(+)-Catechin is more bioavailable than (-)-catechin

Relevance to the bioavailability of catechin from cocoa

Jennifer L. Donovan, Vanessa Crespy, Manuel Oliveira, Karen A. Cooper, Bryan B. Gibson, Gary Williamson

Research output: Contribution to journalArticleResearchpeer-review

98 Citations (Scopus)

Abstract

Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains (-)-catechin, in addition to its major flavanol, (-)-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate. We compared the absorption of (-) and (+)-catechin after in situ perfusion of 10, 30 or 50 μmol/l of each catechin enantiomer in the jejunum and ileum in the rat. We also assayed 23 samples of chocolate for (+) and (-)-catechin. Samples were analyzed using HPLC with a Cyclobond I-2000 RSP chiral column. At all concentrations studied, the intestinal absorption of (-)-catechin was lower than the intestinal absorption of (+)-catechin (p <0.01). Plasma concentrations of (-)-catechin were significantly reduced compared to (+)-catechin (p <0.05). The mean concentration of (-)-catechin in chocolate was 218 ±126 mg/kg compared to 25 ±15 mg/kg (+)-catechin. Our findings provide an explanation for the poor bioavailability of catechin when consumed in chocolate or other cocoa containing products.

Original languageEnglish
Pages (from-to)1029-1034
Number of pages6
JournalFree Radical Research
Volume40
Issue number10
DOIs
Publication statusPublished - 1 Oct 2006
Externally publishedYes

Keywords

  • Bioavailability
  • Catechin
  • Chiral
  • Chocolate
  • Enantiomer
  • Rat

Cite this

Donovan, Jennifer L. ; Crespy, Vanessa ; Oliveira, Manuel ; Cooper, Karen A. ; Gibson, Bryan B. ; Williamson, Gary. / (+)-Catechin is more bioavailable than (-)-catechin : Relevance to the bioavailability of catechin from cocoa. In: Free Radical Research. 2006 ; Vol. 40, No. 10. pp. 1029-1034.
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abstract = "Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains (-)-catechin, in addition to its major flavanol, (-)-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate. We compared the absorption of (-) and (+)-catechin after in situ perfusion of 10, 30 or 50 μmol/l of each catechin enantiomer in the jejunum and ileum in the rat. We also assayed 23 samples of chocolate for (+) and (-)-catechin. Samples were analyzed using HPLC with a Cyclobond I-2000 RSP chiral column. At all concentrations studied, the intestinal absorption of (-)-catechin was lower than the intestinal absorption of (+)-catechin (p <0.01). Plasma concentrations of (-)-catechin were significantly reduced compared to (+)-catechin (p <0.05). The mean concentration of (-)-catechin in chocolate was 218 ±126 mg/kg compared to 25 ±15 mg/kg (+)-catechin. Our findings provide an explanation for the poor bioavailability of catechin when consumed in chocolate or other cocoa containing products.",
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(+)-Catechin is more bioavailable than (-)-catechin : Relevance to the bioavailability of catechin from cocoa. / Donovan, Jennifer L.; Crespy, Vanessa; Oliveira, Manuel; Cooper, Karen A.; Gibson, Bryan B.; Williamson, Gary.

In: Free Radical Research, Vol. 40, No. 10, 01.10.2006, p. 1029-1034.

Research output: Contribution to journalArticleResearchpeer-review

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