Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial.
This study was designed to evaluate the influence of ethanol on the bioavailability of blackberry anthocyanins.



A total of 18 participants were recruited to consume 250 mL of a blackberry puree (650 mg of anthocyanins) without (BBP) or with 12% ethanol (BBP 12%). Venous blood was collected from participants at baseline and at 15, 30, 60, and 120 min after puree ingestion. Urine samples were collected at baseline and at 120 min. Plasma and urine concentration of anthocyanins and anthocyanin conjugates were quantified by HPLC-DAD. Methyl-cyanidin-glucuronide (Me-Cy-Glucr) and 3'-methyl-cyanidin-3-glucoside (3'-Me-Cy3glc) were the main anthocyanin conjugates detected in all plasma and urine samples. Urinary concentration of these anthocyanin conjugates were positively correlated with their plasma concentration. Ethanol increased plasma Cmaxof Me-Cy-Glucr and 3'-Me-Cy3glc. Participants were then stratified according to their body mass index (BMI) and body fat mass. After BBP consumption, plasma Cmaxof Me-Cy-Glucr and 3'-Me-Cy3glc tended to be decreased in overweight/obese participants, in comparison to normal weight participants. The increase on plasma Cmaxof Me-Cy-Glucr and 3'-Me-Cy3glc induced by ethanol was more pronounced in the group of overweight/obese participants.



Ethanol seems to enhance Cy3glc metabolism that appears to be compromised in overweight and obese individuals.
Department of Biochemistry, Faculty of Medicine, University of Porto, Porto, Portugal.|CINTESIS, Center for Research in Health Technologies and Information Systems, Porto, Portugal.
Cláudia
C
Marques
REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal.
Iva
I
Fernandes
Department of Biochemistry, Faculty of Medicine, University of Porto, Porto, Portugal.
Sónia
S
Norberto
Department of Biochemistry, Faculty of Medicine, University of Porto, Porto, Portugal.
Carla
C
Sá
Department of Biochemistry, Faculty of Medicine, University of Porto, Porto, Portugal.
Diana
D
Teixeira
REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal.
Victor
V
de Freitas
REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal.
Nuno
N
Mateus
CINTESIS, Center for Research in Health Technologies and Information Systems, Porto, Portugal.|Nutrição e Metabolismo, NOVA Medical School | Faculdade de Ciências Médicas, Universidade NOVA de Lisboa, Lisbon, Portugal.
Conceição
C
Calhau
Department of Biochemistry, Faculty of Medicine, University of Porto, Porto, Portugal.|CINTESIS, Center for Research in Health Technologies and Information Systems, Porto, Portugal.|REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal.|Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal.
Ana
A
Faria
D000872:Anthocyanins / Q000032:analysis / Q000493:pharmacokinetics*; D000975:Antioxidants / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D018592:Cross-Over Studies; D000431:Ethanol / Q000493:pharmacokinetics*; D005960:Glucosides; D006801:Humans; D008297:Male; D065856:Rubus / Q000737:chemistry*
D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; C462279:cyanidin-3-O-beta-glucopyranoside; D000431:Ethanol; C017154:cyanidin
Anthocyanins; Bioavailability; Ethanol; Metabolites; Obesity