Absorption and metabolism of proanthocyanidins
Proanthocyanidins are found in fruits, tree nuts, cereals, legumes, wine, and chocolate. They affect nutritional value, appearance, taste, and texture of these foods and promote better health by preventing cardiovascular diseases, cancers, urinary tract infections, and other aging-related metabolic...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2014-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464613001886 |
| _version_ | 1818647965623910400 |
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| author | Keqin Ou Liwei Gu |
| author_facet | Keqin Ou Liwei Gu |
| author_sort | Keqin Ou |
| collection | DOAJ |
| description | Proanthocyanidins are found in fruits, tree nuts, cereals, legumes, wine, and chocolate. They affect nutritional value, appearance, taste, and texture of these foods and promote better health by preventing cardiovascular diseases, cancers, urinary tract infections, and other aging-related metabolic complications. The bioavailability of proanthocyanidins is largely influenced by their degree of polymerization. The absorption rate of proanthocyanidin dimers is 5–10% of that of (−)-epicatechin. Trimers and tetramers had lower absorption rates than dimers. Absorbed intact dimers, trimers, and tetramers undergo limited phase II metabolism in the intestine and liver in rats compared with (−)-epicatechin. Proanthocyanidins with a degree of polymerization over 4 (DP > 4) are not absorbable because of their large molecular size and gut barrier. Depolymerization of proanthocyanidins in the gastrointestinal tract was negligible. The majority of proanthocyanidins reaches the colon intact and is degraded into phenylvalerolactones and phenolic acids by colon microbiota. These microbial metabolites may contribute to the health promoting properties of proanthocyanidins in vivo. Future research of proanthocyanidin bioavailability will likely focus on identification of new microbial metabolites and investigation of how proanthocyanidins influence human health by affecting the composition of human gut microbiota. |
| first_indexed | 2024-12-17T01:10:55Z |
| format | Article |
| id | doaj.art-7f8bbd2c688f4a7a9d480b2bf4741a2e |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T01:10:55Z |
| publishDate | 2014-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-7f8bbd2c688f4a7a9d480b2bf4741a2e2022-12-21T22:09:08ZengElsevierJournal of Functional Foods1756-46462014-03-0174353Absorption and metabolism of proanthocyanidinsKeqin Ou0Liwei Gu1Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USACorresponding author. Tel.: +1 352 392 1991x210; fax: +1 352 392 9467.; Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, USAProanthocyanidins are found in fruits, tree nuts, cereals, legumes, wine, and chocolate. They affect nutritional value, appearance, taste, and texture of these foods and promote better health by preventing cardiovascular diseases, cancers, urinary tract infections, and other aging-related metabolic complications. The bioavailability of proanthocyanidins is largely influenced by their degree of polymerization. The absorption rate of proanthocyanidin dimers is 5–10% of that of (−)-epicatechin. Trimers and tetramers had lower absorption rates than dimers. Absorbed intact dimers, trimers, and tetramers undergo limited phase II metabolism in the intestine and liver in rats compared with (−)-epicatechin. Proanthocyanidins with a degree of polymerization over 4 (DP > 4) are not absorbable because of their large molecular size and gut barrier. Depolymerization of proanthocyanidins in the gastrointestinal tract was negligible. The majority of proanthocyanidins reaches the colon intact and is degraded into phenylvalerolactones and phenolic acids by colon microbiota. These microbial metabolites may contribute to the health promoting properties of proanthocyanidins in vivo. Future research of proanthocyanidin bioavailability will likely focus on identification of new microbial metabolites and investigation of how proanthocyanidins influence human health by affecting the composition of human gut microbiota.http://www.sciencedirect.com/science/article/pii/S1756464613001886ProanthocyanidinsAbsorptionMicrobial metabolism |
| spellingShingle | Keqin Ou Liwei Gu Absorption and metabolism of proanthocyanidins Journal of Functional Foods Proanthocyanidins Absorption Microbial metabolism |
| title | Absorption and metabolism of proanthocyanidins |
| title_full | Absorption and metabolism of proanthocyanidins |
| title_fullStr | Absorption and metabolism of proanthocyanidins |
| title_full_unstemmed | Absorption and metabolism of proanthocyanidins |
| title_short | Absorption and metabolism of proanthocyanidins |
| title_sort | absorption and metabolism of proanthocyanidins |
| topic | Proanthocyanidins Absorption Microbial metabolism |
| url | http://www.sciencedirect.com/science/article/pii/S1756464613001886 |
| work_keys_str_mv | AT keqinou absorptionandmetabolismofproanthocyanidins AT liweigu absorptionandmetabolismofproanthocyanidins |