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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Food Components and Health Laboratory Research Publications at this Location





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Title:   Author  item
                                            Clevidence, Beverlyitem
                                            KURILICH, ANNE - DAIRYitem
                                            BRITZ, STEVEN - 1235-PLitem
                                            SIMON, PHILLIP - ARS VEG CROP WIitem
                                            Novotny, Janet
  Submitted to: United States-Japan Cooperative Program in Natural Resources
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 12/14/2004
                                    Publication  Date: 12/14/2004
                                    Citation: Clevidence, B.A., Kurilich, A.C., Britz, S., Simon, P.W., Novotny Dura, J. 2004. Bioavailability of anthocyanins from raw and cooked purple carrots. Proceedings of the 33rd U.S.-Japan Cooperative Program in Natural Resources. UJNR 33:171-174.Interpretive Summary:
                                Technical Abstract: The bioavailability of anthocyanins from purple carrots was studied in 12 adults. Treatments were 250 g raw, 250 g cooked, and 500 g cooked carrots providing 357 to 714 micromol anthocyanins; subjects consumed each treatment in a crossover design.  Four of the five anthocyanins (all cyanidin derivatives) were found intact in plasma and peaked between 1.5 and 2.5 h.  On average, 0.03% of the anthocyanin dose was recovered in urine.  For total anthocyanin response, no differences among treatments were observed for plasma area under the concentration time curve, peak plasma concentration, or 24-h urinary excretion. Thus, absorption of anthocyanins from whole carrots is limited, possibly by saturation for doses at or above ~350 micromol (400 mg), but the bioavailability of anthocyanins from purple carrots is similar to that from other anthocyanin-rich foods.


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