Plasma and Urine Responses Are Lower for Acylated vs Nonacylated Anthocyanins from Raw and Cooked Purple Carrots

Abstract

The bioavailability of acylated vs nonacylated anthocyanins and the effect of cooking and dose on the comparative bioavailability were investigated in a clinical feeding study using purple carrots as the anthocyanin source. Treatments were purple carrots as follows: 250 g raw (463 micromol of anthocyanins: 400 micromol acylated, 63 micromol nonacylated), 250 g cooked (357 micromol of anthocyanins: 308.5 micromol acylated, 48.5 micromol nonacylated), and 500 g cooked (714 micromol of anthocyanins: 617 micromol acylated, 97 micromol nonacylated). Four of the five carrot anthocyanins were found intact in plasma by 30 min after carrot consumption and peaked between 1.5 and 2.5 h. Acylation of anthocyanins resulted in an 11-14-fold decrease in anthocyanin recovery in urine and an 8-10-fold decrease in anthocyanin recovery in plasma. Cooking increased the recovery of nonacylated anthocyanins but not acylated anthocyanins. Large dose size significantly reduced recovery of both acylated and nonacylated anthocyanins, suggesting saturation of absorption mechanisms.

Two New Guaiane-Type Sesquiterpene Glycosides from the Fruits of Daucus carota L.

“…Thus, compound 1 was an 8-epimer of 11-O-acetyl-8-epi-torilolone 8-O-b-D-glucopyranoside isolated from the methanolic extract of Torillis japonica D. C. fruit. 20) In addition, the deacetate derivative of the aglycone (1b) obtained using acid hydrolysis of 1, was revealed to be torilolone by comparison of its 13 C-NMR data (Table 1) with those previously reported. 20) This suggestion was supported by the downfield shifts of C-6 (by Ϫ3.8 ppm), C-7 (by Ϫ5.3 ppm) and by the upfield shifts of C-12 (by ϩ3.0 ppm), when compared with those of 8-epi-torilolone.…”

“…A careful analysis of their NMR spectra suggested that two compounds 1 and 2 were closely related guaiane-type sesquiterpenoids. [21][22][23][24] In comparison with 1, the resonance signals of 2 for an acetoxy group and one methine disappeared in the 1 H-and 13 C-NMR spectra, but one more oxygenated quaternary carbon at d C 80.8 (C-1) appeared in the 13 C-NMR spectrum. In addition, the anomeric carbon at d C 98.6 was shifted by Ϫ6.3 ppm than that of 1, suggesting that a b-glucopyranosyl moiety of 2 was attached to the tertiary alcohol group.…”

“…The previous research on chemical constituents of D. carota has carried out the presence of sesquiterpenes, [6][7][8] chromones, 9) flavonoids, 10,11) coumarins 6,12) and anthocyanins. 13,14) As a part of our ongoing investigation on bioactive constituents, [15][16][17][18] we initiated a phytochemical investigation on the fruits of D. carota L., which resulted in the isolation of two new guaiane-type sesquiterpene glycosides, 11-O-acetyl-torilolone 8-O-b-D-glucopyranoside (1) and 1b-hydroxytorilolone 11-O-b-D-glucopyranoside (2). In this paper, we report the isolation and structure elucidation of them.…”

The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids

“…Interestingly, when the amount of ingested cooked carrots was increased from 250 to 500 g, neither C max nor AUC values were affected. Accordingly, the relative urinary recovery of the higher dose was significantly smaller, thus suggesting that anthocyanin absorption capacity was already saturated at the higher dose [59].…”

Two New Guaiane Sesquiterpenes from the Fruits of Daucus carota

“…In modern pharmacological research, it has exhibited a wide range of pharmacological effects, including antibacterial [2], antifungal [3], anthelmintic, hepatoprotective [4], and cytotoxic [5] activities. Previous chemical investigations on the plant of D. carota have demonstrated the occurrence of sesquiterpenes [6], chromones [7], flavonoids [8], coumarins [6a] [9], and anthocyanins [10]. As a part of our continuous investigation on bioactive constituents [11], we initiated a chemical investigation of this plant.…”