Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations

Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur (OSCs) renowned phytochemicals responsible for garlic health-effects. Currently, role OSCs bioaccessibility has not been studied. Furthermore, the digestive behavior of isolated added to preparations is unknown. In order decipher these questions, different matrices were subjected vitro digestion. Our findings demonstrate that impacts significantly performance. Therefore, stability and varied with preparation form. Powdered garlic, fresh stir-fried form, presented highest values because components suspended fluids protected during Hence, powder would be suitable incorporation functional design. On other hand, naturally occurring more stable than samples. This can explained a deepen interaction endogenous location inside vegetable structure. addition procedures should carefully designed optimize phytochemical bioefficacy.