The aim of the present study was to investigate the effect of a simultaneous intake of food and anthocyanins (ACNs) on ACN absorption, metabolism, and excretion. Blackcurrant ACNs (BcACNs) were dissolved in water with or without the addition of oatmeal and orally administered to rats, providing approximately 250 mg total ACNs per kilogram BW. Blood, urine, digesta, and tissue samples of the stomach, jejunum, and colon were subsequently collected at 0.25, 0.5, 1, 2, 3, 7, and 24 h. Identification and quantification of ACNs were carried out by Reversed phase-high-performance liquid chromatography (RP-HPLC) and liquid chromatography-mass spectrometry (LC-MS). Four major ACNs were present in the blackcurrant extract: delphinidin 3-O-glucoside, delphinidin 3-O-rutinoside, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside. In plasma, the 4 ACNs of blackcurrant were identified and quantified. The time to reach maximal total ACN plasma concentration (Cmax BcACN/water = 0.37 ± 0.07 µmol/L; Cmax BcACN/oatmeal = 0.20 ± 0.05 µmol/L) occurred faster after BcACN/water (tmax= 0.25 h), than after BcACN/oatmeal administration (tmax= 1.0 h). In digesta and tissue samples, the 4 original blackcurrant ACNs were detected. The relative concentration of rutinosides in the digesta increased during their passage through the gastrointestinal tract, while the glucosides decreased. Maximum ACN excretion in urine occurred later after BcACN/oatmeal than after BcACN/water administration (3 compared with 2 h). The 4 original ACNs of blackcurrant in their unchanged form, as well as several metabolites, were identified in the urine samples of both groups. The simultaneous intake of food affects ACN absorption and excretion in the urine, but not metabolism.
- dietary cyanidin 3-o-beta-d-glucoside
- ischemia-reperfusion injury
- antioxidant activity
- weanling pigs
- elderly women
- human urine
Walton, M. C., Hendriks, W. H., Broomfield, A. M., & McGhie, T. K. (2009). Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in Rats. Journal of Food Science, 74(1), H22-H29. https://doi.org/10.1111/j.1750-3841.2008.00996.x