1. Metabolic Profiling of Phenolic Acids and Oxidative Stress Markers after Consumption of Lonicera caerulea L. Fruit
- Author
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Jan Heinrich, Jitka Ulrichová, Vilím Šimánek, Martina Zatloukalová, Jana Vrbkova, Kateřina Valentová, Pavel Kosina, Irena Palíková, and Jan Vacek
- Subjects
Adult ,Male ,Erythrocytes ,Antioxidant ,Coumaric Acids ,Thiobarbituric acid ,medicine.medical_treatment ,Metabolite ,medicine.disease_cause ,Thiobarbituric Acid Reactive Substances ,Antioxidants ,Mass Spectrometry ,Anthocyanins ,Excretion ,chemistry.chemical_compound ,Hydroxybenzoates ,medicine ,Humans ,Food science ,Vanillic Acid ,chemistry.chemical_classification ,Glutathione Peroxidase ,biology ,Hippurates ,Glutathione peroxidase ,General Chemistry ,Phenolic acid ,Benzoic Acid ,Catalase ,Lipoproteins, LDL ,Lonicera ,Oxidative Stress ,chemistry ,Biochemistry ,Cinnamates ,Fruit ,Metabolome ,biology.protein ,Female ,General Agricultural and Biological Sciences ,Biomarkers ,Oxidative stress ,Chromatography, Liquid - Abstract
This study investigated the effect of one-week consumption of 165 g/day fresh blue honeysuckle berries (208 mg/day anthocyanins) in 10 healthy volunteers. At the end of intervention, levels of benzoic (median 1782 vs 4156), protocatechuic (709 vs 2417), vanillic (2779 vs 4753), 3-hydroxycinnamic (143 vs 351), p-coumaric (182 vs 271), isoferulic (805 vs 1570), ferulic (1086 vs 2395), and hippuric (194833 vs 398711 μg/mg creatinine) acids by LC/MS were significantly increased in the urine. Clinical chemistry safety markers were not altered. Oxidative stress markers, erythrocyte glutathione peroxidase (0.73 vs 0.88 U/g Hb) and catalase (2.5 vs 2.8 μkat/g Hb) activities, and erythrocyte/plasma thiobarbituric acid reactive substance (522 vs 612/33 vs 38 μmol/g Hb/protein) levels were significantly increased, without change in plasma antioxidant status. Nonsignificant changes of advanced oxidation protein products and oxidized LDL were observed. The results provide a solid base for further study of metabolite excretion and antioxidant parameters after ingestion of anthocyanins.
- Published
- 2013
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