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.
Original language | English |
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Pages (from-to) | 1952-1961 |
Journal | Molecular Nutrition & Food Research |
Volume | 58 |
Issue number | 10 |
Early online date | 22 Aug 2014 |
DOIs | |
Publication status | Published - 1 Oct 2014 |
Keywords
- Blueberry
- Endothelial function
- (Poly)phenols
- Processing
- Vascular function