Cell cultures are widely used in pharmaceutical, medical, food/nutrition and biological sciences. In food and nutrition science, intestinal cell culture models of human origin are attracting increasing interest but are still rarely used in investigations of the effects of bioactive food compounds on intestinal inflammation. However, such in vitro models would, among other benefits, limit the use of in vivo models and could provide new molecular data. This review is an overview of two-dimensional (2D) and three-dimensional (3D) intestinal cell culture models and their potential use in gut inflammation studies. After describing the features of healthy and inflamed intestinal barriers, we describe the main intestinal cell lines (Caco2, HT29, T84) and their use in investigations of the transport and antioxidant/anti-inflammatory potential of some bioactive food compounds. Finally, different co-culture models of gut inflammation, in association with immune cells (PBMC, THP1 and RAW 264.7 cell lines) in both 2D and 3D models are presented. 3D models called organs-on-chips or biochips are the most recent and very promising approach made possible by bioengineering and biotechnological improvements and more accurately mimic the gut microenvironment.

In sub-Saharan Africa, chronic malnutrition is often associated with intestinal inflammation and oxidative stress. African green leafy vegetables (GLVs), commonly consumed by these populations and rich in bioactive compounds, may improve the antioxidant status. The aim of this study was to measure the antioxidant capacity using complementary assays (DPPH, FRAP, ABTS, ORAC and NO scavenging) in polar and non-polar leaf extracts of four African GLVs, cassava (Manihot esculenta), roselle (Hibiscus sabdariffa), jute mallow (Corchorus olitorius), and amaranth (Amaranthus spp.), with spinach (Spinacia oleracea) chosen as a reference. Their antioxidant capacity was correlated with their total polyphenol (TPC), flavonoid (TFC), condensed tannin, lutein, and β-carotene contents. Identification of phenolic compounds by UHPLC-DAD-MS/MS revealed the presence of three main classes of compound: flavonols, flavones, and hydroxycinnamic acids. Cassava and roselle leaves presented significantly higher TPC and TFC than amaranth, jute mallow, and spinach. They also exhibited the highest antioxidant capacity, even higher than that of spinach, which is known for its important antioxidant effect. The antioxidant capacity was 2 to 18 times higher in polar than non-polar extracts, and was more strongly correlated with TPC and TFC (R > 0.8) than with β-carotene and lutein contents. These findings provide new data especially for cassava and roselle leaves, for which studies are scarce, suggesting an appreciable antioxidant capacity compared with other leafy vegetables.