Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial

Abstract

Scope This study was designed to evaluate the influence of ethanol on the bioavailability of blackberry anthocyanins. Methods and results A total of 18 participants were recruited to consume 250 mL of a blackberry puree (650 mg of anthocyanins) without (BBP) or with 12% ethanol (BBP 12%). Venous blood was collected from participants at baseline and at 15, 30, 60, and 120 min after puree ingestion. Urine samples were collected at baseline and at 120 min. Plasma and urine concentration of anthocyanins and anthocyanin conjugates were quantified by HPLC‐DAD. Methyl‐cyanidin‐glucuronide (Me‐Cy‐Glucr) and 3′‐methyl‐cyanidin‐3‐glucoside (3′‐Me‐Cy3glc) were the main anthocyanin conjugates detected in all plasma and urine samples. Urinary concentration of these anthocyanin conjugates were positively correlated with their plasma concentration. Ethanol increased plasma C max of Me‐Cy‐Glucr and 3′‐Me‐Cy3glc. Participants were then stratified according to their body mass index (BMI) and body fat mass. After BBP consumption, plasma C max of Me‐Cy‐Glucr and 3′‐Me‐Cy3glc tended to be decreased in overweight/obese participants, in comparison to normal weight participants. The increase on plasma C max of Me‐Cy‐Glucr and 3′‐Me‐Cy3glc induced by ethanol was more pronounced in the group of overweight/obese participants. Conclusions Ethanol seems to enhance Cy3glc metabolism that appears to be compromised in overweight and obese individuals.