Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads of Cynara scolymus L. (cultivar Violetto di Provenza) in human subjects: a pilot study

• Published in: British journal of nutrition Vol. 97; no. 5; pp. 963 - 969
• Main Authors: Azzini, E., Bugianesi, R., Romano, F., Di Venere, D., Miccadei, S., Durazzo, A., Foddai, M. S., Catasta, G., Linsalata, V., Maiani, G.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.05.2007
• Subjects: Absorption; administration & dosage; Adult; analysis; antioxidant activity; antioxidants; Antioxidants - analysis; Antioxidants - metabolism; artichokes; bioactive properties; Biological and medical sciences; blood; blood sampling; Caffeic Acids; Caffeic Acids - blood; Caffeic Acids - metabolism; chemistry; chlorogenic acid; Chlorogenic Acid - blood; Chlorogenic Acid - metabolism; Cinnamates; Cinnamates - blood; Cinnamates - metabolism; Cooked artichoke heads; cooked foods; Cooking; coumaric acids; Coumaric Acids - blood; Coumaric Acids - metabolism; cultivars; Cynara cardunculus; Cynara scolymus; Cynara scolymus - chemistry; Eating; Eating - physiology; Feeding. Feeding behavior; Female; flavones; Fundamental and applied biological sciences. Psychology; Human subjects; Humans; Hydroxycinnamic acids; ingestion; intestinal absorption; Male; men; Metabolism; nutrient content; physiology; Pilot Projects; pilot studies; Plant Extracts; Plant Extracts - administration & dosage; polyphenols; test meals; Vertebrates: anatomy and physiology, studies on body, several organs or systems; women; young adults; Human subjects; Absorption; Metabolism; Cooked artichoke heads; Hydroxycinnamic acids; Human; Vertebrata; Mammalia; Cooked artichoke heads: Absorption: Metabolism: Hydroxycinnamic acids: Human subjects; Food intake; Oral administration; Cook; Cultivar
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114507617218

The current growing interest for natural antioxidants has led to a renewed scientific attention for artichoke, due not only to its nutritional value, but, overall, to its polyphenolic content, showing strong antioxidant properties. The major constituents of artichoke extracts are hydroxycinnamic acids such as chlorogenic acid, dicaffeoylquinic acids caffeic acid and ferulic acid, and flavonoids such as luteolin and apigenin glycosides. Invitro studies, using cultured rat hepatocytes, have shown its hepatoprotective functions and in vivo studies have shown the inhibition of cholesterol biosynthesis in human subjects. Several studies have shown the effect on animal models of artichoke extracts, while information on human bioavailability and metabolism of hydroxycinnamates derivatives is still lacking. Results showed a plasma maximum concentration of 6·4 (sd 1.8) ng/ml for chlorogenic acid after 1 h and its disappearance within 2 h (P < 0·05). Peak plasma concentrations of 19·5 (sd6·9) ng/ml for total caffeic acid were reached within 1 h, while ferulic acid plasma concentrations showed a biphasic profile with 6·4 (sd1·5) ng/ml and 8·4 (sd4·6) ng/ml within 1 h and after 8 h respectively. We observed a significant increase of dihydrocaffeic acid and dihydroferulic acid total levels after 8 h (P < 0·05). No circulating plasma levels of luteolin and apigenin were present. Our study confirms the bioavailability of metabolites of hydroxycinnamic acids after ingestion of cooked edible Cynara scolymus L. (cultivar Violetto di Provenza).