| Acceptance rate | 46% |
|---|---|
| Time to first decision | 6 months* |
| Time to decision with review | 50 days* |
*Approximate number of days
**The days mentioned above are averages and do not indicate exact durations. The process may vary for each article.
ACTA Pharmaceutica Sciencia
2025 , Vol 63 , Num 2
Production of short-chain fatty acids in polyphenol-rich foods by in vitro human digestive system
1 Marmara University, Institute of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Türkiye2 Marmara University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Türkiye
3 Istanbul Sabahattin Zaim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Türkiye
4 Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, Istanbul, Türkiye
5 Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, Istanbul, Türkiye
DOI : 10.23893/1307-2080.APS6329 Viewed : 82 - Downloaded : 28 The study examines how specific polyphenols influence in vitro human digestion, focusing on their effects on short-chain fatty acids (SCFAs) profiles and antioxidant capacities. Aronia, Cornelian cherry, green tea, and Turkish coffee were digested, and changes in SCFAs and antioxidants were analyzed. Results showed variations in SCFAs levels before and after digestion, with Turkish coffee displaying the lowest acetic acid levels post-digestion (16 ± 0.4 mg/100 g) and green tea showing the highest propionic acid levels (742 ± 19.6 mg/100 g). Cornelian cherry exhibited the greatest increase in butyric acid levels after digestion (4.7 ± 0.12 mg/100 g). Additionally, Turkish coffee showed the highest increase in total phenolic content (TPC) post-digestion, while Cornelian cherry had the highest increase in total antioxidant capacity (TAC). Overall, the findings suggest that polyphenols may positively impact digestion and potentially exhibit prebiotic effects. Keywords : polyphenols, in vitro human digestion, HPLC, short-chain fatty acids