The bioaccessibility of phenolic compounds after in vitro gastro-intestinal digestion of dark chocolate, dark chocolate enriched with Sakura green tea and dark chocolate enriched with turmeric powder was studied. The phenolic profile, assessed by accurate mass spectrometry analysis, was modified during in vitro gastro-intestinal digestion, with a considerable decrease of total and individual phenolic compounds. Phenolic acids showed the highest bioaccessibility with hydroxycinnamic acids displaying higher bioaccessibility (from 41.2% to 45.1%) respect to hydroxybenzoic acids (from 28.1% to 43.5%). Isomerisation of caffeoyl-quinic acids and galloyl-quinic acids as well as dimerization of (epi)gallocatechin were also observed after in vitro gastro-intestinal digestion. Antioxidant activity increased after the gastric step and rose further at the end of the digestion. Furthermore, in vitro digested phenolic-rich fractions showed anti-proliferative activity against two models of human colon adenocarcinoma cell lines. Cell metabolism of digested phenolic compounds resulted in the accumulation of coumaric and ferulic acids in the cell media.

研究了黑巧克力，富含樱花绿茶的黑巧克力和富含姜黄粉的黑巧克力在体外胃肠道消化后酚类化合物的生物利用度。通过精确的质谱分析评估的酚类概况在体外胃肠消化过程中得到了修改，总酚类和单个酚类化合物的含量大大降低。相对于羟基苯甲酸（从28.1％至43.5％），酚醛酸具有最高的生物可及性，而羟基肉桂酸则具有更高的生物可及性（从41.2％至45.1％）。体外后还观察到咖啡酰奎尼酸和没食子酰奎尼酸的异构化以及（epi）gallocatechin的二聚化肠胃消化。胃部步骤后，抗氧化活性增加，在消化结束时，抗氧化活性进一步增强。此外，体外消化的富含酚的馏分显示出对两种模型的人结肠腺癌细胞系的抗增殖活性。消化后的酚类化合物的细胞代谢会导致香豆酸和阿魏酸在细胞培养基中积累。