The effect of milk protein on the bioavailability of cocoa polyphenols

被引：79

作者：

Keogh, J. B. ^{[1
]}

McInerney, J. ^{[1
]}

Clifton, P. M. ^{[1
]}

机构：

[1] CSIRO, Div Human Nutr, Adelaide, SA 5000, Australia

来源：

JOURNAL OF FOOD SCIENCE | 2007年 / 72卷 / 03期

关键词：

bioavailability; cocoa; milk; polyphenols; protein;

D O I：

10.1111/j.1750-3841.2007.00314.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In order to determine whether milk proteins interact with cocoa polyphenols to modulate the uptake and concentration of polyphenols in plasma, 24-middle-aged men and women consumed 2 g of chocolate polyphenols, plus sugar, and cocoa butter in 200 mL water, on 2 occassions. On 1 occasion, the chocolate mix contained 2.45 g of milk proteins. Blood sampls were taken fasting and at regular intervals for 8 h. Catechin and epicatechins levels were measured in these samples and no differences were seen in average concentrations between the 2 treatments. Milk protein caused a slight increase in concentration at the early time points and a decrease at the later time points. In conclusion, milk powder did not influence the average concentration of polyphenols. While it slightly accelerated absorption, this is of no physiological significance.

引用

页码：S230 / S233

页数：4

共 24 条

[1] Interaction of plant polyphenols with salivary proteins [J].