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Mol Nutr Food Res. 2014 Oct;58(10):1952-61. doi: 10.1002/mnfr.201400231. Epub 2014 Aug 22.

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

Author information

1
School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK; Division of Cardiology, Pulmonology and Vascular Medicine, University of Düsseldorf, Düsseldorf, Germany.

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.

KEYWORDS:

(Poly)phenols; Blueberry; Endothelial function; Processing; Vascular function

PMID:
25044909
DOI:
10.1002/mnfr.201400231
[Indexed for MEDLINE]

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