Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols
SCOPE: Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols. METHODS AND RESULTS: In a randomized, controlled crossover trial, ten healthy vo...
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| Veröffentlicht in: | Molecular nutrition & food research 2014-10, Vol.58 (10), p.1952-1961 |
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| container_title | Molecular nutrition & food research |
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| creator | Rodriguez‐Mateos, Ana Pino‐García, Raquel Del George, Trevor W Vidal‐Diez, Alberto Heiss, Christian Spencer, Jeremy P. E |
| description | SCOPE: Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols. METHODS AND RESULTS: In a randomized, controlled crossover trial, ten healthy volunteers consumed (a) blueberry‐containing baked products, (b) an unprocessed blueberry drink containing the same amount of freeze‐dried blueberry powder as used in the baked products, and (c) matched control baked products. Endothelial function was measured as flow‐mediated dilation (FMD) and plasma samples taken at baseline and at 1, 2, 4, and 6 h postconsumption. Although processing did not significantly change the total (poly)phenolic amount, the processed products contained significantly less anthocyanins (−42%), more chlorogenic acid (23%), no flavanol nonamers or decamers, and significantly more flavanol dimers and trimers (36% and 28%, respectively). FMD increased after 1, 2, and 6 h consumption of the baked products to a similar degree as the unprocessed blueberries, despite significant differences in the levels of individual plasma metabolites. No changes were observed after the consumption of the control product. CONCLUSION: Careful processing can preserve important biological activities of blueberries despite changing the blueberry (poly)phenol composition and plasma metabolite profile. |
| doi_str_mv | 10.1002/mnfr.201400231 |
| format | Article |
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E</creator><creatorcontrib>Rodriguez‐Mateos, Ana ; Pino‐García, Raquel Del ; George, Trevor W ; Vidal‐Diez, Alberto ; Heiss, Christian ; Spencer, Jeremy P. E</creatorcontrib><description>SCOPE: Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols. METHODS AND RESULTS: In a randomized, controlled crossover trial, ten healthy volunteers consumed (a) blueberry‐containing baked products, (b) an unprocessed blueberry drink containing the same amount of freeze‐dried blueberry powder as used in the baked products, and (c) matched control baked products. Endothelial function was measured as flow‐mediated dilation (FMD) and plasma samples taken at baseline and at 1, 2, 4, and 6 h postconsumption. Although processing did not significantly change the total (poly)phenolic amount, the processed products contained significantly less anthocyanins (−42%), more chlorogenic acid (23%), no flavanol nonamers or decamers, and significantly more flavanol dimers and trimers (36% and 28%, respectively). FMD increased after 1, 2, and 6 h consumption of the baked products to a similar degree as the unprocessed blueberries, despite significant differences in the levels of individual plasma metabolites. No changes were observed after the consumption of the control product. CONCLUSION: Careful processing can preserve important biological activities of blueberries despite changing the blueberry (poly)phenol composition and plasma metabolite profile.</description><identifier>ISSN: 1613-4125</identifier><identifier>EISSN: 1613-4133</identifier><identifier>DOI: 10.1002/mnfr.201400231</identifier><identifier>PMID: 25044909</identifier><language>eng</language><publisher>Weinheim: Wiley-VCH</publisher><subject>(Poly)phenols ; Adolescent ; Adult ; anthocyanins ; baked goods ; Beverages - analysis ; bioavailability ; Biological and medical sciences ; blueberries ; Blueberry ; Blueberry Plants - chemistry ; Brachial Artery ; chlorogenic acid ; Cross-Over Studies ; Endothelial function ; Endothelium, Vascular - physiology ; Fast Foods - analysis ; Feeding. Feeding behavior ; Flavonoids - blood ; Flavonoids - metabolism ; Food Handling ; Freeze Drying ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; Humans ; Intestinal Absorption ; Kinetics ; Male ; metabolites ; phenol ; phenolic acids ; Polyphenols - blood ; Polyphenols - metabolism ; Postprandial Period ; Processing ; Vascular function ; Vasodilation ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; volunteers ; Young Adult</subject><ispartof>Molecular nutrition & food research, 2014-10, Vol.58 (10), p.1952-1961</ispartof><rights>2014 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2015 INIST-CNRS</rights><rights>2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4321-1ffa2d27e9b880ae84ea9377fd734932bf4d83ce6a8523d2518e59692cbb26373</citedby><cites>FETCH-LOGICAL-c4321-1ffa2d27e9b880ae84ea9377fd734932bf4d83ce6a8523d2518e59692cbb26373</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fmnfr.201400231$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fmnfr.201400231$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28851397$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25044909$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rodriguez‐Mateos, Ana</creatorcontrib><creatorcontrib>Pino‐García, Raquel Del</creatorcontrib><creatorcontrib>George, Trevor W</creatorcontrib><creatorcontrib>Vidal‐Diez, Alberto</creatorcontrib><creatorcontrib>Heiss, Christian</creatorcontrib><creatorcontrib>Spencer, Jeremy P. E</creatorcontrib><title>Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols</title><title>Molecular nutrition & food research</title><addtitle>Mol. Nutr. Food Res</addtitle><description>SCOPE: Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols. METHODS AND RESULTS: In a randomized, controlled crossover trial, ten healthy volunteers consumed (a) blueberry‐containing baked products, (b) an unprocessed blueberry drink containing the same amount of freeze‐dried blueberry powder as used in the baked products, and (c) matched control baked products. Endothelial function was measured as flow‐mediated dilation (FMD) and plasma samples taken at baseline and at 1, 2, 4, and 6 h postconsumption. Although processing did not significantly change the total (poly)phenolic amount, the processed products contained significantly less anthocyanins (−42%), more chlorogenic acid (23%), no flavanol nonamers or decamers, and significantly more flavanol dimers and trimers (36% and 28%, respectively). FMD increased after 1, 2, and 6 h consumption of the baked products to a similar degree as the unprocessed blueberries, despite significant differences in the levels of individual plasma metabolites. No changes were observed after the consumption of the control product. CONCLUSION: Careful processing can preserve important biological activities of blueberries despite changing the blueberry (poly)phenol composition and plasma metabolite profile.</description><subject>(Poly)phenols</subject><subject>Adolescent</subject><subject>Adult</subject><subject>anthocyanins</subject><subject>baked goods</subject><subject>Beverages - analysis</subject><subject>bioavailability</subject><subject>Biological and medical sciences</subject><subject>blueberries</subject><subject>Blueberry</subject><subject>Blueberry Plants - chemistry</subject><subject>Brachial Artery</subject><subject>chlorogenic acid</subject><subject>Cross-Over Studies</subject><subject>Endothelial function</subject><subject>Endothelium, Vascular - physiology</subject><subject>Fast Foods - analysis</subject><subject>Feeding. Feeding behavior</subject><subject>Flavonoids - blood</subject><subject>Flavonoids - metabolism</subject><subject>Food Handling</subject><subject>Freeze Drying</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Intestinal Absorption</subject><subject>Kinetics</subject><subject>Male</subject><subject>metabolites</subject><subject>phenol</subject><subject>phenolic acids</subject><subject>Polyphenols - blood</subject><subject>Polyphenols - metabolism</subject><subject>Postprandial Period</subject><subject>Processing</subject><subject>Vascular function</subject><subject>Vasodilation</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>volunteers</subject><subject>Young Adult</subject><issn>1613-4125</issn><issn>1613-4133</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEtv1DAURiNERUvLliVkg1QWmfqZOMtqRB_qMEhABRILy3GuW4PzwE7a5t_jKMOwZGVbOt93r0-SvMZohREiZ01r_IogzOKD4mfJEc4xzRim9Pn-Tvhh8jKEnwhRTBh9kRwSjhgrUXmU_LhueqWHtDNp7zsNIdj2Lu3adLiHtLKdelDWqco6O0ypauv0QQU9OuVTMAb0EOZk5UaowPspPe07N73v76HtXDhJDoxyAV7tzuPk9uLD1_VVtvl0eb0-32SaUYIzbIwiNSmgrIRACgQDVdKiMHVBWUlJZVgtqIZcCU5oTTgWwMu8JLqqSE4LepycLr3xB79HCINsbNDgnGqhG4PEXORRFkM4oqsF1b4LwYORvbeN8pPESM5C5SxU7oXGwJtd91g1UO_xvwYj8G4HRDHKGa9abcM_TgiOaTkvyRbu0TqY_jNWftxefCaEzfOzJWbDAE_7mPK_ZF7Qgstv20vJt2ty832D5VXk3y68UZ1Udz6ucvsl9nKEkECYEPoH7xemYQ</recordid><startdate>201410</startdate><enddate>201410</enddate><creator>Rodriguez‐Mateos, Ana</creator><creator>Pino‐García, Raquel Del</creator><creator>George, Trevor W</creator><creator>Vidal‐Diez, Alberto</creator><creator>Heiss, Christian</creator><creator>Spencer, Jeremy