Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols

Human bioavailability of cocoa flavanols and phenolic acids from a cocoa-nut cream (CC) and from CC enriched with a 1.5% (w/w) cocoa polyphenol extract in free form (FPC) or encapsulated with a gastric-resistant high-amylose maize starch (EPC), was studied. In a randomised cross-over protocol, with 1-week wash-out in between, twelve healthy volunteers had three portions/d of each cream, providing approximately 190 mu mol/d of total flavanols and 12 mu mol/d of total phenolic acids with CC and 385 and 28 mmol/d with both FPC and EPC, respectively. Blood, urine and faecal samples were analysed by HPLC/MS/MS. Serum (epi)catechin was absent at baseline and after CC consumption, while 22.1 (SEM 2.62) and 1.59 (SEM 0.22) nmol (P < 0.05) were found after FPC and EPC, respectively. The EPC increased faecal excretion of total flavanols compared to FPC (151.0 (SEM 54.6) v.28.0 (SEM 14.0) nmol; P < 0.05). Within 6 h after consumption, serum phenolic acid content was 50-fold higher than (epi) catechin; no difference between CC and FPC was observed, but a significant reduction after EPC (1954 (SEM 236.3) and 1459 (SEM 137.6) v.726.8 (SEM 73.4) nmol, P < 0.05) was recorded. Short-term phenolic acid urinary excretions were significantly higher after FPC than CC and EPC, the values being 11.4 (SEM 5.1) v.3.1 (SEM 1.7) and 0.9 (SEM 0.5) mu mol, respectively. Faecal phenolic acids were approximately 60-fold reduced after FPC (8.1 (SEM 0.13) nmol) and EPC (14.7 (SEM 2.7) nmol) consumption compared to CC (641.4 (SEM 99.1) nmol) consumption. The data demonstrated that: (i) (epi) catechin was absorbed from CC; (ii) cocoa polyphenols' consumption increased circulating phenolic acids; and (iii) encapsulated ingredient increased flavanol delivering into the gut. Further studies should evaluate whether encapsulated cocoa polyphenols may be a functional prebiotic ingredient.