The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans

The influence of the matrix of red beetroot products and interindividual variability on betacyanins bioavailability in humans was studied. In a randomized crossover study 12 volunteers consumed red beet juice and crunchy slices containing betanin and isobetanin. Betalains were analyzed by the HPLC-D...

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Bibliographic Details
Published in:Food research international 2018-06, Vol.108, p.530-538
Main Authors: Wiczkowski, Wieslaw, Romaszko, Ewa, Szawara-Nowak, Dorota, Piskula, Mariusz K.
Format: Article
Language:English
Subjects:
Betacyanins
Bioavailability
Food matrix
HPLC-DAD-MS
Interindividual variability
Red beet
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Summary:The influence of the matrix of red beetroot products and interindividual variability on betacyanins bioavailability in humans was studied. In a randomized crossover study 12 volunteers consumed red beet juice and crunchy slices containing betanin and isobetanin. Betalains were analyzed by the HPLC-DAD-MS. Urine samples examined after the consumption of both products contained not only native betacyanins but also their aglycones. In case of juice, the highest betacyanins urine excretion rate was observed within the first 2 h (64 nmol/h), while in case of crunchy slices within the period of 2–4 h (66 nmol/h). Among volunteers, the average total betacyanins excretion rate ranged from 18.54 to 67.96 nmol/h and, 13.15 to 63.58 nmol/h for red beet juice and crunchy slices, respectively. In total, approximately 0.3% of betacyanins (ranging from 0.12 to 0.58%) ingested from both products was excreted. The study showed that betacyanins bioavailability from juice and crunchy slices is similar, with the matrix of products consumed having an impact on betacyanins excretion profile, and the phenotype of volunteers affecting betacyanins excretion rate. [Display omitted] •Betacyanin bioavailability after red beet juice and crunchy slices intake was compared.•Native betacyanins and their aglycones were present in volunteers urine.•In urine, betacyanin glucosides dominated in study initial, while aglycones in final.•Matrix of products consumed had impact on betacyanins bioavailability.•Interindividual variability in profile and content of betacyanins in urine are found.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.04.004