Physical activity increases the bioavailability of flavanones after dietary aronia-citrus juice intake in triathletes

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Title: Physical activity increases the bioavailability of flavanones after dietary aronia-citrus juice intake in triathletes
Authors: Medina Escudero, Sonia | Domínguez Perles, Raúl | García Viguera, Cristina | Cejuela Anta, Roberto | Martínez Sanz, José Miguel | Ferreres de Arce, Federico | Gil-Izquierdo, Ángel
Research Group/s: Grupo de Investigación Interdisciplinar en Docencia Universitaria (GIDU)
Center, Department or Service: Universidad de Alicante. Departamento de Didáctica General y Didácticas Específicas
Keywords: Aronia-citrus juice | Bioavailability | Dietary intervention | Flavanones | Triathletes
Knowledge Area: Nutrición y Bromatología | Educación Física y Deportiva
Issue Date: 25-Jul-2012
Publisher: Elsevier
Citation: MEDINA, S., et al. “Physical activity increases the bioavailability of flavanones after dietary aronia-citrus juice intake in triathletes”. Food Chemistry. Vol. 135, Issue 4 (15 Dec. 2012). ISSN 0308-8146, pp. 2133-2137
Abstract: Control and triathlete volunteers (n = 8 and n = 15, respectively) were given 400 mL and 200 mL of aronia-citrus juice (AC-juice), respectively. The 24 h urine samples were hydrolysed to determine the flavanones concentration by UPLC-QqQ-MS/MS. The flavanones metabolites in both groups of volunteers were glucuronides, sulfates, and sulfo-glucuronides, and the total excretion of flavanones increased fivefold in the triathletes compared with the control volunteers. The increase of ninefold in the homoeriodictyol of triathletes compared to control volunteers may suggest the overactivation of the microbiota metabolism caused by physical exercise. No differences concerning the bioavailability were detected between men and women in controlboth groups. The AC-juice could provide synergistic effects on health due to the increase in the bioavailability of flavanones, avoiding the deleterious effects caused by the overdosage of nutritional supplements.
Sponsor: The authors are grateful to the Projects AGL2011-23690 (CICYT), CSD007-0063 (CONSOLIDER-INGENIO 2010 ‘Fun-C-Food’), and CSIC 201170E041 (Spanish Ministry of Economy and Competitiveness), Fundación Séneca (04486/GERM/06) and the Ibero-American Programme for Science, Technology and Development (CYTED) - Action 112RT0460 CORNUCOPIA. SME was granted a predoctoral CSIC-JAE fellowship. RDP was appointed under CSIC research contract.
URI: http://hdl.handle.net/10045/24669
ISSN: 0308-8146 (Print) | 1873-7072 (Online)
DOI: 10.1016/j.foodchem.2012.07.080
Language: eng
Type: info:eu-repo/semantics/article
Peer Review: si
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2012.07.080
Appears in Collections:INV - GIDU - Artículos de Revistas
INV - ALINUT - Artículos de Revistas
INV - RIPEFAP - Artículos de Revistas

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