TiO₂ nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

This study was to investigate the influence of TiO₂ nanoparticles (NPs) on the stability, bioavailability, and antioxidant activity of co-ingested tea polyphenols extract using an in vitro digestion model. The tea polyphenol contents decreased significantly after addition of 0.5 % (w/w) TiO₂ NPs. The gallocatechin gallate level decreased the most, changing from 101.9 to 27.2 µg/mL (about 73.3%). The TiO₂ NPs also reduced the bioavailability of the tea polyphenols in a dose-dependent manner, which was ascribed to the formation of large polyphenol-TiO₂ NP complex aggregates that could not pass through the pores in the dialysis tube used to simulate the gut wall. Additionally, the TiO₂ NPs decreased the antioxidant activity of the tea polyphenols within the simulated gastrointestinal tract. In summary, our results show that high levels of TiO₂ NPs (but within the current legal limits in many countries) may negatively impact the bioavailability and bioactivity of polyphenols in foods.