Selective bio-availability of phenolic acids from Scottish strawberries

Area of Science:

• Food Science
• Nutritional Biochemistry
• Pharmacokinetics

Background:

• Phenolic acids in strawberries, like benzoic and cinnamic acids, are linked to potential health benefits.
• Bioavailability and metabolic fate are crucial for realizing the chemopreventive potential of these compounds.

Purpose of the Study:

• To investigate the absorption and excretion of phenolic acids from Scottish strawberries in healthy human volunteers.
• To understand the selective absorption and metabolic fate of benzoic and cinnamic acids after strawberry consumption.

Main Methods:

• Four healthy volunteers consumed 750g of strawberries.
• Plasma and urine samples were analyzed for free and conjugated phenolic acids within 5 hours.
• Quantification of specific benzoic acids (gentisic, protocatechuic, p-hydroxybenzoic, syringic) and cinnamic acids.

Main Results:

• Only benzoic acids were detected in plasma; cinnamic acids were undetectable.
• 26-27% of absorbed benzoic acids were recovered in urine within 5 hours.
• Cinnamic acids were largely unabsorbed in the upper gastrointestinal tract, suggesting microbial metabolism in the colon.

Conclusions:

• Strawberry consumption leads to selective absorption of phenolic acids, primarily benzoic acids.
• The bioavailability of cinnamic acids depends on colonic microbial activity.
• Findings have implications for understanding the role of plant-derived phenolic acids in chronic disease prevention.