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A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes

Author:
Iglesias-Carres, Lisard, Mas-Capdevila, Anna, Bravo, Francisca Isabel, Aragonès, Gerard, Arola-Arnal, Anna, Muguerza, Begoña
Source:
Food chemistry 2019 v.299 pp. 125092
ISSN:
0308-8146
Subject:
anthocyanidins, bioactive properties, bioavailability, blood serum, comparative study, dietary fiber, flavanols, fruit growing, fruits, gallic acid, grapes, health promotion, laboratory animals, metabolism, metabolites, organic production, proanthocyanidins, rats
Abstract:
The health-promoting functions of fruit phenolic compounds are mainly attributed to their metabolites. The organic cultivation of fruits is becoming increasingly popular. Thus, this study evaluates whether the differences in red Grenache grapes derived from organic culture conditions influence the bioavailability and metabolism of phenolic compounds in rats. Organic and nonorganic (conventional) red Grenache grapes (OG and CG, respectively) were characterized and administered to Wistar rats (65 mg gallic acid equivalents/kg bw). Serum was recollected at different time points, and the phenolic metabolites were quantified by HPLC-ESI-MS/MS. The results showed that organic cultivation increased the oligomeric proanthocyanidin and anthocyanidin contents and decreased the content of free flavanols and dietary fiber. The serum profile of OG-administered rats showed higher metabolite concentrations at 2 h and reduced metabolite concentration at 24 h compared with the CG-administered rats. Thus, this particular serum kinetic behavior might influence the bioactivity of their phenolic compounds.
Agid:
6485099