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Changes in Plasma Phenolic Metabolites of Rats Administered Different Molecular‐Weight Polyphenol Fractions from C hinese Quince Fruit Extracts
Author(s) -
Hamauzu Yasunori,
Nakamura Kazutoshi
Publication year - 2014
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12067
Subject(s) - vanillic acid , chemistry , polyphenol , protocatechuic acid , food science , proanthocyanidin , ingestion , chromatography , biochemistry , antioxidant
C hinese quince is a medicinal fruit rich in polyphenols. We investigated the effects of oral administration of C hinese quince polyphenols extracted with boiling water on plasma phenolic metabolites in rats. Plasma vanillic acid concentration increased for 6 h after administration of both low molecular‐weight polyphenolic fraction ( LMW‐F ) and high molecular‐weight polyphenolic fraction ( HMW‐F ). The increase in plasma vanillic acid in the HMW‐F group was 2.1 times greater than that in the LMW‐F group. (–)‐Epicatechin and 3‐hydroxyphenylpropionic acid were detected only in the plasma of the LMW‐F group. Plasma concentrations of protocatechuic and 3‐hydroxyphenylacetic acids increased 2 h after administration of LMW‐F , whereas only a slight increase after 6 h was observed in the HMW‐F group. These results suggest that LMW‐F could potentially increase various plasma metabolites, including (–)‐epicatechin, and that HMW‐F , which mainly consists of procyanidin polymers, could increase plasma vanillic acid after ingestion. Practical Applications C hinese quince ( P seudocydonia sinensis ) fruit has been used in traditional C hinese and J apanese medicinal foods. According to the results of our animal experiments, C hinese quince polyphenols extracted with boiling water can increase plasma vanillic acid concentration after ingestion. Vanillic acid has various potential health benefits including anti‐inflammatory properties. Hence C hinese quince could be a source of vanillic acid, a pharmacological factor in vivo .