Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.
This work aimed at investigating absorption, metabolism, and bioavailability of phenolic compounds after consumption of wholegrain bread or bread enriched with an aleurone fraction.



Two commercially available breads were consumed by 15 participants on three occasions and matched for either the amount of ferulic acid in the bread or the amount of bread consumed. Urine was collected for 48 h from all the volunteers for phenolic metabolite quantification. Blood samples were collected for 24 h following bread consumption in five participants. A total of 12 and 4 phenolic metabolites were quantified in urine and plasma samples, respectively. Metabolites were sulfate and glucuronic acid conjugates of phenolic acids, and high concentrations of ferulic acid-4'-O-sulfate, dihydroferulic acid-4'-O-sulfate, and dihydroferulic acid-O-glucuronide were observed. The bioavailability of ferulic acid was significantly higher from the aleurone-enriched bread when all ferulic acid metabolites were accounted for.



The study shows that low amounts of aleurone-enriched bread resulted in equivalent plasma levels of ferulic acid as wholegrain bread. This could suggest that, if the absorbed phenolic metabolites after wholegrain product intake exert health benefits, equal levels could be reached through the consumption of lower doses of refined products enriched in aleurone fraction.
The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy.|LS9 Bioactives and Health, Interlab Group, Department of Food Science, University of Parma, Parma, Italy.
Letizia
L
Bresciani
The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy.
Francesca
F
Scazzina
Department of Clinical and Experimental Medicine, University of Parma, Parma, Italy.|Department of Nutritional Rehabilitation, Ponte San Pietro (Bergamo), Gruppo San Donato (GSD), Policlinico San Pietro, Italy.
Roberto
R
Leonardi
Department of Clinical and Experimental Medicine, University of Parma, Parma, Italy.
Elisabetta
E
Dall'Aglio
The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge.|Medical Research Council (MRC) Human Nutrition Research (HNR), Cambridge.
Michael
M
Newell
The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy.|LS9 Bioactives and Health, Interlab Group, Department of Food Science, University of Parma, Parma, Italy.
Margherita
M
Dall'Asta
Barilla G. e R. F.lli, Via Mantova, 166, IT-43122 Parma, Italy.
Camilla
C
Melegari
The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge.|Medical Research Council (MRC) Human Nutrition Research (HNR), Cambridge.
Sumantra
S
Ray
The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy.
Furio
F
Brighenti
The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy.|LS9 Bioactives and Health, Interlab Group, Department of Food Science, University of Parma, Parma, Italy.|The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge.
Daniele
D
Del Rio
D001682:Biological Availability; D001939:Bread; D003373:Coumaric Acids / Q000378:metabolism; D005260:Female; D006801:Humans; D062385:Hydroxybenzoates / Q000378:metabolism*; D008297:Male; D010636:Phenols / Q000378:metabolism*; D010940:Plant Proteins / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*; D000067348:Whole Grains
D003373:Coumaric Acids; D062385:Hydroxybenzoates; D010636:Phenols; D010940:Plant Proteins; C000624173:aleurone; C004999:ferulic acid; C017616:phenolic acid; C520807:dihydroferulic acid
Aleurone; Phenolic bioavailability; Wholegrain