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(+)-catechin is more bioavailable than (-)-catechin: Relevance to the bioavailability of catechin from cocoa

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FREE RADICAL RESEARCH
卷 40, 期 10, 页码 1029-1034

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TAYLOR & FRANCIS LTD
DOI: 10.1080/10715760600868545

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catechin; chocolate; enantiomer; chiral; bioavailability; rat

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Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains (-)-catechin, in addition to its major flavanol, (-)-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate. We compared the absorption of (-) and (+)-catechin after in situ perfusion of 10, 30 or 50 mu mol/l of each catechin enantiomer in the jejunum and ileum in the rat. We also assayed 23 samples of chocolate for (+) and (-)-catechin. Samples were analyzed using HPLC with a Cyclobond I-2000 RSP chiral column. At all concentrations studied, the intestinal absorption of (-)-catechin was lower than the intestinal absorption of (+)-catechin (p < 0.01). Plasma concentrations of (-)-catechin were significantly reduced compared to (+)-catechin (p < 0.05). The mean concentration of (-)-catechin in chocolate was 218 +/- 126 mg/kg compared to 25 +/- 15 mg/kg (+)-catechin. Our findings provide an explanation for the poor bioavailability of catechin when consumed in chocolate or other cocoa containing products.

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