New powdered seasonings, rich in natural antioxidant compounds, have successfully been applied
recently in different food matrices. Once ingested, the antioxidants contained in these seasonings may
exert protective effects against oxidative stress along the gastrointestinal tract. This fact was evaluated
by submitting the different seasonings under study to simulated digestion followed by assessing the
reducing and antiradical capacities of the digested fractions. Enzymatic gastrointestinal digestion
enhanced 2–3 times both antioxidant activities and colonic fermentation increased more than 10-fold
the radical scavenging ability of digested fractions compared with undigested seasonings. Digested fractions
derived from the seedless wine pomace seasoning presented generally the highest antioxidant
properties. The results were evaluated considering bioaccessibility factors to have a more realistic overview
of the potential antioxidant capacities of the seasonings and of the probable beneficial effects of
their consumption on the prevention of oxidative damage along the gut
