title: The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats.
abstract: METHODS
  We assessed the effects of milk proteins and fats, alone and in combination, on the absorption of phenolic acids and the change in plasma antioxidant capacity after jujube juice intake in humans.
  
  
  RESULTS
  Twenty volunteers received the following four treatments each in a 4 × 4 Latin square design with a minimum 1 week interval: 200 mL of jujube juice plus 200 mL of (1) water; (2) whole milk; (3) skimmed milk; or (4) milk fat. The results showed that skimmed milk extended the time to reach maximum increase of plasma phenolic acids concentrations and plasma antioxidant capacity. However, neither the skimmed milk nor the milk fat had a significant effect on the absorption of phenolic acids. In contrast, whole milk significantly reduced the absorption of phenolic acids and the increase in plasma antioxidant capacity (p < 0.05). In vitro results suggested the formation of complexes during digestion that involved milk proteins, milk fats, and phenolic acids, which were responsible for the inhibitory effect of whole milk.
  
  
  CONCLUSIONS
  Milk proteins and fats together, but not alone, are responsible for the inhibitory effect of milk on the absorption of phenolic acids and the change in plasma antioxidant capacity.
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.forename: Lu
authors.initials: L
authors.lastname: Jiang
authors.forename: Huiyuan
authors.initials: H
authors.lastname: Guo
authors.forename: Jing
authors.initials: J
authors.lastname: Sun
authors.forename: Xianting
authors.initials: X
authors.lastname: Liu
authors.forename: Ruihai
authors.initials: R
authors.lastname: Liu
authors.forename: Qingbo
authors.initials: Q
authors.lastname: Ding
authors.forename: Fazheng
authors.initials: F
authors.lastname: Ren
mesh_terms: D000328:Adult; D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D001628:Beverages; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage / Q000378:metabolism*; D004063:Digestion / Q000187:drug effects; D005227:Fatty Acids / Q000378:metabolism*; D005260:Female; D005638:Fruit / Q000737:chemistry; D006801:Humans; D062385:Hydroxybenzoates / Q000097:blood / Q000493:pharmacokinetics* / Q000652:urine; D007408:Intestinal Absorption; D007774:Lactation / Q000187:drug effects; D008297:Male; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000008:administration & dosage / Q000378:metabolism*; D055815:Young Adult; D031957:Ziziphus / Q000737:chemistry
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D005227:Fatty Acids; D062385:Hydroxybenzoates; D008894:Milk Proteins; C017616:phenolic acid
keywords: Absorption; Antioxidant capacity; Jujube juice; Milk; Phenolic acids