Geraldo, RafaelaMachado, ManuelaSilva, SaraPinho, SimãoGouveia, AlexandraNeves, DelmindaPinto, ElisabetePintado, ManuelaVasconcelos, Marta W.2025-12-022025-12-022025-12-01Geraldo, R., Machado, M., Silva, S., & Pinho, S. et al. (2025). Oat and lentil-based muffins as a functional food: enhance glycaemia control, anti-inflammatory effects, and intestinal epithelium integrity. Journal of Functional Foods, 135, Article 107101. https://doi.org/10.1016/j.jff.2025.1071011756-46469a9905e4-996c-4a0d-9441-c161a1461f80http://hdl.handle.net/10400.14/55824The increased interest in functional foods has driven research into health-promoting properties. This study evaluated muffins made with 100 % oatmeal (OM) or a 50:50 lentil/oatmeal flour mix (LM) using the INFOGEST in vitro model. Analysis included starch composition, glycaemic response, cytotoxicity, and immunomodulatory effects in Caco-2 cells under basal and stimulated conditions. Digestion revealed limited hydrolysis in oral/gastric phases, with increase in intestinal phase. OM exhibited 8.9 % higher starch and greater hydrolysis. In contrast, LM presented 9.3 % lower estimated glycaemic index. Both muffins were non-toxic. Under stimulation, LM showed stronger anti-inflammatory effects, decreasing interleukin-6/8 mRNA and cytokine levels, while upregulating Transforming Growth Factor-β under basal conditions. LM enhanced barrier integrity, reduced Acetyl-Coenzyme A acetyltransferase 2 , and upregulated Peroxisome proliferator-activated receptor-γ and Sirtuin 1 , indicating improved metabolic regulation. These findings highlight lentil/oatmeal muffins as functional options that may support glycaemic control and intestinal health, aiding strategies against diabetes and cardiovascular disease.engBioactive compoundsCytotoxicityGlycaemic indexIn vitro digestionLentil snackStarch hydrolysisresearch article10.1016/j.jff.2025.107101105021981430