Red-fleshed apple as novel anthocyanin-biofortified foodeffect of food processing on the (poly)phenolic composition, bioavailability assessment and cardiometabolic effects of anthocyanins

Resumen

Enhancing traditional foods through biofortification with healthy compounds has appeared as a potential strategy to prevent cardiovascular diseases. In this Thesis the potential of a new apple variety with red flesh biofortified in anthocyanins obtained by traditional breeding methods has been explored. The impact of different thermal and non-thermal processing technologies on the (poly)phenolic content and its bioavailability was evaluated for the development of an apple snack product, resulting in the freeze-dried snack as the optimal one. A human postprandial study was performed and apple (poly)phenols appeared to be extensively metabolized, out of all the metabolites detected, phloretin glucuronide, cyanidin-3-O-galactoside and peonidin-3-O-galactoside were defined as specific consumption biomarkers. First insights into the cardiometabolic effects of red-fleshed apple showed a reduction of the aorta thickness and improvement of the renal function in hipercholesterolemic Wistar rats. These effects were different between males and females and could be related to sex-related differences in apple (poly)phenol bioavailability.