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Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea.

Catrina M Peters¹, Rodney J Green, Elsa M Janle

¹Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.

Food Research International (Ottawa, Ont.)

|February 18, 2010

Summary

Formulating green tea extract with sucrose and ascorbic acid significantly enhances catechin absorption in rats. This combination improves both the accessibility and uptake of beneficial catechins from tea.

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Area of Science:

Food Science
Pharmacokinetics
Nutraceuticals

Background:

Green tea catechins possess health benefits but suffer from poor bioavailability.
Understanding factors that influence catechin absorption is crucial for maximizing their therapeutic potential.

Purpose of the Study:

To investigate the impact of common food ingredients, sucrose and ascorbic acid, on the bioavailability and bioaccessibility of green tea catechins.
To assess the effects of different formulations on catechin absorption in a rat model and an in vitro digestion/Caco-2 cell system.

Main Methods:

Green tea extract was formulated plain, with sucrose, with ascorbic acid, and with both.
Bioavailability was measured in Sprague Dawley rats, and bioaccessibility was assessed using an in vitro digestion model with Caco-2 cells.
Absorption of specific catechins like EGC and EGCG was quantified using plasma AUC and in vitro digestive recovery.

Main Results:

The formulation with both sucrose and ascorbic acid (GT+S+AA) significantly increased the absorption of epigallocatechin (EGC) and epigallocatechin gallate (EGCG) in rats compared to control.
In vitro digestive recovery was higher for EGC and epicatechin (EC) than for EGCG and epicatechin gallate (ECG), with modest enhancement in GT+S and GT+S+AA formulations.
Caco-2 cell accumulation of EGC, EGCG, and ECG was significantly higher from GT+S+AA, and ascorbic acid enhanced catechin retention.

Conclusions:

Formulation with sucrose and ascorbic acid can significantly improve green tea catechin bioavailability.
These ingredients enhance both the bioaccessibility and intestinal uptake of catechins.
This suggests a practical strategy for developing more effective green tea-based nutraceuticals.