Dose-Dependent Increase in Unconjugated Cinnamic Acid Concentration in Plasma Following Acute Consumption of Polyphenol Rich Curry in the Polyspice Study

Abstract

Spices that are rich in polyphenols are metabolized to a convergent group of phenolic/aromatic acids. We conducted a dose-exposure nutrikinetic study to investigate associations between mixed spices intake and plasma concentrations of selected, unconjugated phenolic/aromatic acids. In a randomized crossover study, 17 Chinese males consumed a curry meal containing 0 g, 6 g, and 12 g of mixed spices. Postprandial blood was drawn up to 7 h at regular intervals and plasma phenolic/aromatic acids were quantified via liquid chromatography tandem mass spectrometry (LC-MS/MS). Cinnamic acid (CNA, p < 0.0001) and phenylacetic acid (PAA, p < 0.0005) concentrations were significantly increased with mixed spices consumption, although none of the other measured phenolic/aromatic acids differ significantly between treatments. CNA displayed a high dose-exposure association (R2 > 0.8, p < 0.0001). The adjusted mean area under the plasma concentration-time curve until 7 h (AUC0–7 h) for CNA during the 3 increasing doses were 8.4 ± 3.4, 376.1 ± 104.7 and 875.7 ± 291.9 nM.h respectively. Plasma CNA concentration may be used as a biomarker of spice intake.

Biologically Active Compounds of Plants: Structure-Related Antioxidant, Microbiological and Cytotoxic Activity of Selected Carboxylic Acids

“…Ultimately, they undergo metabolism in the liver to conjugate forms—sulphates or glucuronides. Non-absorbed glycosides pass into the colon, where they are metabolized by the intestinal microbiome (e.g., flavonoids combined with rhamnose are hydrolysed by α-rhamnosidases produced by Bifidobacterium dentium [ 204 , 205 ]). Hence the final effect caused by phenolic acids in the body will depend on the content of phenolic compounds in food, their chemical form and the composition of the intestinal microflora.…”

Structural Characterization of Lignin-Carbohydrate Complexes (LCCs) and Their Biotransformation by Intestinal Microbiota In Vitro

“…Cinnamic acid ( 13 ) accumulated after 24 h fermentation of GK and AW LCCs (Figure a,c). Ferulic acid attached to lignin polyphenols with xylan also have many biological activities, such as antioxidant and anti-inflammatory properties. , It is thought that dietary polyphenols can be converted into more active phenolic acid compounds by gut bacteria. , Hydroxybenzoic acid ( 10 ) and its derivatives ( 8 , 9 , and 14 ) were observed (Figure ). These compounds have well-known physiological activities in humans .…”

Reductions in Postprandial Plasma Allantoin Concentrations With Increasing Doses of Polyphenol Rich Curry Intake – A Randomized Crossover Trial

“…Hence, we did not observe any noticeable effects on postprandial F2-isoprostanes or on changes in vascular function with or without curry intake. While some of the polyphenols in spices, including the well-studied curcumin is poorly bioavailable, although we have recently shown that some of the secondary metabolites of polyphenols, such as cinnamic acid, with high antioxidant activity in vitro , did increase in plasma with increasing doses of curry intake (Haldar et al, 2018). Furthermore, given the large inter- and intra-individual variability in the responses in these measurements, there is a possibility that our study was not adequately powered to detect subtle differences as shown in detail in Supplementary Table 2, which included the effect sizes and the raw mean differences, along with the p -values to enable the readers to make an informed judgment.…”