TY  - JOUR
A1  - Mueller, Dolores
A1  - Jung, Kathrin
A1  - Winter, Manuel
A1  - Rogoll, Dorothee
A1  - Melcher, Ralph
A1  - Kulozik, Ulrich
A1  - Schwarz, Karin
A1  - Richling, Elke
T1  - Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans
JF  - Food Chemistry
N2  - Anthocyanins are flavonoids that have been suggested to provide beneficial health effects. The biological activity of anthocyanins is influenced by their pharmacokinetic properties, but anthocyanins are associated with limited bioavailability in humans. In the presented study, we investigated how the encapsulation of bilberry extract (BE), a source of anthocyanins, with either whey protein or citrus pectin influences the bioavailability and intestinal accessibility of anthocyanins in humans. We performed an intervention study that analyzed anthocyanins and their degradation products in the urine, plasma, and ileal effluent of healthy volunteers and ileostomists (subjects without an intact colon). We were able to show, that whey protein encapsulation modulated short-term bioavailability and that citrus pectin encapsulation increased intestinal accessibility during passage through the small intestine and modulated the formation of the degradation product phloroglucinol aldehyde (PGAL) in human plasma.
KW  - anthocyanins
KW  - encapsulation
KW  - human intervention
KW  - bioavailability
KW  - phloroglucinol aldehyde
Y1  - 2018
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-224247
VL  - 248
ER  -