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Influence of chocolate formulation factors on in vitro bioaccessibility and bioavailability of catechins in humans
Author(s) -
Neilson Andrew Peter,
George Judy,
Mattes Richard D.,
Janle Elsa M.,
Matusheski Nathan V.,
Ferruzzi Mario G
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.104.2
Subject(s) - bioavailability , food science , chemistry , cmax , gastric emptying , polyphenol , crossover study , dark chocolate , digestion (alchemy) , pharmacokinetics , chromatography , pharmacology , biochemistry , antioxidant , biology , medicine , stomach , placebo , alternative medicine , pathology
Conflicting data exist regarding the effect of carbohydrate and milk on bioavailability of catechins from chocolate. To test the effects of these ingredients, solid [reference dark (SD), high sucrose (SHS), high milk solids (SMS)] and beverage [high sucrose (LHS), artificial sweetener (LAS)] chocolate products providing physiologically relevant levels of epicatechin (EC, 30 mg/serving) were formulated. Subjects (n=6) consumed one serving of chocolate, and serum pharmacokinetics were monitored for 6 h. Subjects consumed all 5 products in a crossover design. Plasma Cmax and AUC0‐6h of EC from SMS samples were not significantly different from the reference SD chocolate, but were significantly lower than SHS as well as both beverages. Plasma Cmax of EC from the LHS beverage was also significantly higher than the reference SD chocolate. Recovery of EC through in vitro digestion (bioaccessibility) did not differ between formulations. Furthermore, EC accumulation by Caco‐2 intestinal cells exposed to in vitro digesta from each product for 1 h were not significantly different, but retention of EC over 1 h was significantly greater in cells exposed to digesta from SMS product than other solid products. These data suggest that gastric emptying and intestinal cell retention are the main mechanisms by which formulation factors may alter the pharmacokinetic properties of catechins from chocolate. Supported by Kraft Foods. Grant Funding Source Kraft Foods Global