The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats

Abstract

Milk proteins and fats together, but not alone, are responsible for the inhibitory effect of milk on the absorption of phenolic acids and the change in plasma antioxidant capacity.

The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages

“…The varying protein and fat contents within the commercial milk products (Table 1) did not impact the bioaccessibility of phenols, flavonoids or anthocyanins, and no significant difference (P > 0.05) was observed in TPC, TFC and TAC between the milk samples (Figure 5a-c). The combination of fat and protein in WM has been shown to reduce the phenolic bioavailability from a blend of jujube juice and milk (Zhang et al 2012(Zhang et al , 2013. This supports the findings of the current study, which showed a significant decrease (P ≤ 0.05) in phenolic bioaccessibility in milk in comparison with water.…”

Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences

“…In our recent study, after excluding the effects of other macronutrients, it was found that milk proteins led to significant changes in the plasma kinetics profile of polyphenols but did not affect the overall absorption of polyphenols in rats ( 9 ) . Similarly, it was also found that milk proteins extended the time needed to reach a maximal plasma polyphenol concentration in human subjects ( 10 ) . Casein, which is a major component of milk protein, can form curds in the stomach that delay casein's absorption compared with other proteins ( 165 ) .…”

“…Recently, a novel effect of fat on the bioavailability and antioxidant activity of polyphenols was found. At a relatively low content (3·8 % (w/v) in milk), milk fat alone did not interact with polyphenols and did not have an effect on the bioavailability and antioxidant activity of polyphenols in rats and human subjects ( 9 , 10 ) . Similarly, milk proteins did not affect the absorption and antioxidant activity of polyphenols.…”

“…Along with an increase in the absorption of cocoa flavanols, a Table 2. In vivo studies assessing the effects of food macronutrients on the bioavailability and bioactivity of polyphenols (194) Olive oil Human subjects (n 5) 292 mg polyphenols with 5 % (w/w) olive oil in diet (196) Milk fats Human subjects (n 6) 180 mg anthocyanins with a high-fat meal Delay the absorption Murkovic et al (2000) (197) (10) " , Increase.…”

“…Recently, we showed that milk protein–polyphenol complexes lead to significant changes in the plasma kinetics profile but do not affect the absorption and bioactivity of polyphenols both in rats and in human subjects ( 9 , 10 ) . It was also found that milk fats can participate in the interactions between proteins and polyphenols during digestion, resulting in remarkable aggregation and thus significantly inhibiting the bioavailability of polyphenols ( 9 , 10 ) . The results suggested that not only a nutrient alone but also certain synergisms between food macronutrients can significantly affect the bioavailability and biological activity of polyphenols.…”