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Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix

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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
* Corresponding author [telephone (301) 504-8263; fax (301) 504-9098; e-mail [email protected]].
†Beltsville Human Nutrition Research Center.
‡Present address: Quaker/Tropicana/Gatorade, Barrington, IL 60010.
§Vegetable Crop Research Unit.
Cite this: J. Agric. Food Chem. 2009, 57, 4, 1226–1230
Publication Date (Web):January 23, 2009
https://doi.org/10.1021/jf802988s
Copyright © This article not subject to U.S. Copyright. Published 2009 by the American Chemical Society
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    Abstract

    Absorption of cyanidin-based anthocyanins is not fully understood with respect to dose or anthocyanin structure. In feeding studies using whole foods, nonacylated anthocyanins are more bioavailable than their acylated counterparts, but the extent to which plant matrix determines relative bioavailability of anthocyanins is unknown. Using juice of purple carrots to circumvent matrix effects, a feeding trial was conducted to determine relative bioavailability of acylated and nonacylated anthocyanins and to assess dose−response effects. Appearance of anthocyanins in plasma was measured in 10 healthy adults for 8 h following consumption of purple carrot juice. Each subject consumed 50, 150, and 250 mL of juice containing 76 μmol (65 mg), 228 μmol (194 mg), and 380 μmol (323 mg) of total anthocyanins, respectively. Acylated anthocyanins comprised 76% of total anthocyanins in the juice, yet their bioavailability was found to be significantly less than that of nonacylated anthocyanins. Peak plasma concentrations of nonacylated anthocyanins were 4-fold higher than that for acylated anthocyanins. Absorption efficiency declined across the doses administered. Because the treatments were consumed as juice, it could be discerned that the difference in bioavailability of acylated versus nonacylated anthocyanins was not primarily caused by interactions with the plant matrix.

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