Polyphenols are multifaceted bioactive compounds, but little is known about their real impact on human health after consumption. In this work, the phenolic profiling of quebracho, yellow maize, and violet rice extracts was comprehensively investigated, together with the impact of in vitro digestion and colonic fermentation on the bioaccessibility and bioavailability of these phytochemicals. The different matrices showed distinct profiles, potentially influencing in vitro starch digestion under cooking conditions. Furthermore, after the extracts underwent in vitro gastrointestinal digestion and faecal fermentation, phenolics exhibited a differential bioaccessibility trend at every digestion level, with matrix-dependent behaviour. The bioavailability results suggest that polyphenols are metabolised during colonic fermentation, mainly into tyrosols, phenolic acids, and lignans, which are partially absorbed by Caco-2 cells. By combining metabolomics with in vitro cellular methods, this research provides new insights into the fate of these phytochemicals in the gut, yielding comprehensive data on their consumption in food matrices.

多酚是多方面的生物活性化合物，但人们对其食用后对人类健康的真正影响知之甚少。在这项工作中，全面研究了白坚木、黄玉米和紫米提取物的酚类成分，以及体外消化和结肠发酵对这些植物化学物质的生物可及性和生物利用度的影响。不同的基质表现出不同的特征，可能影响烹饪条件下的体外淀粉消化。此外，提取物经过体外处理后在胃肠道消化和粪便发酵中，酚类物质在每个消化水平都表现出不同的生物可及性趋势，具有基质依赖性行为。生物利用度结果表明，多酚在结肠发酵过程中被代谢，主要转化为酪醇、酚酸和木脂素，它们被 Caco-2 细胞部分吸收。通过将代谢组学与体外细胞方法相结合，这项研究为这些植物化学物质在肠道中的命运提供了新的见解，产生了关于它们在食物基质中的消耗的综合数据。