Enhancing Effect of Lipids and Emulsifiers on the Accumulation of Quercetin Metabolites in Blood Plasma after the Short-term Ingestion of Onion by Rats(Food & Nutrition Sience)
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概要
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The effects of co-ingested lipids and emulsifiers on the accumulation of quercetin metabolites in blood plasma after the short-term ingestion of onion by rats were investigated. Plasma extracts of rats that had been fed onion-containing diets for one and two weeks were analyzed by HPLC with electrochemical detection after a treatment with sulfatase/β-glucuronidase. Almost all of the quercetin metabolites in the plasma were sulfate/glucuronide conjugates of quercetin and isorhamnetin. More than 4.6% (w/w) of soybean oil in the diets significantly enhanced the accumulation of quercetin metabolites in the plasma. Fish oil and beef tallow increased this to an extent similar to that with soybean oil, and lecithin was more effective than the other three lipids. Two emulsifiers, sodium caseinate and sucrose fatty acid ester, also showed an enhancing effect on the accumulation of quercetin metabolites. These results indicate that co-ingested lipids and emulsifiers could enhance the bioavailability of quercetin glucosides in onion.
- 社団法人日本農芸化学会の論文
- 2003-12-23
著者
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TERAO Junji
Departments of Food Science, Institute of Health Biosciences, The University of Tokushima Graduate S
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Azuma Keiko
National Food Research Institute
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Azuma Keiko
National Institute Of Vegetable And Tea Science National Agricultural Research Organization
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Horie Hideki
National Institute of Vegetable and Tea Science
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Horie H
National Agricultural Res. Organization Mie Jpn
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Terao J
Department Of Applied Chemistry Faculty Of Engineering Osaka University
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Horie Hideki
National Institute Of Vegetable And Tea Science National Agricultural Research Organization
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IPPOUSHI Katsunari
National Research Institute of Vegetables, Ornamental Plants and Tea (NIVOT), Ministry of Agricultur
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ITO Hidekazu
National Institute of Vegetable and Tea Science, National Agricultural Research Organization
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Azuma Keiko
National Food Res. Inst. Ibaraki Jpn
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Terao Junji
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Ito Hidekazu
National Institute Of Vegetable And Tea Science National Agricultural Research Organization
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Ippoushi Katsunari
National Inst. Of Vegetable And Tea Sci. National Agriculture And Food Res. Organization
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