## 3 Results and Discussion
C—beverages based on lentil sprouts; P—beverages based on lentil proteins; V—lyophilized parsley and brocoli sprouts; F—lyophilized strawberry and raspberry; 0–15—amounts of flaxseeds gum (%). REF—the relative bioaccessibility factor; TE—Trolox equivalents. Means (\(\pm\)SD) followed by different letters are significantly different (\(n=9;p\leq 0.05\)). the introduction of AGF; however, a slight effect was also recorded in the samples with increasing content of FSG--the relatively high antiradical activity of flax polysaccharides is associated with a residual presence of phenolics [50]. It may be also supposed that lentil proteins were effectively hydrolyzed to peptides exhibiting antiradical properties. Such behavior was previously reported in [PERSON] et al. [51], where digestive enzymes (pepsin + pancreatin) effectively produced such peptides from lentil proteins (IC50 c.a. 0.9 Trolox equivalents (TE) mg/mL of hydrolysate). On the other hand, the digestive tract might effectively release phenolics from the matrix [40]. This was previously observed in studies of the potential bioaccessibility of phenolics from different foods, e.g., pasta fortified with powdered parsley leaves [52] or lentil sprouts enriched with probiotics [53]. Contrary, [PERSON] et al. [54] proved that the potential accessibility of phenolics from bean pasta is limited by interactions occurring between phenolics and proteins, dietary fiber as well as starch. The highest ability to quench hydroxyl radicals was found for the potentially bioaccessible fraction obtained from the control beverages produced with the sprouted lentil flour (129 mg TE/100 mL) (Figure 1C). The replacement of sprouted lentil flour with the AGF decreased this ability in the raw beverages; however, this undesirable trend was partially masked by the addition of FSG. A very interesting relationship was observed in the beverages supplemented with lyophilized fruit, where increasing amounts of anthocyanins-rich material were not reflected in a subsequent elevation of the activity in the potentially bioaccessible fraction. Although, anthocyanins effectively extracted into the water in the raw beverages exhibit a significant antiradical potential, in the case of digests their activity was significantly diminished. It may be due to their interactions with components of the digestive tract [55] and legume proteins [56]. Such an explanation supports also a slightly decreased digestibility of the proteins in those beverages [23]. A positive effect of FSG addition on the chelating power was recorded in the raw beverages based on lentil proteins and those enriched with lyophilized fruit (Figure 1D). Surprisingly, the incorporation of anthocyanins-rich material did not cause any expected increases. It is supposed that in the case of chelating powers, the activity is tailored by mechanisms similar to those observed in the case of the ability to quench hydroxyl radicals. Digestion in vitro effectively released the compounds able to chelate transition metal ions. There was no effect from beverages matrix, as well as functional supplements, which may suggest that a key role in this activity plays bioactive peptides driven by lentil proteins. It was previously shown in many studies, e.g., hydrolysate prepared from lupin protein using Protamex enzyme [57]. Such a mechanism is also supported by our previous study concerning protein digestibility, in particular, no effect of additives on this feature [23]. The bioactive compounds present in the beverages showed dose-independent cytotoxic activity against the AGS cancer lines (Figure 2A). Tests were performed for \"pure\" lyophilized digests as well as the purified phenolic fractions. The highest activity against the AGS cells was determined for the lyophilized digests of the beverages containing 15% of FSG and vegetables (proliferation reduced by 92%) applied in a higher studied concentration. In this case, also the purified phenolics exhibited high activity (proliferation reduced by 61%).