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Selective bio‐availability of phenolic acids from Scottish strawberries
Author(s) -
Russell Wendy R.,
Scobbie Lorraine,
Labat Aurélie,
Duthie Garry G.
Publication year - 2009
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200800302
Subject(s) - gentisic acid , chemistry , phenolic acid , syringic acid , hydroxybenzoic acid , benzoic acid , food science , metabolism , cinnamic acid , urine , phenols , biochemistry , organic chemistry , antioxidant , gallic acid , salicylic acid
Scottish strawberries were found to be a rich source of phenolic acids, namely benzoic (1287.95 ± 279.98 mg/kg) and cinnamic (1159.40 ± 233.96 mg/kg) acids, both free and attached to other plant components. Studies suggest a chemopreventative role for such compounds in several major clinical conditions, but the anticipated benefits are likely to be affected by their bio‐availability and metabolic fate. In this pilot study, strawberries (750 g) was consumed by four healthy human volunteers (32 ± 6 years). Only the benzoic acids were detected in the plasma. Of these, the major free (gentisic, protocatechuic and p ‐hydroxybenzoic acid) and conjugated (syringic acid) benzoic acids were 26–27% recovered in the urine within 5 h. Cinnamic acids were completely undetected in plasma and only trace amounts were found in the urine. Since, the cinnamic acids escaped absorption early in the gastrointestinal tract, their release and/or metabolism is dependant on the host colonic microbiota. Results indicate that there is a high degree of selective absorption of strawberry phenolic acids into the systemic circulation. If selective absorption of phenolic acids is observed with consumption of other plant‐based foods, this is likely to have implications for the bioactive role of these compounds in chronic disease prevention.