Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, IL, USA.
Food Funct. 2017 Nov 15;8(11):3970-3979. doi: 10.1039/c7fo00885f.
Strawberries are a dietary source of anthocyanins, particularly pelargonidin glycosides. Dietary anthocyanins have received increasing attention among researchers and consumers due to their health benefits. The oral bioavailability of anthocyanins is reported to be low and various dietary factors may influence their oral bioavailability further. Milk is suggested to reduce (poly)phenols' oral bioavailability. However, the effect of milk on anthocyanin oral bioavailability remains uncertain. Likewise, mixed nutrient meals may influence the oral bioavailability of anthocyanins. Therefore, the purpose of this study was to assess the effect of milk on the oral bioavailability and other pharmacokinetic (PK) variables of strawberry anthocyanins consumed with and without a meal. Nine healthy participants consumed a strawberry beverage prepared in milk or water with a standard meal on two occasions. On two additional occasions, the beverages were given to a subset (n = 4) of participants to determine the impact of the meal on anthocyanin PK variables, including oral bioavailability. Independent of the meal, beverages prepared in milk significantly reduced the peak plasma concentrations (C) of pelargonidin-3-O-glucoside (P-3-G), pelargonidin-glucuronide (PG) and pelargonidin-3-O-rutinoside (P-3-R), as well as the PG and P-3-R area under the curve (AUC) (p < 0.05) compared to beverages prepared in water. Milk did not influence the oral relative bioavailability of pelargonidin anthocyanins under meal conditions; however, the oral relative bioavailability of pelargonidin anthocyanins was reduced by ∼50% by milk under without meal conditions (p < 0.05). Consuming strawberry beverages made with milk and consuming those made with water with and without a meal influenced different aspects of strawberry anthocyanin PKs. The significance of this effect on clinical efficacy requires additional research.
草莓是花色苷的膳食来源，尤其是天竺葵苷糖苷。由于花色苷具有健康益处，因此越来越受到研究人员和消费者的关注。花色苷的口服生物利用度较低，各种饮食因素可能会进一步影响其口服生物利用度。牛奶被认为会降低（多）酚类物质的口服生物利用度。然而，牛奶对花色苷口服生物利用度的影响尚不确定。同样，混合营养素餐可能会影响花色苷的口服生物利用度。因此，本研究旨在评估牛奶对食用牛奶或水制备的草莓花色苷的口服生物利用度和其他药代动力学（PK）变量的影响，以及是否与膳食同时摄入。九名健康参与者在两次不同的情况下分别摄入了牛奶或水制备的草莓饮料，并与标准餐一起食用。在另外两次，将饮料提供给一部分（n = 4）参与者，以确定膳食对花色苷 PK 变量的影响，包括口服生物利用度。无论是否进食，与水相比，牛奶制备的饮料显著降低了矢车菊素-3-O-葡萄糖苷（P-3-G）、矢车菊素葡萄糖苷（PG）和矢车菊素-3-O-鼠李糖苷（P-3-R）的血浆浓度峰值（C）以及 PG 和 P-3-R 曲线下面积（AUC）（p < 0.05）。在进餐条件下，牛奶并不影响花色苷的口服相对生物利用度；然而，在无餐条件下，牛奶会降低花色苷的口服相对生物利用度约 50%（p < 0.05）。摄入含牛奶的草莓饮料和摄入含牛奶或水的草莓饮料，以及是否与膳食同时摄入，都会影响草莓花色苷 PK 的不同方面。这种影响对临床疗效的意义需要进一步研究。