P. E</creator><general>Wiley-VCH</general><general>Blackwell Publishing Ltd</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201410</creationdate><title>Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols</title><author>Rodriguez‐Mateos, Ana ; Pino‐García, Raquel Del ; George, Trevor W ; Vidal‐Diez, Alberto ; Heiss, Christian ; Spencer, Jeremy P. E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4321-1ffa2d27e9b880ae84ea9377fd734932bf4d83ce6a8523d2518e59692cbb26373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>(Poly)phenols</topic><topic>Adolescent</topic><topic>Adult</topic><topic>anthocyanins</topic><topic>baked goods</topic><topic>Beverages - analysis</topic><topic>bioavailability</topic><topic>Biological and medical sciences</topic><topic>blueberries</topic><topic>Blueberry</topic><topic>Blueberry Plants - chemistry</topic><topic>Brachial Artery</topic><topic>chlorogenic acid</topic><topic>Cross-Over Studies</topic><topic>Endothelial function</topic><topic>Endothelium, Vascular - physiology</topic><topic>Fast Foods - analysis</topic><topic>Feeding. Feeding behavior</topic><topic>Flavonoids - blood</topic><topic>Flavonoids - metabolism</topic><topic>Food Handling</topic><topic>Freeze Drying</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Intestinal Absorption</topic><topic>Kinetics</topic><topic>Male</topic><topic>metabolites</topic><topic>phenol</topic><topic>phenolic acids</topic><topic>Polyphenols - blood</topic><topic>Polyphenols - metabolism</topic><topic>Postprandial Period</topic><topic>Processing</topic><topic>Vascular function</topic><topic>Vasodilation</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>volunteers</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodriguez‐Mateos, Ana</creatorcontrib><creatorcontrib>Pino‐García, Raquel Del</creatorcontrib><creatorcontrib>George, Trevor W</creatorcontrib><creatorcontrib>Vidal‐Diez, Alberto</creatorcontrib><creatorcontrib>Heiss, Christian</creatorcontrib><creatorcontrib>Spencer, Jeremy P. 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Food Res</addtitle><date>2014-10</date><risdate>2014</risdate><volume>58</volume><issue>10</issue><spage>1952</spage><epage>1961</epage><pages>1952-1961</pages><issn>1613-4125</issn><eissn>1613-4133</eissn><abstract>SCOPE: Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols. METHODS AND RESULTS: In a randomized, controlled crossover trial, ten healthy volunteers consumed (a) blueberry‐containing baked products, (b) an unprocessed blueberry drink containing the same amount of freeze‐dried blueberry powder as used in the baked products, and (c) matched control baked products. Endothelial function was measured as flow‐mediated dilation (FMD) and plasma samples taken at baseline and at 1, 2, 4, and 6 h postconsumption. Although processing did not significantly change the total (poly)phenolic amount, the processed products contained significantly less anthocyanins (−42%), more chlorogenic acid (23%), no flavanol nonamers or decamers, and significantly more flavanol dimers and trimers (36% and 28%, respectively). FMD increased after 1, 2, and 6 h consumption of the baked products to a similar degree as the unprocessed blueberries, despite significant differences in the levels of individual plasma metabolites. No changes were observed after the consumption of the control product. CONCLUSION: Careful processing can preserve important biological activities of blueberries despite changing the blueberry (poly)phenol composition and plasma metabolite profile.</abstract><cop>Weinheim</cop><pub>Wiley-VCH</pub><pmid>25044909</pmid><doi>10.1002/mnfr.201400231</doi><tpages>10</tpages></addata></record> |
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| subjects | (Poly)phenols Adolescent Adult anthocyanins baked goods Beverages - analysis bioavailability Biological and medical sciences blueberries Blueberry Blueberry Plants - chemistry Brachial Artery chlorogenic acid Cross-Over Studies Endothelial function Endothelium, Vascular - physiology Fast Foods - analysis Feeding. Feeding behavior Flavonoids - blood Flavonoids - metabolism Food Handling Freeze Drying Fruit - chemistry Fundamental and applied biological sciences. Psychology Humans Intestinal Absorption Kinetics Male metabolites phenol phenolic acids Polyphenols - blood Polyphenols - metabolism Postprandial Period Processing Vascular function Vasodilation Vertebrates: anatomy and physiology, studies on body, several organs or systems volunteers Young Adult |
| title | Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols |
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