils do not exist in any food:
"
dietary fiber also affects the absorption rate of antioxidants, hinders the release of bioactive substances in the eating system, and limits the spread of digestive enzymes.
” “
Therefore, we can assume that certain phenolic substances, mainly phenolic acids that bind to dietary fiber, cannot be released in the upper part of the gastrointestinal tract and can be metabolized by the gut bacterium upon arrival in the large intestine.
,"
wrote. The source of this
is
Food Network, if reproduced please indicate the source, violators must be investigated.