Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots

The bioavailability of acylated vs nonacylated anthocyanins and the effect of cooking and dose on the comparative bioavailability were investigated in a clinical feeding study using purple carrots as the anthocyanin source. Treatments were purple carrots as follows: 250 g raw (463 mu mol of anthocyanins: 400 mu mol acylated, 63 mu mol nonacylated), 250 g cooked (357 mu mol of anthocyanins: 308.5 mu mol acylated, 48.5 mu mol nonacylated), and 500 g cooked (714 mu mol of anthocyanins: 617 mu mol acylated, 97 mu mol nonacylated). Four of the five carrot anthocyanins were found intact in plasma by 30 min after carrot consumption and peaked between 1.5 and 2.5 h. Acylation of anthocyanins resulted in an 11-14-fold decrease in anthocyanin recovery in urine and an 8-10-fold decrease in anthocyanin recovery in plasma. Cooking increased the recovery of nonacylated anthocyanins but not acylated anthocyanins. Large dose size significantly reduced recovery of both acylated and nonacylated anthocyanins, suggesting saturation of absorption mechanisms.