The effect of dietary factors on strawberry anthocyanins oral bioavailability.
The effect of dietary factors on strawberry anthocyanins oral bioavailability.
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饮食因素对草莓花青素口服生物利用度的影响。
DOI：
10.1039/c7fo00885f
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发表时间：
2017
期刊：
影响因子：
6.1
通讯作者：
Burton-Freeman,BrittM
中科院分区：
文献类型：
--
作者：
Xiao,Di;Sandhu,Amandeep;Huang,Yancui;Park,Eunyoung;Edirisinghe,Indika;Burton-Freeman,BrittM
草莓是花青素的饮食来源，尤其是天竺葵苷。膳食花青素因其对健康的益处而越来越受到研究人员和消费者的关注。据报道，花青素的口服生物利用度较低，并且各种饮食因素可能进一步影响其口服生物利用度。建议牛奶降低（多）酚的口服生物利用度。然而，牛奶对花青素口服生物利用度的影响仍不确定。同样，混合营养餐可能会影响花青素的口服生物利用度。因此，本研究的目的是评估牛奶对随餐或不随餐食用的草莓花青素的口服生物利用度和其他药代动力学 (PK) 变量的影响。九名健康的参与者两次在标准膳食中饮用了用牛奶或水制成的草莓饮料。另外两次，将饮料提供给一部分参与者（n = 4），以确定膳食对花青素 PK 变量（包括口服生物利用度）的影响。与膳食无关，与用水制备的饮料相比，用牛奶制备的饮料显着降低了天竺葵素-3-O-葡萄糖苷 (P-3-G)、天竺葵素-葡萄糖苷酸 (PG) 和天竺葵素-3-O-芸香苷 (P-3-R) 的血浆峰值浓度 (Cmax)，以及 PG 和 P-3-R 曲线下面积 (AUC) (p < 0.05)。进餐条件下，牛奶不影响天竺葵素花青素的口服相对生物利用度；然而，在不进餐的情况下，牛奶使天竺葵素花青素的口服相对生物利用度降低了约 50% (p < 0.05)。随餐或不随餐饮用牛奶制成的草莓饮料和水制成的草莓饮料会影响草莓花青素 PK 的不同方面。这种影响对临床疗效的重要性需要进一步的研究。
Strawberries are a dietary source of anthocyanins, particularly pelargonidin glycosides. Dietary anthocyanins have received increasing attention among researchers and consumers due to their health benefits. The oral bioavailability of anthocyanins is reported to be low and various dietary factors may influence their oral bioavailability further. Milk is suggested to reduce (poly)phenols’ oral bioavailability. However, the effect of milk on anthocyanin oral bioavailability remains uncertain. Likewise, mixed nutrient meals may influence the oral bioavailability of anthocyanins. Therefore, the purpose of this study was to assess the effect of milk on the oral bioavailability and other pharmacokinetic (PK) variables of strawberry anthocyanins consumed with and without a meal. Nine healthy participants consumed a strawberry beverage prepared in milk or water with a standard meal on two occasions. On two additional occasions, the beverages were given to a subset (n = 4) of participants to determine the impact of the meal on anthocyanin PK variables, including oral bioavailability. Independent of the meal, beverages prepared in milk significantly reduced the peak plasma concentrations (Cmax) of pelargonidin-3-O-glucoside (P-3-G), pelargonidin-glucuronide (PG) and pelargonidin-3-O-rutinoside (P-3-R), as well as the PG and P-3-R area under the curve (AUC) (p < 0.05) compared to beverages prepared in water. Milk did not influence the oral relative bioavailability of pelargonidin anthocyanins under meal conditions; however, the oral relative bioavailability of pelargonidin anthocyanins was reduced by ∼50% by milk under without meal conditions (p < 0.05). Consuming strawberry beverages made with milk and consuming those made with water with and without a meal influenced different aspects of strawberry anthocyanin PKs. The significance of this effect on clinical efficacy requires additional research.
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DOI：
--
发表时间：
2010
期刊：
影响因子：
--
作者：
Bochu Wang;Rui;Zhi Min Li
通讯作者：
Zhi Min Li
DOI：
10.1111/j.1365-2710.2004.00626.x
发表时间：
2005-04-01
影响因子：
2
作者：
Critchley, JAJH;Critchley, LAH;Tomlinson, B
通讯作者：
Tomlinson, B
影响因子：
4.7
作者：
van het Hof, KH;Kivits, GAA;Tijburg, LBM
通讯作者：
Tijburg, LBM
影响因子：
5.2
作者：
Park, Eunyoung;Edirisinghe, Indika;Burton-Freeman, Britt
通讯作者：
Burton-Freeman, Britt
影响因子：
5.2
作者：
Guo, Yi;Mah, Eunice;Bruno, Richard S.
通讯作者：
Bruno, Richard S.