To evaluate the bio-availability of raspberries (Rubus idaeus L.), raspberry dried fruits (RDF) and seeds (RDS) were subjected to in vitro simulated digestion. In total, 2158.6 mg and 1904.7 mg GAE/100 g DM of phenolics could be released from RDF and RDS, respectively, after four in vitro digestion stages, including oral, gastric, small-intestine and large-intestine digestion. The phenolics were mostly released in the gastric digestion stage for RDF and in the small-intestine digestion stage for RDS. The results include an analysis of ten major phenolic compounds, which showed that ellagic acid pentoside was the major compound released from RDF and RDS during gastric digestion, whereas ellagic acid was the primary compound released in small-intestine digestion. A significantly positive correlation existed between the observed bio-activities and the total phenolics/flavonoids released. Consequently, both raspberry fruits and seeds can be considered as raw materials of functional food enriched in natural antioxidants.

为了评估覆盆子（Rubus idaeus L.）的生物利用度，对覆盆子干果（RDF）和种子（RDS）进行了体外模拟消化。在四次体外试验后，总共可以从RDF和RDS释放2158.6 mg和1904.7 mg GAE / 100 g DM酚消化阶段包括口腔，胃，小肠和大肠消化。对于RDF，酚类物质大多数在胃消化阶段释放，对于RDS，其小肠消化阶段则释放。结果包括对十种主要酚类化合物的分析，结果表明，鞣花酸戊糖苷是在胃消化过程中从RDF和RDS释放的主要化合物，而鞣花酸是在小肠消化过程中释放的主要化合物。观察到的生物活性与释放的总酚/类黄酮之间存在显着的正相关。因此，覆盆子果实和种子都可以被视为富含天然抗氧化剂的功能性食品的原料。