title: Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols.
abstract: Human bioavailability of cocoa flavanols and phenolic acids from a cocoa-nut cream (CC) and from CC enriched with a 1·5 % (w/w) cocoa polyphenol extract in free form (FPC) or encapsulated with a gastric-resistant high-amylose maize starch (EPC), was studied. In a randomised cross-over protocol, with 1-week wash-out in between, twelve healthy volunteers had three portions/d of each cream, providing approximately 190 μmol/d of total flavanols and 12 μmol/d of total phenolic acids with CC and 385 and 28 μmol/d with both FPC and EPC, respectively. Blood, urine and faecal samples were analysed by HPLC/MS/MS. Serum (epi)catechin was absent at baseline and after CC consumption, while 22·1 (SEM 2·62) and 1·59 (SEM 0·22) nmol (P <0·05) were found after FPC and EPC, respectively. The EPC increased faecal excretion of total flavanols compared to FPC (151·0 (SEM 54·6) v. 28·0 (SEM 14·0) nmol; P <0·05). Within 6 h after consumption, serum phenolic acid content was 50-fold higher than (epi)catechin; no difference between CC and FPC was observed, but a significant reduction after EPC (1954 (SEM 236·3) and 1459 (SEM 137·6) v. 726·8 (SEM 73·4) nmol, P <0·05) was recorded. Short-term phenolic acid urinary excretions were significantly higher after FPC than CC and EPC, the values being 11·4 (SEM 5·1) v. 3·1 (SEM 1·7) and 0·9 (SEM 0·5) μmol, respectively. Faecal phenolic acids were approximately 60-fold reduced after FPC (8·1 (SEM 0·13) nmol) and EPC (14·7 (SEM 2·7) nmol) consumption compared to CC (641·4 (SEM 99·1) nmol) consumption. The data demonstrated that: (i) (epi)catechin was absorbed from CC; (ii) cocoa polyphenols' consumption increased circulating phenolic acids; and (iii) encapsulated ingredient increased flavanol delivering into the gut. Further studies should evaluate whether encapsulated cocoa polyphenols may be a functional prebiotic ingredient.
authors.affiliation: Department of Food Science, University of Naples, via Università 100, Parco Gussone Ed. 84, Portici 80055, NA, Italy. paola.vitaglione@unina.it
authors.forename: Paola
authors.initials: P
authors.lastname: Vitaglione
authors.forename: Roberta
authors.initials: R
authors.lastname: Barone Lumaga
authors.forename: Rosalia
authors.initials: R
authors.lastname: Ferracane
authors.forename: Sereno
authors.initials: S
authors.lastname: Sellitto
authors.forename: José Ramón
authors.initials: JR
authors.lastname: Morelló
authors.forename: Jordi
authors.initials: J
authors.lastname: Reguant Miranda
authors.forename: Eyal
authors.initials: E
authors.lastname: Shimoni
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D000328:Adult; D001682:Biological Availability; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000097:blood; D018592:Cross-Over Studies; D004339:Drug Compounding; D005243:Feces / Q000737:chemistry; D005260:Female; D005419:Flavonoids / Q000493:pharmacokinetics*; D006801:Humans; D007408:Intestinal Absorption; D008297:Male; D009754:Nuts / Q000737:chemistry*; D010636:Phenols / Q000493:pharmacokinetics* / Q000652:urine; D010936:Plant Extracts / Q000493:pharmacokinetics*; D059808:Polyphenols / Q000494:pharmacology*; D016037:Single-Blind Method; D055815:Young Adult
chemical_list: D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D002392:Catechin