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Food chemistry

Phospholipids and terpenes modulate Caco-2 transport of açaí anthocyanins.


PMID 25577079

Abstract

Anthocyanins (ANC) are common polyphenolics in plants, but are poorly absorbed into the bloodstream upon consumption. Phospholipids (PL) and terpenes (TP) may serve as enhancing agents in absorption. This study evaluated their role in transepithelial transport within a Caco-2 cell monolayer-model system and impact on ANC stability. Açaí fruit ANC were isolated and found to transport, at a low rate (1.22%), in the absence of soy lecithin phospholipids and Valencia orange terpenes, yet their addition significantly increased the transport of both cyanidin-3-glucoside and cyanidin-3-rutinoside. The best transport results (5.21%) were observed when combinations of PL (5000 mg/l) and TP (50mg/l) were used. The presence of PL and TP had no influence on ANC degradation over a 40 day storage period. Results demonstrated the potential of PL and TP to increase intestinal transport of ANC, and present advancement towards the formulation of functional foods that support improved ANC absorption.