Stability and biotransformation of various dietary anthocyanins in vitro

Fleschhut, Jens; Kratzer, Frank; Rechkemmer, Gerhard; Kulling, Sabine E.

doi:10.1007/s00394-005-0557-8

Cited by 375 publications

(277 citation statements)

References 20 publications

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“…Microbiota can degrade anthocyanins to phenolic acids and aldehydes by splitting the C-ring and modifying the remaining A and B-rings (62) . Some of the main metabolites of microbiota degradation are gallic acid, vanillic acid, homovanilic acid, protocatechuic acid (PCA), syringic acid and 4-hydroxybenzoic acid (55,(65)(66)(67)(68) . Despite knowledge of the high rate of anthocyanin degradation by gut microbiota there is still no consensus about the proportion absorbed into the systemic circulation (45,53,55) .…”

Section: Bioavailability Of Anthocyaninsmentioning

confidence: 99%

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

et al. 2016

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The prevalence of type 2 diabetes (T2D) is predicted to reach unprecedented levels in the next few decades. In addition to excess body weight, there may be other overlapping dietary drivers of impaired glucose homeostasis that are associated with an obesogenic diet, such as regular exposure to postprandial spikes in blood glucose arising from diets dominated by highly refined starches and added sugars. Strategies to reduce postprandial hyperglycaemia by optimising the functionality of foods would strengthen efforts to reduce the risk of T2D. Berry bioactives, including anthocyanins, are recognised for their inhibitory effects on carbohydrate digestion and glucose absorption. Regular consumption of berries has been associated with a reduction in the risk of T2D. This review aims to examine the evidence fromin vitro, animal and human studies, showing that berries and berry anthocyanins may act in the gut to modulate postprandial glycaemia. Specifically, berry extracts and anthocyanins inhibit the activities of pancreatic α-amylase and α-glucosidase in the gut lumen, and interact with intestinal sugar transporters, sodium-dependent glucose transporter 1 and GLUT2, to reduce the rate of glucose uptake into the circulation. Growing evidence from randomised controlled trials suggests that berry extracts, purées and nectars acutely inhibit postprandial glycaemia and insulinaemia following oral carbohydrate loads. Evidence to date presents a sound basis for exploring the potential for using berries/berry extracts as an additional stratagem to weight loss, adherence to dietary guidelines and increasing physical exercise, for the prevention of T2D.

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Section: Bioavailability Of Anthocyaninsmentioning

confidence: 99%

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

et al. 2016

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“…Several studies have demonstrated possible beneficial effects of anthocyanins on chronic degenerative diseases, including CVD and cancer (Tsuda et al, 1996;Prior and Cao, 2000;Kay and Holub, 2002;Nakamura et al, 2002;Hou, 2003;Kang et al, 2003;Xu et al, 2004;Rechner and Kroner, 2005;Dalgard et al, 2009). Anthocyanins have low bioavailability (Kay, 2006;Hollands et al, 2008) and are metabolised in humans into methylated derivatives, glucuronides and sulfoconjugates (Wu et al, 2002;Felgines et al, 2003Felgines et al, , 2005Kay et al, 2004Kay et al, , 2005, but phenolic acids are the major stable metabolites of anthocyanins in vivo (Keppler and Humpf, 2005;Fleschhut et al, 2006). Endothelial cell dysfunction is a critical initiating event in the progression of atherosclerosis (Ross, 1999), but the effects of anthocyanins on endothelial function at normal intake levels have not been reported previously.…”

Section: Introductionmentioning

confidence: 99%

A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects

et al. 2011

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Background/Objectives: To study the bioavailability of anthocyanins and the effects of a 20% blackcurrant juice drink on vascular reactivity, plasma antioxidant status and other cardiovascular disease risk markers. Subjects/Methods: The study was a randomised, cross-over, double-blind, placebo-controlled acute meal study. Twenty healthy volunteers (11 females and 9 males) were recruited, and all subjects completed the study. Fasted volunteers consumed a 20% blackcurrant juice drink (250 ml) or a control drink following a low-flavonoid diet for the previous 72 h. Vascular reactivity was assessed at baseline and 120 min after juice consumption by laser Doppler imaging (LDI). Plasma and urine samples were collected periodically over an 8-h period for analysis, with a final urine sample collected at 24 h. The cross-over was performed after a 4-week washout. Results: There were no significant effects of the 20% blackcurrant juice drink on acute measures of vascular reactivity, biomarkers of endothelial function or lipid risk factors. Consumption of the test juice caused increases in plasma vitamin C (P ¼ 0.006), and urinary anthocyanins (Po0.001). Delphinidin-3-rutinoside and cyanidin-3-rutinoside were the main anthocyanins excreted in urine with delphinidin-3-glucoside also detected. The yield of anthocyanins in urine was 0.021±0.003% of the dietary intake of delphinidin glycosides and 0.009±0.002% of the dietary intake of cyanidin glycosides. Conclusions: The juice consumption did not have a significant effect on vascular reactivity. Anthocyanins were present at low concentrations in the urine, and microbial metabolites of flavonoids were detected in plasma after juice consumption.

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“…These reactions could take place due to intestinal microflora (Aura et al, 2005b;Ávila et al, 2009;Fleschhut et al, 2006), under intestinal conditions at pH 7 (Fleschhut et al, 2006), or spontaneously in the presence of intestinal epithelial cells (Hassimotto et al, 2008;Kay et al, 2009). Degradation of anthocyanidin aglycon, achieved spontaneously or by microflora (Ávila et al, 2009;Fleschhut et al, 2006;Forester and Waterhouse, 2008), represents the breakdown of its heterocycle and cleavage of the C-ring to form phenolic acid and aldehyde (Keppler and Humpf, 2005). Spontaneous degradation is a consequence of the neutral pH because anthocyanidin aglycones are observed in chalcone form which is rather unstable and can be easily degraded (Fleschhut et al, 2006;Keppler and Humpf, 2005).…”

Section: Fate Of Anthocyanins In the Gastro-intestinal Tractmentioning

confidence: 99%

“…Later, their degradation was demonstrated by two steps. The first step is deglycosylation of anthocyanins to anthocyanidin aglycon while the second step is degradation of the formed aglycon to phenolic acid and aldehyde (Ávila et al, 2009;Fleschhut et al, 2006). Deglycosylation is the cleavage of the glycosyl moiety from anthocyanins structure to form anthocyanidin aglycons.…”

Section: Fate Of Anthocyanins In the Gastro-intestinal Tractmentioning

confidence: 99%

“…Degradation of anthocyanidin aglycon, achieved spontaneously or by microflora (Ávila et al, 2009;Fleschhut et al, 2006;Forester and Waterhouse, 2008), represents the breakdown of its heterocycle and cleavage of the C-ring to form phenolic acid and aldehyde (Keppler and Humpf, 2005). Spontaneous degradation is a consequence of the neutral pH because anthocyanidin aglycones are observed in chalcone form which is rather unstable and can be easily degraded (Fleschhut et al, 2006;Keppler and Humpf, 2005). Data showed that major degradation products of anthocyanidin aglycons degraded to corresponding phenolic acids (Table 2), as well to some other less present products still unidentified (Ávila et al, 2009;Fleschhut et al, 2006;Forester and Waterhouse, 2008).…”

Section: Fate Of Anthocyanins In the Gastro-intestinal Tractmentioning

confidence: 99%

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