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Plasma and Urine Responses Are Lower for Acylated vs Nonacylated Anthocyanins from Raw and Cooked Purple Carrots

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Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, and Vegetable Crop Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Department of Horticulture, University of Wisconsin, Madison, Wisconsin 53706
Cite this: J. Agric. Food Chem. 2005, 53, 16, 6537–6542
Publication Date (Web):July 7, 2005
https://doi.org/10.1021/jf050570o
Copyright © Not subject to U.S. Copyright. Published 2005 American Chemical Society
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    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)

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    †

     Beltsville Human Nutrition Research Center.

    ‡

     Vegetable Crop Research Unit.

    *

     To whom correspondence should be addressed. Tel:  301-504-8263. Fax:  301-504-9098. E-mail:  [email protected].

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