与来自生熟紫胡萝卜的非酰化花青素相比，酰化花青素的血浆和尿液反应较低。

Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots.

作者信息

Kurilich Anne C, Clevidence Beverly A, Britz Steven J, Simon Philipp W, Novotny Janet A

机构信息

Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, USA.

出版信息

J Agric Food Chem. 2005 Aug 10;53(16):6537-42. doi: 10.1021/jf050570o.

DOI:10.1021/jf050570o

PMID:16076146

Abstract

The bioavailability of acylated vs nonacylated anthocyanins and the effect of cooking and dose on the comparative bioavailability were investigated in a clinical feeding study using purple carrots as the anthocyanin source. Treatments were purple carrots as follows: 250 g raw (463 micromol of anthocyanins: 400 micromol acylated, 63 micromol nonacylated), 250 g cooked (357 micromol of anthocyanins: 308.5 micromol acylated, 48.5 micromol nonacylated), and 500 g cooked (714 micromol of anthocyanins: 617 micromol acylated, 97 micromol nonacylated). Four of the five carrot anthocyanins were found intact in plasma by 30 min after carrot consumption and peaked between 1.5 and 2.5 h. Acylation of anthocyanins resulted in an 11-14-fold decrease in anthocyanin recovery in urine and an 8-10-fold decrease in anthocyanin recovery in plasma. Cooking increased the recovery of nonacylated anthocyanins but not acylated anthocyanins. Large dose size significantly reduced recovery of both acylated and nonacylated anthocyanins, suggesting saturation of absorption mechanisms.

摘要

在一项以紫胡萝卜作为花青素来源的临床喂养研究中，对酰化与非酰化花青素的生物利用度以及烹饪和剂量对比较生物利用度的影响进行了研究。处理方式如下的紫胡萝卜：250克生紫胡萝卜（含463微摩尔花青素：400微摩尔酰化花青素，63微摩尔非酰化花青素），250克熟紫胡萝卜（含357微摩尔花青素：308.5微摩尔酰化花青素，48.5微摩尔非酰化花青素），以及500克熟紫胡萝卜（含714微摩尔花青素：617微摩尔酰化花青素，97微摩尔非酰化花青素）。食用胡萝卜后30分钟，在血浆中发现五种胡萝卜花青素中的四种完整存在，且在1.5至2.5小时之间达到峰值。花青素的酰化导致尿液中花青素回收率降低11至14倍，血浆中花青素回收率降低8至10倍。烹饪提高了非酰化花青素的回收率，但未提高酰化花青素的回收率。大剂量显著降低了酰化和非酰化花青素的回收率，表明吸收机制达到饱和。