Abstract
Spices that are rich in polyphenols are metabolized to a convergent group of phenolic/aromatic acids. We conducted a dose-exposure nutrikinetic study to investigate associations between mixed spices intake and plasma concentrations of selected, unconjugated phenolic/aromatic acids. In a randomized crossover study, 17 Chinese males consumed a curry meal containing 0 g, 6 g, and 12 g of mixed spices. Postprandial blood was drawn up to 7 h at regular intervals and plasma phenolic/aromatic acids were quantified via liquid chromatography tandem mass spectrometry (LC-MS/MS). Cinnamic acid (CNA, p < 0.0001) and phenylacetic acid (PAA, p < 0.0005) concentrations were significantly increased with mixed spices consumption, although none of the other measured phenolic/aromatic acids differ significantly between treatments. CNA displayed a high dose-exposure association (R2 > 0.8, p < 0.0001). The adjusted mean area under the plasma concentration-time curve until 7 h (AUC0–7 h) for CNA during the 3 increasing doses were 8.4 ± 3.4, 376.1 ± 104.7 and 875.7 ± 291.9 nM.h respectively. Plasma CNA concentration may be used as a biomarker of spice intake.
Highlights
There is an increasing interest in the health effects of spices, which are widely used throughoutAsia and the world to impart flavor, color and aroma within Asian cuisine
As well as increase postprandial glucagon-like peptide 1 (GLP-1) response [20], the primary aim of this present study was to further investigate whether the dose-dependent increases in the consumption of polyphenol rich mixed spices and base vegetables can lead to increases in plasma concentrations of a panel of phenolic/aromatic acids
To help adhere to a ‘low polyphenol diet’ in this run-in period, volunteers were provided with a list of polyphenol rich foods to avoid, which consisted of some fruits and fruit juices, spices and condiments, olive oil, certain vegetables, whole grain cereals, cocoa products, tea, coffee, red wine etc
Summary
There is an increasing interest in the health effects of spices, which are widely used throughoutAsia and the world to impart flavor, color and aroma within Asian cuisine. The benefits of spice consumption to human health are thought to arise due to their high polyphenol contents, including several flavonoids, lignans and phenolic acids [1,2]. While parent polyphenols often display desirable effects in vitro, their relevance is somewhat limited in vivo, given their low oral bioavailability and low systemic concentrations [3]. Bioactive metabolites derived from the extensive in vivo biotransformation of dietary polyphenols may exhibit higher systemic exposure, but often display large interindividual differences [4]. It is pertinent to conduct bioavailability studies [5] in a real life dietary context, to characterize the systemic exposure of polyphenolic metabolites so as to elucidate the biological effects of the parent polyphenols [1]
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