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Dietary fat increases quercetin bioavailability in obese men and postmenopausal women
Author(s) -
Guo Yi,
Davis Catherine G,
Mah Eunice,
Jalili Thunder,
Chun Ock K,
Bruno Richard S
Publication year - 2011
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.25.1_supplement.234.2
Subject(s) - bioavailability , cmax , meal , quercetin , chemistry , pharmacokinetics , placebo , endocrinology , zoology , medicine , pharmacology , food science , antioxidant , biology , biochemistry , alternative medicine , pathology
Quercetin (Q) has poor bioavailability. Paradoxically, its intake is inversely related with cardiovascular disease (CVD) risk. We hypothesized that dietary fat would improve Q bioavailability in adults at risk for CVD. In a randomized, cross‐over design, obese men and postmenopausal women (n = 4M/5F; 55.9 ± 6.4 y; 30.8 ± 4.1 kg/m 2 ) ingested Q aglycone (1095 mg) on 3 occasions with a fat‐free (<0.5g), low‐fat (4 g), or high‐fat (15 g) meal. Plasma was obtained at timed intervals for 24 h to measure Q and its methylated metabolites isorhamnetin (ISO) and tamarixetin (TAM). Compared to the fat‐free trial, Q bioavailability increased by 32% (AUC 0–24 h ; P <0.05) during the high‐fat trial only. The high‐fat meal also increased maximum Q concentrations (C max ; 1.60 ± 0.88 μM) by 45%, but time to maximum concentration (T max ; 353 ± 105 min) and half‐life (t 1/2 ; 515 ± 144 min) were unaffected. ISO AUC 0–24 h increased by 19% and C max increased by 40% (0.24 ± 0.11 vs. 0.17 ± 0.06 μM) without affecting T max (486 ± 113 min) or t 1/2 (1154 ± 633 min). TAM AUC 0–24 h increased by 43% and C max by 46% (0.52 ± 0.29 vs. 0.36 ± 0.11 μM) without affecting T max (399 ± 110 min) or t 1/2 (299 ± 287 min). Thus, dietary fat improves Q bioavailability, and subsequent biotransformation, by increasing its absorption. Further work is warranted to define the optimal amount and type of fat to improve Q bioavailability. Support provided by the Donaghue Nutrition Research Program.