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Why are clams steamed with wine in Mediterranean cuisine?

Food Science and Technology

Why are clams steamed with wine in Mediterranean cuisine?

F. He, Z. Yu, et al.

This groundbreaking research by Fangzhou He, Zhaoshuo Yu, and their team explores the innovative use of clam-derived nanoparticles to enhance the delivery of resveratrol from wine. By significantly improving the stability and bioavailability of this important micronutrient, this study reveals the exciting potential of food-derived nanoparticles in boosting nutrient absorption.

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~3 min • Beginner • English
Abstract
Wine is rich in polyphenols such as resveratrol (Res) but Res has low bioavailability. This study asks whether steaming clams with wine could alter the digestive fate of wine-derived Res by leveraging proteoglycan-based nanoparticles naturally present in freshwater clam soup (CFNPs). We investigated CFNPs as a delivery vehicle for Res compared with wine and free Res solution. CFNPs encapsulated Res with >70% efficiency, yielding uniform particles of 70.5 ± 0.1 nm (PDI < 0.2). CFNPs-Res showed enhanced antioxidant stability, retaining >90% activity after storage, and a controlled-release profile fitting first-order and Higuchi kinetics, outperforming wine and free Res. Under simulated gastrointestinal digestion, CFNPs-Res exhibited significantly higher bioavailability and antioxidant retention than free Res and wines. Food-derived nanoparticles as carriers for micronutrients/antioxidants may inform functional food design and nutrition guidance beyond conventional molecular forms.
Publisher
npj Science of Food
Published On
Jul 11, 2024
Authors
Fangzhou He, Zhaoshuo Yu, Sihao Luo, Xiangyu Meng, Leying Wang, Xuanlu Jin, Zongke Huang, Yue Zhang, Peishan Deng, Weng Kung Peng, Lijing Ke, Huiqin Wang, Jianwu Zhou, Patrick Wall, Pingfan Rao
Tags
clam-derived nanoparticles
resveratrol
bioavailability
antioxidant retention
micronutrient absorption
food science

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