Antioxidant activity of blueberry fruit is impaired by association with milk

Antioxidant Research Laboratory, Unit of Human Nutrition, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, 00178 Rome, Italy.
Free Radical Biology and Medicine (Impact Factor: 5.74). 03/2009; 46(6):769-74. DOI: 10.1016/j.freeradbiomed.2008.11.023
Source: PubMed

ABSTRACT The antioxidant properties of dietary phenolics are believed to be reduced in vivo because of their affinity for proteins. In this study we assessed the bioavailability of phenolics and the in vivo plasma antioxidant capacity after the consumption of blueberries (Vaccinium corymbosum L.) with and without milk. In a crossover design, 11 healthy human volunteers consumed either (a) 200 g of blueberries plus 200 ml of water or (b) 200 g of blueberries plus 200 ml of whole milk. Venous samples were collected at baseline and at 1, 2, and 5 h postconsumption. Ingestion of blueberries increased plasma levels of reducing and chain-breaking potential (+6.1%, p<0.001; +11.1%, p<0.05) and enhanced plasma concentrations of caffeic and ferulic acid. When blueberries and milk were ingested there was no increase in plasma antioxidant capacity. There was a reduction in the peak plasma concentrations of caffeic and ferulic acid (-49.7%, p<0.001, and -19.8%, p<0.05, respectively) as well as the overall absorption (AUC) of caffeic acid (p<0.001). The ingestion of blueberries in association with milk, thus, impairs the in vivo antioxidant properties of blueberries and reduces the absorption of caffeic acid.

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Available from: Elena Azzini, Sep 25, 2015
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    • "TPC by HPLC, total phenolic compounds as the sum of total phenolic acids and total flavonoids determined by HPLC; TPC by F-C, total phenolic compounds determined by Folin–Ciocalteu method. blueberries (Serafini et al., 2009) and chocolate (Serafini et al., 2003). However, the impact of milk on the bioavailability of phenolic compounds is somewhat controversial, and other studies have not shown significant differences in the plasma concentration of tea flavonols (Hollman, Hof, Tijburg, & Katan, 2001) or have a minimal impact on the bioavailability of coffee phenols (Ferruzzi, 2010). "
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    ABSTRACT: The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and phenolic compounds, as well as on the hydrophilic antioxidant activity (HAA) of fruit juice-based beverages was analysed. HIPEF and HPP improved or did not change the bioaccessibility of vitamin C and certain phenolic compounds in comparison with untreated beverages. In contrast, TT diminished the bioaccessibility of most of these compounds. The greatest vitamin C bioaccessibility was obtained in soymilk-fruit juice beverages (SB), whereas water-fruit juice beverages (WB) favoured the bioaccessibility of phenolic compounds and HAA. Milk-fruit juice beverages (MB) reduced the bioaccessibility of these hydrophilic constituents. Results showed that both food matrix and processing modulated the bioaccessibility of vitamin C and phenolic compounds of fruit juice-based beverages. Furthermore, HPP and HIPEF allow obtaining beverages with improved nutritional and functional quality.
    Journal of Functional Foods 04/2015; 14. DOI:10.1016/j.jff.2015.01.020 · 3.57 Impact Factor
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    • "Certain dietary components can alter anthocyanin absorption (Nielsen et al., 2003; Walton et al., 2009). Milk is reported to reduce the absorption of anthocyanins and diminish the effect of blueberries to increase plasma antioxidant capacity (Hassimotto et al., 2008b; Mazza et al., 2002; Serafini et al., 2009). Coadministration of sucrose with elderberry juice led to a delay and a reduced amount of anthocyanins in urine (Mulleder et al., 2002). "
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    ABSTRACT: Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been associated with a reduced risk of cardiovascular disease and cancer. The fate of anthocyanins after oral administration follows a unique pattern rather different from those of other flavonoids. Anthocyanins could be absorbed from the stomach as well as intestines. Active transporters may play a role in the absorption of anthocyanins from the stomach as well as in their transfer within the kidney or liver. Anthocyanins such as cyanidin-3-glucoside and pelargonidin-3-glucoside could be absorbed in their intact form into the gastrointestinal wall; undergo extensive first-pass metabolism; and enter the systemic circulation as metabolites. Phenolic acid metabolites were found in the blood stream in much higher concentrations than their parent compounds. These metabolites could be responsible for the health benefits associated with anthocyanins. Some anthocyanins can reach the large intestine in significant amounts and undergo decomposition catalyzed by microbiota. In turn, these decomposition products may contribute to the health effects associated with anthocyanins in the large intestine. This review comprehensively summarizes the existing knowledge about absorption, distribution, metabolism, and elimination of anthocyanins as well as their decomposition within the gastrointestinal lumen.
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    • "The amount of blueberry fruit used in each serving (200 g) was based upon a similar study by Serfini et al.[21], but also considered palatability, avoidance of gastrointestinal upset (often occurring with high intake of fructose found in fruit), and the possibility of hypoglycemia later during the day. Timing and frequency of intake (3 times on day of damage; one with each meal, and 1 each morning for the following two mornings) was decided more for the sake of convenience with subjects coming to the laboratory in the morning for performance and blood measures taken whilst post-absorptive. "
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