Evaluation of Olive Leaf Phenolic Compounds' Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates.

ABSTRACT: The large generation of olive by-products has motivated their revalorization into high-added-value products. In this regard, olive leaves pose as an interesting source of bioactive compounds, due to their phenolic content with commonly known antioxidant, anti-inflammatory, and immunomodulatory properties, with potential application in non-communicable diseases. However, their effectiveness and applicability into functional foods is limited by their instability under gastrointestinal conditions. Thus, the development of protective formulations is essential. In this study, the spray-drying encapsulation of a phenolic-rich olive leaf extract with inulin as the encapsulating agent was optimized. Then, the behavior of the free extract under gastrointestinal conditions, its co-administration wit

SUBMITTER: Duque-Soto C 

PROVIDER: S-EPMC10780473 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature