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Chocolate matrix factors modulate pharmacokinetic behavior of cocoa flavan‐3‐ols following oral consumption by Sprague‐Dawley rats
Author(s) -
Neilson Andrew Peter,
Sapper Teryn N.,
Janle Elsa M,
Mattes Richard D,
Rudolph Ralf,
Matusheski Nathan V,
Ferruzzi Mario G
Publication year - 2010
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.24.1_supplement.540.8
Subject(s) - glucuronide , chemistry , bioavailability , catechin , pharmacokinetics , cmax , metabolite , food science , sucrose , dark chocolate , metabolism , oral administration , pharmacology , polyphenol , biochemistry , medicine , antioxidant
Little data exists on modulation of phase‐II metabolism of catechin (C)/epicatechin (EC) from chocolate by carbohydrate and milk. The objective of this study was to assess the impact of the matrix on profiles of plasma C/EC metabolites following administration of commercially relevant chocolate. Sprague‐Dawley rats were fed 1.5 g confection (ref. dark, high sucrose, or milk chocolate) by gavage; plasma was collected over 8 h. HPLC‐MS indicated that major metabolites of EC were EC‐5‐O‐β‐glucuronide, 3′‐O‐Me‐EC‐5‐O‐β‐glucuronide, and 4′‐O‐Me‐EC‐5‐O‐β‐glucuronide; major metabolites of C were C‐5‐O‐β‐glucuronide and 3′‐O‐Me‐C‐5‐O‐β‐glucuronide. Plasma metabolite concentrations were generally highest for high sucrose trt and lowest for milk treatment, while ref. dark treatment generally resulted in intermediate levels over 8 h. AUC of 4′‐O‐Me‐EC‐5‐O‐β‐glucuronide was significantly higher for high sucrose trt (2325 nM*h) vs. milk trt (1300 nM*h). Additionally, CMAX values for EC‐5‐O‐â‐glucuronide, 4′‐O‐Me‐EC‐5‐O‐β‐glucuronide, and 3′‐O‐Me‐EC‐5‐O‐β‐glucuronide were significantly higher for high sucrose trt (4012, 518, and 2518 nM, respectively) vs. milk trt (2590, 240, and 1670 nM, respectively). Milk and sucrose appear to modulate the metabolism and pharmacokinetics, and to a lesser extent overall bioavailability, of catechins from chocolate confections. Grant Funding Source : Kraft Foods research, Development, and Quality