The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
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.
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Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects
Mazza, G., Kay, C. D., Cottrell, T., & Holub, B. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020690l · Cited by 484
Youdim, K. A., McDonald, J., Kalt, W., & Joseph, J. A. (2002) · The Journal of Nutritional Biochemistry · doi:10.1016/s0955-2863(01)00221-2 · Cited by 319
Cited by
Prior, R. L., & Wu, X. (2006) · Free Radical Research · doi:10.1080/10715760600758522 · Cited by 585
Chemistry, Pharmacology and Health Benefits of Anthocyanins
Smeriglio, A., Barreca, D., Bellocco, E., & Trombetta, D. (2016) · Phytotherapy Research · doi:10.1002/ptr.5642 · Cited by 447
Unraveling Anthocyanin Bioavailability for Human Health
Lila, M. A., Burton-Freeman, B., Grace, M., & Kalt, W. (2016) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-041715-033346 · Cited by 309
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Arfaoui, L. (2021) · Molecules · doi:10.3390/molecules26102959 · Cited by 282
Iorizzo, M., Curaba, J., Pottorff, M., Ferruzzi, M. G., Simon, P., & Cavagnaro, P. F. (2020) · Genes · doi:10.3390/genes11080906 · Cited by 67
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Metadata
- Authors
- Kurilich, A. C., Clevidence, B. A., Britz, S. J., Simon, P. W., & Novotny, J. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-07-07
- Volume
- 53
- Issue
- 16
- Pages
- 6537-6542
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1972768097
- Cited by
- 173
- References
- 2
- FWCI
- 2.97
- Type
- journal article
- Language
- en
- Open access
- closed
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- Kurilich, A. C., Clevidence, B. A., Britz, S. J., Simon, P. W., & Novotny, J. A. (2005). Plasma and Urine Responses Are Lower for Acylated vs Nonacylated Anthocyanins from Raw and Cooked Purple Carrots. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf050570o
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