Circulating salicylic acid is related to fruit and vegetable consumption in healthy subjects

Salicylic acid (SA) is a natural phenolic compound known as the active principle of aspirin. Its presence in vegetal sources suggests that fruit and vegetable (FV) consumption could produce measurable SA serum concentrations in human subjects not taking aspirin. The aim of this study was to investig...

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Bibliographic Details
Published in:British journal of nutrition 2007-10, Vol.98 (4), p.802-806
Main Authors: Spadafranca, A., Bertoli, S., Fiorillo, G., Testolin, G., Battezzati, A.
Format: Article
Language:English
Subjects:
Acids
Adult
Aspirin
Biological and medical sciences
blood composition
blood sampling
Diet
Energy
Feeding. Feeding behavior
Female
food records
Fruit
Fruit and vegetable intake
Fruits
fruits (food)
Fundamental and applied biological sciences. Psychology
human nutrition
Humans
Hypotheses
Male
men
Nutrition research
Phenols
plant-based foods
Salicylic acid
Salicylic Acid - blood
Serum
Stable isotopes
Standard deviation
Vegetables
Vegetarianism
Vertebrates: anatomy and physiology, studies on body, several organs or systems
women
young adults
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Summary:Salicylic acid (SA) is a natural phenolic compound known as the active principle of aspirin. Its presence in vegetal sources suggests that fruit and vegetable (FV) consumption could produce measurable SA serum concentrations in human subjects not taking aspirin. The aim of this study was to investigate the relationship between FV intake and circulating SA in healthy subjects. Thirty-eight volunteers (twenty-two males and sixteen females) were recruited from an Italian university campus. They recorded their food intake for 7 d to evaluate dietary consumption and, in particular, FV intake; fasting blood samples were taken on the morning of the eighth day to measure SA serum concentration, using a sensitive stable isotope dilution and GC–MS method. Median SA serum concentration was 0·124 μmol/l (range 0·028–0·295). Circulating SA was significantly related to FV consumption, both to the mean daily intake (r2 0·13, P = 0·03) and to the last day intake (r2 0·16, P = 0·01). The subjects in the highest FV intake quartile in the preceding day (>4·75 servings) had significantly higher SA concentrations than in the lowest quartile ( 
ISSN:0007-1145
1475-2662
DOI:10.1017/S0007114507744422