Plasma and Urine Responses Are Lower for Acylated vs Nonacylated Anthocyanins from Raw and Cooked Purple Carrots
- 7 July 2005
- journal article
- clinical trial
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 53 (16) , 6537-6542
- https://doi.org/10.1021/jf050570o
Abstract
The bioavailability of acylated vs nonacylated anthocyanins and the effect of cooking and dose on the comparative bioavailability were investigated in a clinical feeding study using purple carrots as the anthocyanin source. Treatments were purple carrots as follows: 250 g raw (463 μmol of anthocyanins: 400 μmol acylated, 63 μmol nonacylated), 250 g cooked (357 μmol of anthocyanins: 308.5 μmol acylated, 48.5 μmol nonacylated), and 500 g cooked (714 μmol of anthocyanins: 617 μmol acylated, 97 μmol nonacylated). Four of the five carrot anthocyanins were found intact in plasma by 30 min after carrot consumption and peaked between 1.5 and 2.5 h. Acylation of anthocyanins resulted in an 11−14-fold decrease in anthocyanin recovery in urine and an 8−10-fold decrease in anthocyanin recovery in plasma. Cooking increased the recovery of nonacylated anthocyanins but not acylated anthocyanins. Large dose size significantly reduced recovery of both acylated and nonacylated anthocyanins, suggesting saturation of absorption mechanisms. Keywords: Anthocyanin; bioavailability; absorption; carrot (Daucus carota)Keywords
This publication has 26 references indexed in Scilit:
- Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (Daucus carota var. L.) Beverage: ShalgamJournal of Agricultural and Food Chemistry, 2004
- A physiological pharmacokinetic model describing the disposition of lycopene in healthy menJournal of Lipid Research, 2003
- Anthocyanin Glycosides from Berry Fruit Are Absorbed and Excreted Unmetabolized by Both Humans and RatsJournal of Agricultural and Food Chemistry, 2003
- Induction of Apoptosis in Cancer Cells by Bilberry (Vaccinium myrtillus) and the AnthocyaninsJournal of Agricultural and Food Chemistry, 2002
- Potential role of dietary flavonoids in reducing microvascular endothelium vulnerability to oxidative and inflammatory insults ☆ ☆Mention of trade name, proprietary product, or specific equipment does not constitute a guarantee by the US Department of Agriculture and does not imply its approval to the exclusion of other products that may be suitable.The Journal of Nutritional Biochemistry, 2002
- Bioavailability of Folate from Processed Spinach in HumansAnnals of Nutrition and Metabolism, 2000
- Significant Admixture Linkage Disequilibrium across 30 cM around the FY Locus in African AmericansAmerican Journal of Human Genetics, 2000
- Preventive Effects of Dietary Cabbage Acylated Anthocyanins on Paraquat-induced Oxidative Stress in RatsBioscience, Biotechnology, and Biochemistry, 2000
- Bioavailability of Red Wine Anthocyanins As Detected in Human UrineJournal of Agricultural and Food Chemistry, 1998
- Color Stability of Strawberry and Blackcurrant SyrupsJournal of Food Science, 1992