Identifying the limits for ellagic acid bioavailability: A crossover pharmacokinetic study in healthy volunteers after consumption of pomegranate extracts

作者：Antonio González‐Sarrías, Rocío Garcı́a-Villalba, María Ángeles Núñez‐Sánchez, João Tomé‐Carneiro, Pilar Zafrilla, Juana Mulero, Francisco Abraham Tomás-Barberán, Juan Carlos Espı́n · 发表于：Journal of Functional Foods · 年份：2015 · DOI：10.1016/j.jff.2015.09.019 · 被引用次数：182 · 研究领域：Pomegranate: compositions and health benefits、Sesame and Sesamin Research、Garlic and Onion Studies

Ellagic acid (EA) is a polyphenol that must be released from the non-bioavailable ellagitannins in pomegranates, walnuts or strawberries to be absorbed. To estimate whether EA bioavailability could be improved after consumption of a high free EA amount, we conducted a crossover pharmacokinetic study in healthy volunteers that consumed two pomegranate extracts providing either 130 mg punicalagin+524 mg EA (PE-1) or 279 mg punicalagin+25 mg EA (PE-2). Targeted metabolomics (UPLC-ESI-qTOF-MS/MS) identified plasma free EA but not phase-II conjugates. EA pharmacokinetics showed high interindividual variability. Cmax ranged from 12 to 360 nM (PE-1: 74.8 ± 54.4 nM; PE-2: 64.1 ± 76.8 nM). In vitro digestion supported in vivo results. EA bioavailability was limited by the ellagitannin, pH and protein environment. A higher free EA intake does not enhance its bioavailability but promotes urolithin production. Bioavailability of EA, as the unchanged fraction that reaches the systemic circulation, is not as low as previously thought.