Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
J Agric Food Chem. 2012 Sep 12;60(36):9298-304. doi: 10.1021/jf3021333. Epub 2012 Aug 27.
Blueberries ( Vaccinium corymbosum L.) are rich sources of phenolics and anthocyanins (ACNs). We investigated the absorption of ACNs after consumption of one portion (300 g) of minimally processed blueberry purée (P) obtained from blanched (BL) or unblanched (NB) berries. A repeated-measures, crossover design study was conducted on healthy human volunteers. Blood was drawn between baseline and 24 h after BL-P or NB-P consumption, while urine were collected from the day before the experiment up to 48 h. Total plasma ACN content was not significantly different, while phenolics content was higher in BL-P with respect to NB-P. The maximum ACN absorption in plasma was observed after 1.5 h from the intake of the purées and was significantly higher (p ≤ 0.05) after the intake of BL-P. Both products increased the excretion of hippuric acid in urine. In conclusion, blanching had no significant effect on total ACN content and enhanced their absorption from minimally processed purées.
蓝莓（Vaccinium corymbosum L.）是酚类化合物和花色苷（ACN）的丰富来源。我们研究了消费一份（300 克）经过最少加工的蓝莓泥（P）后 ACN 的吸收情况，这些蓝莓泥是由烫漂（BL）或未烫漂（NB）浆果制成的。在健康的人类志愿者中进行了一项重复测量、交叉设计研究。在 BL-P 或 NB-P 消费前后的基线和 24 小时之间抽取血液，同时在实验前一天至 48 小时收集尿液。总血浆 ACN 含量没有显着差异，而 BL-P 中酚类化合物的含量高于 NB-P。在摄入泥状食品后 1.5 小时观察到血浆中 ACN 的最大吸收，并且在摄入 BL-P 后显着增加（p ≤ 0.05）。两种产品均增加了尿液中马尿酸的排泄。总之，烫漂对总 ACN 含量没有显着影响，但可增强从最低限度加工的泥状食品中吸收 ACN。
