Epidemiological studies have related berry intake to healthiness, which has been mainly associated with the polyphenolic content and the antioxidative properties of raw fruits. However, the digestion process can affect antioxidant release (bioaccessibility) and absorption (bioavailability) from fruit food matrices (i.e., digestibility), which also depend on their dietary fiber content, which together determine the potential health benefits of berry species.

In this study, digestibility of strawberry, raspberry and blueberry phenolic compounds, was evaluated after in vitro digestion and compared to antioxidant content and capacity of their raw fruits for a more reliable assessment of their potential healthful effects. These berry species also differed in their fruit dietary fiber content. The polyphenolic profiles of fruits were quantified using spectrophotometry and HPLC. Results showed no consistency between antioxidant content and capacity of raw and digested fruits in the three berries. Blueberry showed the highest antioxidant capacity (AC) associated with higher total phenolic content in raw fruits whereas, after digestion, strawberry (with a lower dietary fiber content), showed the highest total phenolic content and AC in the bioavailable fractions (‘AC-bioavailable’). These results suggested that ‘AC-bioavailable’ may be an useful index to select for wholesomeness genotypes within berry breeding programs.

流行病学研究表明，浆果的摄入与健康有关，这主要与未加工水果的多酚含量和抗氧化特性有关。但是，消化过程会影响水果食品基质中抗氧化剂的释放（生物可利用性）和吸收（生物可利用性）（即可消化性），这也取决于它们的膳食纤维含量，它们共同决定了浆果物种对健康的潜在益处。

在这项研究中，对草莓，覆盆子和蓝莓酚类化合物的消化率进行了体外评估。消化，并将其与未加工水果的抗氧化剂含量和容量进行比较，以更可靠地评估其潜在的健康影响。这些浆果种类的水果膳食纤维含量也有所不同。使用分光光度法和HPLC定量水果的多酚谱。结果表明，三种浆果中抗氧化剂含量与生，消化水果的能力之间没有一致性。蓝莓显示出最高的抗氧化能力（AC），且生果中的总酚含量较高，而在消化后，草莓（膳食纤维含量较低）在生物利用级分中显示出最高的总酚含量和AC（'AC-生物利用度'）。这些结果表明，“ AC-生物利用度”可能是在浆果育种程序中选择有益健康的基因型的有用指标。