Dietary fat increases quercetin bioavailability in overweight adults
Dietary fat increases quercetin bioavailability in overweight adults
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DOI：
10.1002/mnfr.201200619
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发表时间：
2013-05-01
影响因子：
5.2
通讯作者：
Bruno, Richard S.
中科院分区：
文献类型：
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作者：
Guo, Yi;Mah, Eunice;Bruno, Richard S.
流行病学证据支持饮食槲皮素降低心血管疾病（CVD）的风险，但其口服生物利用度却很低。本研究的目的是确定膳食脂肪是否会提高成年人高风险CVD槲皮素的生物利用度，并评估脂质介导的体外槲皮素胶束化。方法和结果在一项随机交叉研究中，超重/肥胖男性和绝经后女性（n = 4 M/5 F; 55.9 +/- 2.1岁; 30.8 +/- 1.4 kg/m2）在标准化无脂早餐（
Scope Epidemiologic evidence supports that dietary quercetin reduces cardiovascular disease (CVD) risk, but its oral bioavailability is paradoxically low. The aim of this study was to determine whether dietary fat would improve quercetin bioavailability in adults at high risk for CVD and to assess lipid-mediated micellarization of quercetin in vitro. Methods and results In a randomized, cross-over study, overweight/obese men and postmenopausal women (n = 4 M/5 F; 55.9 +/- 2.1 years; 30.8 +/- 1.4 kg/m2) ingested 1095 mg of quercetin aglycone with a standardized breakfast that was fat-free (