Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

Lijiao Kan, Teresa Oliviero, Ruud Verkerk, Vincenzo Fogliano, E. Capuano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

64 Citations (Scopus)


In this study, the effect of berry polyphenols on starch digestion was tested in vitro both by co-digestion of berry extract with bread or by fortifying bread with berry extract. Results show that the co-digestion of bread with berry extracts significantly reduce the rate and extent of starch digestion. Sixty one percent of starch digestion is inhibited by co-digesting 1 g of raspberry extract with 4 g of the bread. The inhibition obtained by co-digesting berry extracts and bread is much higher than the inhibition obtained by digesting berry-fortified bread. Interactions of polyphenols with matrix reduce polyphenols bio-accessibility, thus reducing the amount of polyphenols available for α-amylase inhibition. The interaction of polyphenols and starch seems also a crucial mechanism for the inhibition of starch digestion. This study shows that the co-ingestion of berry polyphenols with bread is a promising strategy to reduce glycaemic index of starchy food.

Original languageEnglish
Article number103924
JournalJournal of Functional Foods
Publication statusPublished - May 2020


  • Berry polyphenols
  • Bread
  • In vitro digestion
  • Polyphenol bio-accessibility
  • Starch digestibility


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