Daniela Moura de Oliveira1, Geni Rodrigues Sampaio1, Carolina Bonin Pinto1, Rodrigo Ramos Catharino2, Deborah H Markowicz Bastos3. 1. Nutrition Department, School of Public Health, University of São Paulo, Av Dr Arnaldo 715, São Paulo, SP, CEP 01246-904, Brazil. 2. INNOVARE Biomarkers Laboratory, School of Medical Sciences, University of Campinas, Rua: Tessália Vieira de Camargo, 126, Cidade Universitária "Zeferino Vaz", Campinas, SP, CEP 13083-887, Brazil. 3. Nutrition Department, School of Public Health, University of São Paulo, Av Dr Arnaldo 715, São Paulo, SP, CEP 01246-904, Brazil. dmbastos@usp.br.
Abstract
PURPOSE: Yerba maté is widely consumed in South America as different beverages, such as maté tea (roasted leaves) and chimarrão (green dried leaves), and linked to health benefits, mainly attributed to chlorogenic acids (CGAs). Health effects of CGAs depend on their bioavailability, but such data are scarce. The aim of this study was to investigate the distribution of CGAs and metabolites in tissues, hepatic and plasmatic kinetic profile and urinary excretion after ingestion of maté tea or 5-caffeoylquinic acid (5-CQA). METHODS: Wistar rats ingested maté tea (MT) or 5-CQA (ST) and were killed after 1.5 h for tissue distribution analysis (pilot study) or at 0.5, 1, 2, 4 and 8 h for liver and plasma kinetics (main experiment). Urine was collected in metabolic cages. Biological samples were analyzed by UPLC-DAD-MS with and without incubation with β-glucuronidase and sulfatase. RESULTS: CGAs and metabolites were detected in all tissues. Caffeic acid was the main compound in plasma up to 2 h after ingestion of maté tea, while 5-CQA predominated in ST group. Concentration of microbial metabolites increased 4 h after gavage and reached higher amounts in MT plasma and liver, when compared to ST group. Approximately 4.0 % of compounds ingested by MT and 3.3 % by ST were recovered in urine up to 8 h after the gavage. CONCLUSION: The study confirms that not only absorption, but also metabolization of CGAs begins in stomach. There were differences in compounds formed from maté tea or isolated 5-CQA, showing that CGAs profile in food may influence qualitatively and quantitatively the metabolites formed in the body.
PURPOSE: Yerba maté is widely consumed in South America as different beverages, such as maté tea (roasted leaves) and chimarrão (green dried leaves), and linked to health benefits, mainly attributed to chlorogenic acids (CGAs). Health effects of CGAs depend on their bioavailability, but such data are scarce. The aim of this study was to investigate the distribution of CGAs and metabolites in tissues, hepatic and plasmatic kinetic profile and urinary excretion after ingestion of maté tea or 5-caffeoylquinic acid (5-CQA). METHODS:Wistar rats ingested maté tea (MT) or 5-CQA (ST) and were killed after 1.5 h for tissue distribution analysis (pilot study) or at 0.5, 1, 2, 4 and 8 h for liver and plasma kinetics (main experiment). Urine was collected in metabolic cages. Biological samples were analyzed by UPLC-DAD-MS with and without incubation with β-glucuronidase and sulfatase. RESULTS:CGAs and metabolites were detected in all tissues. Caffeic acid was the main compound in plasma up to 2 h after ingestion of maté tea, while 5-CQA predominated in ST group. Concentration of microbial metabolites increased 4 h after gavage and reached higher amounts in MT plasma and liver, when compared to ST group. Approximately 4.0 % of compounds ingested by MT and 3.3 % by ST were recovered in urine up to 8 h after the gavage. CONCLUSION: The study confirms that not only absorption, but also metabolization of CGAs begins in stomach. There were differences in compounds formed from maté tea or isolated 5-CQA, showing that CGAs profile in food may influence qualitatively and quantitatively the metabolites formed in the body.
Authors: Margreet R Olthof; Peter C H Hollman; Michel N C P Buijsman; Johan M M van Amelsvoort; Martijn B Katan Journal: J Nutr Date: 2003-06 Impact factor: 4.798
Authors: Andreas R Rechner; Martin A Smith; Gunter Kuhnle; Glenn R Gibson; Edward S Debnam; S Kaila S Srai; Kevin P Moore; Catherine A Rice-Evans Journal: Free Radic Biol Med Date: 2004-01-15 Impact factor: 7.376
Authors: Sandra M Kern; Richard N Bennett; Paul W Needs; Fred A Mellon; Paul A Kroon; Maria-Teresa Garcia-Conesa Journal: J Agric Food Chem Date: 2003-12-31 Impact factor: 5.279