Tomás-Navarro María, Vallejo Fernando, Sentandreu Enrique, Navarro Jose L, Tomás-Barberán Francisco A
Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC , Campus de Espinardo, 30100 Murcia, Spain.
J Agric Food Chem. 2014 Jan 8;62(1):24-7. doi: 10.1021/jf4048989. Epub 2013 Dec 23.
The effect of two technological treatments on orange juice flavanone bioavailability in humans was assessed. Processing affected flavanone solubility and particle size of the cloud. Volunteers were stratified in high, medium, and low urinary excretion capabilities. Flavanones from high-pressure homogenized juice showed better absorption than those of conventional pasteurized juice in high excretors. These differences were not observed in medium and low excretors. High flavanone excretors took advantage of the high-pressure homogenization juice attributes (smaller cloud particle size) and showed an improved absorption/excretion. Stratification of the individuals by their excretion capability is more relevant than technological treatments in terms of flavanone bioavailability. This stratification should be considered in clinical studies with citrus juices and extracts as it could explain the large interindividual variability that is often observed.
评估了两种工艺处理对橙汁中黄酮类化合物在人体生物利用度的影响。加工过程会影响黄酮类化合物的溶解度和浑浊物的粒径。志愿者按高、中、低尿排泄能力进行分层。在高排泄者中，高压均质汁中的黄酮类化合物比传统巴氏杀菌汁中的黄酮类化合物吸收更好。在中、低排泄者中未观察到这些差异。高黄酮类化合物排泄者利用了高压均质汁的特性（较小的浑浊物粒径），吸收/排泄情况得到改善。就黄酮类化合物的生物利用度而言，按排泄能力对个体进行分层比工艺处理更为重要。在柑橘汁和提取物的临床研究中应考虑这种分层，因为它可以解释经常观察到的个体间的巨大差异。
