Benefits of the ipowder® extraction process applied to Melissa officinalis L.: improvement of antioxidant activity and in vitro gastro-intestinal release profile of rosmarinic acid. Issue 1 (8th January 2020)

• Record Type: Journal Article
• Authors: Bardot, Valérie; Escalon, Anaïs; Ripoche, Isabelle; Denis, Sylvain; Alric, Monique; Chalancon, Sandrine; Chalard, Pierre; Cotte, César; Berthomier, Lucile; Leremboure, Martin; Dubourdeaux, Michel
• Is Part Of: Food & function. Volume 11:Issue 1(2020)
• Page Start: 722
• Page End: 729
• Publication Date: 2020-01-08
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c9fo01144g
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : The objective of this study was to evaluate the benefits of a new extraction process, the ipowder® technology, applied to Melissa officinalis L. Abstract : The objective of this study was to evaluate the benefits of a new extraction process, the ipowder® technology, applied to Melissa officinalis L. Compared to M. officinalis ground dry leaves, the ipowder® had a similar phytochemical fingerprint but contained twice the concentration of rosmarinic acid (by HPTLC and HPLC) and had a two-fold greater antioxidant activity (DPPH* method). In vitro digestion experiments (TIM-1 model) showed better availability of rosmarinic acid for intestinal absorption with the ipowder® than with ground dry leaves, manifested by a three-fold reduction in the quantity of ingested product needed for delivery of the same amount of rosmarinic acid into the upper gastro-intestinal tract. This study shows that the ipowder® technology preserves all the original plant compounds intact while making some active ingredients more accessible and available to exert their effects. To obtain a given effect, the amount of ipowder® extract to ingest will therefore be lower; a reduction in the daily dosage will be more convenient for the patient and will improve patient compliance with supplementation.