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Absorption of strawberry phytochemicals and antioxidant status changes in humans

Article type: Research Article

Authors: Azzini, E. | Intorre, F. | Vitaglione, P. | Napolitano, A. | Foddai, M.S. | Durazzo, A. | Fumagalli, A. | Catasta, G. | Rossi, L. | Venneria, E. | Testa, M.F. | Raguzzini, A. | Palomba, L. | Fogliano, V. | Maiani, G.

Affiliations: National Institute for Food and Nutrition Research, Rome, Italy | Department of Food Science, University of Napoli “Federico II”, Naples, Italy

Note: [] Corresponding author. E-mail: [email protected]

Keywords: Strawberry, domestic storage, bioactive compounds, plasma antioxidant status

DOI: 10.3233/BR-2010-009

Journal: Journal of Berry Research, vol. 1, no. 2, pp. 81-89, 2010

Published: 2010
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Abstract

In this study the antioxidant composition of fresh and stored strawberries and the bioavailability of the main strawberry bioactive compounds were determined in humans. In addition we have investigated plasma total antioxidant capacity. On 13 healthy volunteers, blood samples were collected before and after acute ingestion of fresh and stored strawberries, 300g respectively. Ferric Reducing Antioxidant Power (FRAP) values after consumption of fresh and stored strawberries showed a significant increase (P < 0.05) at 5 and 8 hours time interval, while significantly decreased TRAP (Total Radical-Trapping Antioxidant Parameter) values (P < 0.05) were found at 8 hours respect to baseline after stored strawberries consumption. After consuming fresh strawberries, plasma levels of α-carotene increased significantly (P < 0.05) respect to stored ones. Moreover, consumption of fresh and stored strawberries resulted in a significant increase of vitamin C at 2, 3 and 5 hours (P < 0.05). The bioavailable amount of strawberries antioxidant compounds reflects the variations observed in fresh and stored fruits. We could summarize that the global food quality is related to both native quantity of bioactive compounds and storage treatments.

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