Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Clinical Trial
. 2023 Mar 23;28(7):2904.
doi: 10.3390/molecules28072904.

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

María Del Mar Camacho  1 , Juan José Martínez-Lahuerta  2 , Eva García-Martínez  1 , Marta Igual  3 , Nuria Martínez-Navarrete  1
Affiliations
Clinical Trial

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

María Del Mar Camacho et al. Molecules. .

Abstract

Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, they must be available for absorption after digestion. In this sense, in vivo studies are needed to demonstrate the bioavailability of these compounds and their physiological activity. In order to provide information in this regard, this study collects data on the levels of vitamin C (VC) and naringenin (NAG) in the blood serum of the 11 volunteer participants in this trial, before and after consuming two different grapefruit juices. The juices were prepared by rehydrating the grapefruit powder obtained by freeze-drying (FD) the fruit puree or by spray-drying (SD) the liquefied grapefruit. No significant differences (p > 0.05) neither by juice nor by participant were observed in any case. The mean relative increase of VC, NAG and the radical scavenging ability (RSA) in blood serum due to grapefruit juices intake was 12%, 28% and 26%, respectively. Just VC showed a positive and significant Pearson's correlation with RSA. The mean bioavailability of VC was quantified as 1.529 ± 0.002 mg VC/L serum per 100 mg of VC ingested.

Keywords: antioxidant capacity; blood serum; freeze-drying; grapefruit powder; naringenin; naringin; narirutin; spray-drying; vitamin C.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
Mean value and standard deviation of serum blood VC concentration analyzed in the participants on the days of consuming reconstituted freeze-dried (FDJ) and spray-dried (SDJ) juices, both fasting and 4 h after the intake of each juice.
Figure 2
Figure 2
Relative increase, related to fasting level, in serum blood vitamin C (VC), naringenin (NAG), and radical scavenging ability (RSA) due to reconstituted freeze-dried juice intake by each participant.
Figure 3
Figure 3
Relative increase, related to fasting level, in serum blood vitamin C (VC), naringenin (NAG), and radical scavenging ability (RSA) due to reconstituted spray-dried juice intake by each participant.
Figure 4
Figure 4
Mean value and standard deviation of serum blood naringenin (NAG) concentration analyzed in the participants on the days of consuming reconstituted freeze-dried (FDJ) and spray-dried (SDJ) juices, both fasting and 4 h after the intake of each juice.
Figure 5
Figure 5
Mean value and standard deviation of serum blood radical scavenging ability (RSA) analyzed in the participants on the days of consuming reconstituted freeze-dried (FDJ) and spray-dried (SDJ) juices, both fasting and 4 h after the intake of each juice.
Figure 6
Figure 6
Vitamin C (VC) bioavailability (%) when ingested reconstituted freeze-dried (FDJ) and spray-dried (SDJ) juices. Values referred to mg VC recovered in the blood serum by 100 g of VC ingested.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Pinarli B., Karliga S., Ozkan G., Capanoglu E. Interaction of phenolics with food matrix: In vitro and in vivo approaches. Med. J. Nutr. Metab. 2020;13:63–74. doi: 10.3233/MNM-190362. - DOI
    1. Espìn J.C., Garcìa-Conesa M.T., Tomàs-Barberàn F.A. Nutraceuticals: Facts and fiction. Phytochemistry. 2007;68:2986–3008. doi: 10.1016/j.phytochem.2007.09.014. - DOI - PubMed
    1. Martins N., Barros L., Ferreira I. In vivo antioxidant activity of phenolic compounds: Facts and gaps. Trends Food Sci Technol. 2016;48:1–12. doi: 10.1016/j.tifs.2015.11.008. - DOI
    1. Jakobek L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem. 2015;175:556–567. doi: 10.1016/j.foodchem.2014.12.013. - DOI - PubMed
    1. Singh H., Gallier S. Processing of food structures in the gastrointestinal tract and physiological responses. In: Boland M., Golding M., Singh H., editors. Food Structures, Digestion and Health. Elsevier; Alpharetta, GA, USA: 2014. pp. 51–81. - DOI

Publication types

LinkOut - more resources