Dietary fat increases quercetin bioavailability in overweight adults. Issue 5 (15th January 2013)

• Record Type: Journal Article
• Authors: Guo, Yi; Mah, Eunice; Davis, Catherine G.; Jalili, Thunder; Ferruzzi, Mario G.; Chun, Ock K.; Bruno, Richard S.
• Is Part Of: Molecular nutrition & food research. Volume 57:Issue 5(2013:May)
• Page Start: 896
• Page End: 905
• Publication Date: 2013-01-15
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201200619
• Languages: English
• ISSNs: 1613-4125

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="mnfr1909-sec-0010" sec-type="section"> <title>Scope</title> <p>Epidemiologic evidence supports that dietary quercetin reduces cardiovascular disease (CVD) risk, but its oral bioavailability is paradoxically low. The aim of this study was to determine whether dietary fat would improve quercetin bioavailability in adults at high risk for CVD and to assess lipid‐mediated micellarization of quercetin in vitro.</p> </sec> <sec id="mnfr1909-sec-0020" sec-type="section"> <title>Methods and results</title> <p>In a randomized, cross‐over study, overweight/obese men and postmenopausal women (<italic>n</italic> = 4 M/5 F; 55.9 ± 2.1 years; 30.8 ± 1.4 kg/m<sup>2</sup>) ingested 1095 mg of quercetin aglycone with a standardized breakfast that was fat‐free (<0.5 g), low‐fat (4.0 g), or high‐fat (15.4 g). Plasma was obtained at timed intervals for 24 h to measure quercetin and its methylated metabolites isorhamnetin and tamarixetin. Compared to the fat‐free trial, plasma quercetin maximum concentration (C<sub>max</sub>), and area under curve (AUC<sub>0–24 h</sub>) increased (<italic>p</italic> < 0.05) by 45 and 32%, respectively, during the high‐fat trial. During the high‐fat trial, isorhamnetin C<sub>max</sub> and AUC<sub>0–24 h</sub> also increased by 40 and 19%, respectively, whereas C<sub>max</sub> and AUC<sub>0–24 h</sub> of tamarixetin increased by 46 and 43%, respectively. Dietary fat dose‐dependently increased micellarization efficiency of quercetin aglycone in vitro.</p> </sec> <sec id="mnfr1909-sec-0030" sec-type="section"> <title>Conclusion</title> <p>Dietary fat improves quercetin bioavailability by increasing its absorption, likely by enhancing its micellarization at the small intestine.</p> </sec> </abstract>