Caffeic acid is one of the most abundant hydroxycinnamic acids in fruits, vegetables, and beverages. This phenolic compound reaches relevant concentrations in the colon (up to 126 µM) where it could come into contact with the intestinal cells and exert its anti-inflammatory effects. The aim of this investigation was to study the capacity of caffeic acid, at plausible concentrations from an in vivo point of view, to modulate mechanisms related to intestinal inflammation. Consequently, we tested the effects of caffeic acid (50–10 µM) on cyclooxygenase (COX)-2 expression and prostaglandin (PG)E₂, cytokines, and chemokines (IL-8, monocyte chemoattractant protein-1 -MCP-1-, and IL-6) biosynthesis in IL-1β-treated human myofibroblasts of the colon, CCD-18Co. Furthermore, the capacity of caffeic acid to inhibit the angiotensin-converting enzyme (ACE) activity, to hinder advanced glycation end product (AGE) formation, as well as its antioxidant, reducing, and chelating activity were also investigated. Our results showed that (i) caffeic acid targets COX-2 and its product PGE₂ as well as the biosynthesis of IL-8 in the IL-1β-treated cells and (ii) inhibits AGE formation, which could be related to (iii) the high chelating activity exerted. Low anti-ACE, antioxidant, and reducing capacity of caffeic acid was also observed. These effects of caffeic acid expands our knowledge on anti-inflammatory mechanisms against intestinal inflammation.

The analysis of major and minor flavonoids, and antioxidant capacity of stems, leaves, flowers, unripe seeds and ripe seeds of common and tartary buckwheat plants collected during different growth periods was addressed in this study. The highest rutin contents were observed in flowers and leaves collected from common and tartary buckwheat at early flowering as well as flowering and seed formation states. A low quercetin contents were found in all studied aerial part of buckwheat plants. Quercitrin (quercetin-3-rhamnoside) was only found in flowers collected at different growth periods while flavone C-glucosides were accumulated preferentially only in unripe seeds collected from common buckwheat at an early flowering state. The rank of antioxidant capacity provided for aerial parts of common and tartary buckwheat at early flowering state was as follows: flowers > leaves > stems. The highest contribution of rutin to the antioxidant capacity of the aerial parts of common and tartary buckwheat was found for stems followed by leaves, flowers and unripe seeds. The results demonstrate that flowers from common and tartary buckwheat collected at early flowering as well as flowering and seed formation states have the future potential to be a useful food ingredient.

The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmo-microwave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole cranberries.

Título en el postprint: Dual release of peptides and phenolics with antioxidant, ACE-inhibitory and antiinflammatory\ud activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins\ud by subtilisinsProduction of novel functional ingredients from legume proteins is a valuable strategy to boost their food use and intake. Aimed at a better exploitation of the functional properties of pinto bean hydrolysates, the effectiveness of two subtilisins (Alcalase and Savinase) for the simultaneous release of bioactive peptides and phenolics with antioxidant, angiotensin I converting enzyme (ACE) inhibitory and anti-inflammatory activities was investigated.\ud A higher proteolytic efficiency was observed for Alcalase that increased the concentration of small peptides in hydrolysates after 120 min. Savinase improved hydroxycinnamic acids and flavonoid contents in hydrolysates after 90 min due to its higher esterase activity. The\ud most active hydrolysates combined potent free radical scavenging (326¿348 mmol TE/g), ACE inhibitory (IC50 = 0.22¿0.26 mg/mL) and anti-inflammatory (28¿16% inhibition) activities. Peptide characterization of active hydrolysates confirmed the presence of bioactive fragments derived from phaseolin. These results evidence the promising potential of pinto bean hydrolysates as functional ingredients in the design of healthy foods.This research was cofunded by the Spanish Ministry of Economy and Competitiveness (MINECO) and the European Union through the projects AGL2010-16310 and AGL2013-43247-R and FEDER programme, respectively. P. Garcia-Mora thanks MINECO for providing a PhD fellowship. E. Peñas thanks the Spanish Ministry of Economy and Competitiveness, CSIC and European Social Fund for “Ramón y Cajal” contract.Peer Reviewe

Plant-derived food consumption has gained attention as potential intervention for the improvement of intestinal inflammatory diseases. Apple consumption has been shown to be effective at ameliorating intestinal inflammation symptoms. These beneficial effects have been related to (poly)phenols, including phloretin (Phlor) and its glycoside named phloridzin (Phldz). To deepen the modulatory effects of these molecules we studied: i) their influence on the synthesis of proinflammatory molecules (PGE₂, IL-8, IL-6, MCP-1, and ICAM-1) in IL-1β-treated myofibroblasts of the colon CCD-18Co cell line, and ii) the inhibitory potential of the formation of advanced glycation end products (AGEs). The results showed that Phlor (10–50 μM) decreased the synthesis of PGE₂ and IL-8 and the formation of AGEs by different mechanisms. It is concluded that Phlor and Phldz, compounds found exclusively in apples, are positively associated with potential beneficial effects of apple consumption.