Selective bio-availability of phenolic acids from Scottish strawberries

Wendy R Russell, Lorraine Scobbie, Aurelie Labat, Garry G Duthie

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

Scottish strawberries were found to be a rich source of phenolic acids, namely benzoic (1287.95 +/- 279.98 mg/kg) and cinnamic (1159.40 +/- 233.96 mg/kg) acids, both free and attached to other plant components. Studies suggest a chemopreventative role for such compounds in several major clinical conditions, but the anticipated benefits are likely to be affected by their bio-availability and metabolic fate. In this pilot study, strawberries (750 g) was consumed by four healthy human volunteers (32 +/- 6 years). Only the benzoic acids were detected in the plasma. Of these, the major free ( gentisic, protocatechuic and p-hydroxybenzoic acid) and conjugated (syringic acid) benzoic acids were 26-27% recovered in the urine within 5 h. Cinnamic acids were completely undetected in plasma and only trace amounts were found in the urine. Since, the cinnamic acids escaped absorption early in the gastrointestinal tract, their release and/or metabolism is dependant on the host colonic microbiota. Results indicate that there is a high degree of selective absorption of strawberry phenolic acids into the systemic circulation. If selective absorption of phenolic acids is observed with consumption of other plant-based foods, this is likely to have implications for the bioactive role of these compounds in chronic disease prevention.

Original languageEnglish
Pages (from-to)S85-S91
Number of pages7
JournalMolecular Nutrition & Food Research
Volume53
Issue numberSupplement 1
Early online date9 Feb 2009
DOIs
Publication statusPublished - May 2009

Keywords

  • cardiovascular disease
  • colon cancer
  • inflammation
  • nutrition
  • phytochemicals
  • ferulic acid
  • antioxidant
  • dietary
  • identification
  • inhibition
  • metabolism
  • flavonoids
  • intestine
  • transport
  • fruits

Cite this

Selective bio-availability of phenolic acids from Scottish strawberries. / Russell, Wendy R; Scobbie, Lorraine; Labat, Aurelie; Duthie, Garry G.

In: Molecular Nutrition & Food Research, Vol. 53, No. Supplement 1, 05.2009, p. S85-S91.

Research output: Contribution to journalArticle

Russell, Wendy R ; Scobbie, Lorraine ; Labat, Aurelie ; Duthie, Garry G. / Selective bio-availability of phenolic acids from Scottish strawberries. In: Molecular Nutrition & Food Research. 2009 ; Vol. 53, No. Supplement 1. pp. S85-S91.
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