Estudio de la biodisponibilidad y bioactividad de los compuestos funcionales presentes en brócoli y col de Milán

Abstract

Thus, in this Dissertation, two types of brassicas (broccoli and Savoy cabbage) were evaluated in terms of functional parameters. Among the studied broccoli plants (�Parthenon� and �Monaco�), �Parthenon� was the one showing better functional parameters. Regarding the assessed cabbage cultivars (�Dama� and �Leticia�), in general terms, �Dama� exhibited higher contents of bioactive compounds. When comparing �Parthenon� broccoli with �Dama� Savoy cabbage it was found that broccoli had a higher content of functional compounds and therefore higher antioxidant activity. As a result, the functional capacity of broccoli is greater than Savoy cabbage. But functional compounds or biocompouds are absorbed and used in different ways when they are digested, so besides knowing the content of these compounds in foods is necessary to know their bioavailability and bioactivity, which will help meet the health properties of food to optimize the diet and to establish nutritional recommendations. Considering also, that bioavailability and bioactivity will vary depending on type of food matrix with which ingested, among many other factors. Therefore, in this research work it has been studied bioavailability and bioactivity of characterized functional compounds in the two types of brassicas (broccoli and Savoy cabbage) once digested by a model of in vitro digestion.