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Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols

Rodriguez-Mateos, Ana, Pino-García, Raquel Del, George, Trevor W., Vidal-Diez, Alberto, Heiss, Christian and Spencer, Jeremy P. E. (2014) Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols MOLECULAR NUTRITION & FOOD RESEARCH, 58 (10). pp. 1952-1961.

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Abstract

Scope

Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols.

Methods and results

In a randomized, controlled crossover trial, ten healthy volunteers consumed (a) blueberry‐containing baked products, (b) an unprocessed blueberry drink containing the same amount of freeze‐dried blueberry powder as used in the baked products, and (c) matched control baked products. Endothelial function was measured as flow‐mediated dilation (FMD) and plasma samples taken at baseline and at 1, 2, 4, and 6 h postconsumption. Although processing did not significantly change the total (poly)phenolic amount, the processed products contained significantly less anthocyanins (−42%), more chlorogenic acid (23%), no flavanol nonamers or decamers, and significantly more flavanol dimers and trimers (36% and 28%, respectively). FMD increased after 1, 2, and 6 h consumption of the baked products to a similar degree as the unprocessed blueberries, despite significant differences in the levels of individual plasma metabolites. No changes were observed after the consumption of the control product.

Conclusion

Careful processing can preserve important biological activities of blueberries despite changing the blueberry (poly)phenol composition and plasma metabolite profile.

Item Type: Article
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine > Department of Clinical and Experimental Medicine
Faculty of Health and Medical Sciences > School of Biosciences and Medicine
Faculty of Health and Medical Sciences
Authors :
NameEmailORCID
Rodriguez-Mateos, Ana
Pino-García, Raquel Del
George, Trevor W.
Vidal-Diez, Alberto
Heiss, Christianc.heiss@surrey.ac.uk
Spencer, Jeremy P. E.
Date : 2 October 2014
DOI : 10.1002/mnfr.201400231
Copyright Disclaimer : © 2014 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
Uncontrolled Keywords : Blueberry; Endothelial function; (Poly)phenols; Processing; Vascular function
Depositing User : Diane Maxfield
Date Deposited : 20 Aug 2018 09:09
Last Modified : 20 Aug 2018 09:09
URI: http://epubs.surrey.ac.uk/id/eprint/849041

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