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.
RCT Entities:
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.
Authors: Sarah A Johnson; Negin Navaei; Shirin Pourafshar; Salvador J Jaime; Neda S Akhavan; Stacey Alvarez-Alvarado; Gabriela V Proaño; Nicole S Litwin; Elizabeth A Clark; Elizabeth M Foley; Kelli S George; Marcus L Elam; Mark E Payton; Bahram H Arjmandi; Arturo Figueroa Journal: J Med Food Date: 2020-05-19 Impact factor: 2.786
Authors: Jessica L di Gesso; Jason S Kerr; Qingzhi Zhang; Saki Raheem; Sai Krishna Yalamanchili; David O'Hagan; Colin D Kay; Maria A O'Connell Journal: Mol Nutr Food Res Date: 2015-05-03 Impact factor: 5.914
Authors: María-Teresa García-Conesa; Karen Chambers; Emilie Combet; Paula Pinto; Mar Garcia-Aloy; Cristina Andrés-Lacueva; Sonia de Pascual-Teresa; Pedro Mena; Alekxandra Konic Ristic; Wendy J Hollands; Paul A Kroon; Ana Rodríguez-Mateos; Geoffrey Istas; Christos A Kontogiorgis; Dilip K Rai; Eileen R Gibney; Christine Morand; Juan Carlos Espín; Antonio González-Sarrías Journal: Int J Mol Sci Date: 2018-02-28 Impact factor: 5.923
Authors: Emily F Warner; Qingzhi Zhang; K Saki Raheem; David O'Hagan; Maria A O'Connell; Colin D Kay Journal: J Nutr Date: 2016-02-03 Impact factor: 4.798
Authors: Emily F Warner; Michael J Smith; Qingzhi Zhang; K Saki Raheem; David O'Hagan; Maria A O'Connell; Colin D Kay Journal: Mol Nutr Food Res Date: 2017-06-09 Impact factor: 6.575