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

Ana Rodriguez-Mateos, Raquel Del Pino-García, Trevor George, Alberto Vidal-Diez, Christian Heiss, Jeremy Spencer

Research output: Contribution to journalArticlepeer-review

62 Citations (Scopus)

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 languageEnglish
Pages (from-to)1952-1961
JournalMolecular Nutrition & Food Research
Volume58
Issue number10
Early online date22 Aug 2014
DOIs
Publication statusPublished - 1 Oct 2014

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