Bioavailability and pharmacokinetics of caffeoylquinic acids and flavonoids after oral administration of Artichoke leaf extracts in humans

Wittemer, Sabine M.; Ploch, M.; Windeck, Timo; Müller, Simon; Drewelow, Bernd; Derendorf, Hartmut; Veit, Markus

doi:10.1016/j.phymed.2003.11.002

Cited by 177 publications

(157 citation statements)

References 31 publications

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“…From our findings, the mean time to reach maximum concentration for DHCA and DHFA was 6-8 h (Wittemer et al 2005). The decrease of CA levels within 6 h and the simultaneous increase of DHCA and DHFA in the bloodstream seem to suggest that CA, released after hydrolysing CGA and caffeoylquinic acids by microflora, was metabolized into DHCA before absorption (Peppercorn & Goldman, 1971).…”

Section: Discussionmentioning

confidence: 79%

Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads ofCynara scolymusL. (cultivar Violetto di Provenza) in human subjects: a pilot study

et al. 2007

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The current growing interest for natural antioxidants has led to a renewed scientific attention for artichoke, due not only to its nutritional value, but, overall, to its polyphenolic content, showing strong antioxidant properties. The major constituents of artichoke extracts are hydroxycinnamic acids such as chlorogenic acid, dicaffeoylquinic acids caffeic acid and ferulic acid, and flavonoids such as luteolin and apigenin glycosides. In vitro studies, using cultured rat hepatocytes, have shown its hepatoprotective functions and in vivo studies have shown the inhibition of cholesterol biosynthesis in human subjects. Several studies have shown the effect on animal models of artichoke extracts, while information on human bioavailability and metabolism of hydroxycinnamates derivatives is still lacking. Results showed a plasma maximum concentration of 6·4 (SD 1.8) ng/ml for chlorogenic acid after 1 h and its disappearance within 2 h (P, 0·05). Peak plasma concentrations of 19·5 (SD6·9) ng/ml for total caffeic acid were reached within 1 h, while ferulic acid plasma concentrations showed a biphasic profile with 6·4 (SD1·5) ng/ml and 8·4 (SD4·6) ng/ml within 1 h and after 8 h respectively. We observed a significant increase of dihydrocaffeic acid and dihydroferulic acid total levels after 8 h (P,0·05). No circulating plasma levels of luteolin and apigenin were present. Our study confirms the bioavailability of metabolites of hydroxycinnamic acids after ingestion of cooked edible Cynara scolymus L. (cultivar Violetto di Provenza).

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Section: Discussionmentioning

confidence: 79%

Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads ofCynara scolymusL. (cultivar Violetto di Provenza) in human subjects: a pilot study

et al. 2007

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“…The first evidence of the capacity of coffee to transfer in vivo its in vitro antioxidant potential was offered by the demonstration that coffee consumption increases the total plasma antioxidant capacity in humans (26). Furthermore, in a previous study by our group (23), 5Ј-caffeoylquinic acid, the most abundant phenolic in coffee, was undetectable in human plasma at any time after coffee consumption, whereas caffeic acid was present in plasma, mainly in bound forms as sulfates or glucuronides (19,23); these findings indicated that an extensive metabolism of coffee phenolics occurs in vivo in humans. Therefore, the compounds responsible for the in vivo effects of coffee consumption likely are the metabolites of coffee phenolic acids, rather than coffee phenolic acids themselves.…”

Section: Discussionmentioning

confidence: 85%

Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans

Natella

Nardini

Belelli

et al. 2007

The American Journal of Clinical Nutrition

125

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Background: Epidemiologic and intervention studies indicate that both diet as a whole and single dietary components are involved in the risk of atherosclerosis. The resistance of LDL to oxidative modification is an ex vivo indicator of risk, which is modulated by dietary components. Coffee contains phenolic compounds with antioxidant activity. These molecules are found in plasma after the consumption of coffee, and it has been shown that, in vitro, they are able to decrease the susceptibility of LDL to oxidation. Objective: The aim of this study was to evaluate the effect of coffee consumption on the redox status of LDL as modulated by the possible incorporation of phenolic acids into LDL. Design: Ten healthy volunteers, after an overnight fast, drank 200 mL filtered coffee. Blood was drawn before and 30 and 60 min after drinking. Changes in LDL redox status were evaluated by the measure of LDL resistance to oxidative modification and the concentration of LDL(Ҁ), a mildly modified, electronegative LDL subfraction. Chlorogenic and phenolic acids concentration in LDL were measured by electrochemical HPLC. Results: The resistance of LDL to oxidative modification increased significantly after coffee drinking, but the LDL(Ҁ) concentration did not increase. The concentration into LDL of conjugated forms of caffeic, p-coumaric, and ferulic acids increased significantly after coffee drinking. Conclusion: Drinking 200 mL (1 cup) coffee induces an increase in the resistance of LDL to oxidative modification, probably as a result of the incorporation of coffee's phenolic acids into LDL. Clin Nutr 2007;86:604 -9. Am J

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“…Until recently, only traces of CA and/or 5-CQA had been identified in both animal and human plasma (Lafay et al, 2006;Wittemer et al, 2005;Olthof, Hollman, Buijsman, Van Amelsvoort, & Katan, 2003;Rice-Evans, Spencer, Schroeter, & Rechner, 2000). However, currently it is known that the absorption of CGA is much higher than previously thought and studies have been shown that some individuals seem to be able to absorb up to 73% of the total of CGA ingested .…”

Section: Metabolism Absorption and Bioavailability Of Hydroxycinnamimentioning

confidence: 99%

Anticancer Properties of Hydroxycinnamic Acids -A Review

Rocha¹,

Monteiro²,

Teodoro

2012

CCO

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Hydroxycinnamic acid compounds are an important source of antioxidants due to their ubiquitous occurrence in the plant kingdom and their characteristic activities. Due to their antioxidant activity, several researchers have attributed a probable role of these compounds in the prevention of various diseases associated with oxidative stress, such as cancer and cardiovascular diseases. Recent evidence suggests that these compounds may also act by other mechanisms in addition to the antioxidant capacity as modulating the activity of some specific enzymes and inhibit cell proliferation. This paper is a comprehensive review of the effects of hydroxycinnamic acids on cancer. The review encompasses the occurrence and bioavailability of these compounds evidences for their effects on cancer and the various mechanisms by which may exert their effects. There are several common mechanisms by which these chemicals exert their effects that could be conducive to additive, synergistic, or antagonistic interactions. These include effects on cellular differentiation, proliferation, and apoptosis; effects on proteins and enzymes that are involved in these processes at a molecular level, and other various effects through altered immune function and chemical metabolism.

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Bioavailability and pharmacokinetics of caffeoylquinic acids and flavonoids after oral administration of Artichoke leaf extracts in humans

Cited by 177 publications

References 31 publications

Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads ofCynara scolymusL. (cultivar Violetto di Provenza) in human subjects: a pilot study

Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads ofCynara scolymusL. (cultivar Violetto di Provenza) in human subjects: a pilot study

Coffee drinking induces incorporation of phenolic acids into LDL and increases the resistance of LDL to ex vivo oxidation in humans

Anticancer Properties of Hydroxycinnamic Acids -A Review

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