Antioxidant and anti-cholinesterase activities of Lavandula viridis L'Hér extracts after in vitro gastrointestinal digestion

Patrícia Costa, Tomás Grevenstuk, Ana M. Rosa da Costa, Sandra Gonçalves, Anabela Romano*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

Lavandula viridis L'Hér is an aromatic shrub with relevant biological activities associated to the presence of phenolic compounds. However, these compounds must be bioavailable to exert their biological function. Therefore, in this study, we investigated the influence of the L. viridis extract matrices on the digestion of the main component rosmarinic acid and their antioxidant and anti-cholinesterase activities after in vitro gastrointestinal digestion. Overall, the antioxidant and anti-cholinesterase activities were assured after in vitro gastrointestinal processes and we observed that the L. viridis extract matrices have an important role in the bioactive effects of their main compound, rosmarinic acid. The L. viridis extracts and rosmarinic acid did not show any toxic effect on colon adenocarcinoma Caco-2 cell viability. Finally, the compounds from L. viridis extracts were not metabolized by Caco-2 cells and were not able to permeate into them.

Original languageEnglish
Pages (from-to)83-89
Number of pages7
JournalIndustrial Crops and Products
Volume55
DOIs
Publication statusPublished - Apr 2014

Keywords

  • Anti-cholinesterase activity
  • Antioxidant activity
  • In vitro digestion
  • Lavandula viridis
  • Rosmarinic acid

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