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The influence of acylation on anthocyanin kinetics
Author(s) -
Novotny Janet A.,
Clevidence Beverly A.,
Kurilich Anne C.
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.771.5
Subject(s) - anthocyanin , chemistry , acylation , urine , food science , kinetics , cyanidin , absorption (acoustics) , crossover study , daucus carota , biochemistry , chromatography , botany , biology , medicine , physics , alternative medicine , pathology , quantum mechanics , acoustics , placebo , catalysis
The objective of this study was to investigate the differences in kinetics of individual cyanidin‐based anthocyanins in a human feeding trial. Volunteers (n=12) consumed purple carrots containing five different anthocyanin forms. The carrots were administered as three treatments in a crossover design with a 3 week washout between treatments. Carrot treatments were 250 g raw carrots, 250 g cooked carrots, and 500 g cooked carrots. Serial blood samples were collected for 8 h, and urine samples were collected for 24 h after the dose. Anthocyanins were extracted from plasma and urine by SPE, then separated and identified by LC‐MS. The resulting plasma concentration time curves and urine accumulation curves were analyzed by compartmental modeling using the WinSAAM modeling package. Model results showed that absorption, gastrointestinal transit, and plasma elimination were dependent on anthocyanin structure. The absorption efficiency of acylated forms was less than that for non‐acylated anthocyanins. The acylated anthocyanins exhibited a shorter half‐time for gastrointestinal absorption than the non‐acylated forms. Non‐acylated anthocyanins were eliminated more slowly than acylated anthocyanins. These results provide the first information about differences in the kinetics of individual anthocyanins in humans. This work was supported by the US Department of Agriculture.