168087 20260126155509.0 doi 10.1002/jsfa sideral 54811 ART-2004-54811 eng Remon, S. Universidad de Zaragoza (orcid)0000-0002-2147-9263 Atmosphere Composition Effects on Burlat Cherry Colour During Cold Storage 2004 BACKGROUND Phytochemicals have long been utilized as active ingredients in the developing of novel functional foods or drugs due to their diverse biological and pharmacological effects. Many studies have demonstrated that polyphenols exhibit low absorption rates and are extensively metabolized into various metabolites, resulting in significantly reduced bioavailability. RESULTS Puerarin and diosmin exhibited the highest transport from the apical (AP) to basolateral (BL) direction, while diosmin and silybin showed the highest BL to AP transport. Most polyphenols demonstrated well-absorbed characteristics based on their apparent permeability coefficients (Papp), except for flavokawain A, phloretin, chrysin and dicoumarol, which displayed incomplete bidirectional absorption. Hesperetin exhibited a notable efflux ratio (ER) of 5.45, suggesting increased efflux compared to other compounds. A strong positive correlation was observed for Papp in both directions (Pearson correlation coefficient (PCC) = 0.53, P < 0.001), with a moderate correlation between ER and Papp(BL→AP) (PCC = 0.49, P < 0.001). Principal component analysis highlighted Papp(BL→AP) as the most influential indicator for polyphenol permeability, explaining a relatively wide portion of the data variance. Polyphenol compounds with a higher number of functional groups, such as –OH and –CH3, exhibited enhanced absorption due to increased binding affinity with intestinal cells and interactions with intracellular proteins. CONCLUSION These findings offer valuable insights for expressing polyphenol permeability via Caco-2 cells and may contribute to strategies aimed at enhancing the biological activities of polyphenols. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess by-nc https://creativecommons.org/licenses/by-nc/4.0/deed.es 0.871 2004 AGRICULTURE, MULTIDISCIPLINARY 4 / 28 = 0.143 2004 Q1 T1 CHEMISTRY, APPLIED 26 / 56 = 0.464 2004 Q2 T2 FOOD SCIENCE & TECHNOLOGY 37 / 93 = 0.398 2004 Q2 T2 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Ferrer, A. Universidad de Zaragoza (orcid)0000-0001-5765-2972 Lopez Buesa, P. Universidad de Zaragoza (orcid)0000-0001-5992-2913 Oria, R. Universidad de Zaragoza (orcid)0000-0001-8836-1983 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 84, 2 (2004), 140-146 J. Sci. Food Agric. Journal of the science of food and agriculture 0022-5142 1360333 http://zaguan.unizar.es/record/168087/files/texto_completo.pdf Versión publicada 2651728 http://zaguan.unizar.es/record/168087/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:168087 articulos driver 2026-01-26-14:50:11 ARTICLE