Oregano phenolic compounds have been studied for their anti-inflammatory properties. Nonetheless, after ingestion, the gastrointestinal environment can affect their antioxidant stability and thus their bioactive properties. To evaluate the effect of in vitro gastrointestinal (GI) digestion on the phenolic compounds of 3 species of oregano (Hedeoma patens, Lippia graveolens, and Lippia palmeri), the total reducing capacity, total flavonoid content, and antioxidant capacity were evaluated before and after in vitro GI digestion. In addition, the phenolic compounds of the 3 oregano species were identified and quantified by UPLC-PDA before and after in vitro GI digestion. It was shown that the reducing capacity, flavonoid content and antioxidant capacity were affected by the GI digestion process. Moreover, the phenolic compounds identified were apigenin-7-glucoside, scutellarein, luteolin, luteolin-7-glucoside, phloridzin and chlorogenic acid, and their levels were affected by the in vitro GI process. Our results showed that the phenolic compounds from these 3 species of oregano are affected by the in vitro digestion process, and this effect is largely attributable to pH changes. These changes can modify the bioavailability and further anti-inflammatory activity of oregano phenolics, and thus, further research is needed. PRACTICAL APPLICATION Oregano is a rich source of polyphenols that have shown bioactive properties like anti-inflammatory potential. However, little is known of the gastrointestinal fate of oregano polyphenols which is imperative to fully understand its bioaccessibility. Our results are important to develop new administration strategies which could help protect the antioxidant and anti-inflammatory potential and bioaccessibility of such compounds.

中文翻译：

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体外消化对3种牛至（Hedeoma patens、Lippia Graveolens、Lippia palmeri）总抗氧化能力和酚类物质含量的影响

已经研究了牛至酚类化合物的抗炎特性。尽管如此，摄入后，胃肠道环境会影响它们的抗氧化稳定性，从而影响它们的生物活性。为了评估体外胃肠 (GI) 消化对 3 种牛至（Hedeoma patens、Lippia Graveolens 和 Lippia palmeri）的酚类化合物的影响，评估前后的总还原能力、总黄酮含量和抗氧化能力。体外 GI 消化。此外，在体外 GI 消化前后，通过 UPLC-PDA 对 3 种牛至的酚类化合物进行了鉴定和定量。结果表明，还原能力、类黄酮含量和抗氧化能力受GI消化过程的影响。而且，鉴定出的酚类化合物为芹菜素-7-葡萄糖苷、灯盏花素、木犀草素、木犀草素-7-葡萄糖苷、根皮苷和绿原酸，它们的含量受体外胃肠道过程的影响。我们的研究结果表明，这 3 种牛至中的酚类化合物受到体外消化过程的影响，这种影响主要归因于 pH 值的变化。这些变化可以改变牛至酚类的生物利用度和进一步的抗炎活性，因此需要进一步的研究。实际应用牛至是多酚的丰富来源，具有抗炎潜力等生物活性特性。然而，人们对牛至多酚的胃肠道命运知之甚少，这对于充分了解其生物可及性至关重要。