Bioavailability of Phenolic Compounds in Bread

University of Parma

Status: Completed

Conditions: Dietary Modification

Treatments: Other: Bread

Study type: Interventional

Funder types: Other

Identifiers

NCT02353234

DDR-001

Details and patient eligibility

About

The consumption of wholemeal cereals has been associated with the reduction of several chronic diseases. The mechanisms behind these protective effects may be linked, besides dietary fiber and micronutrients, to an increased intake of phenolic compounds, mainly, hydroxycinnamates contained in the bran. Among bran fractions, aleurone usually contains the highest concentration of ferulic acid, principally contained as monomeric form and diferulic acid esters linked to arabinoxylans, representing the most relevant subclasses. The aim of the study was to evaluate the absorption of hydroxycinnamates by measuring the urinary excretion of phenolic metabolites in humans fed with two different kind of a commercial bread, as wholegrain bread and a white bread enriched with aleurone fraction. Moreover, the pharmacokinetics of the main phenolic compounds was also evaluated by measuring the circulating metabolites in plasma samples.

Enrollment: 15 patients

Sex: All

Ages: 18 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 18-25 kg/m2

Exclusion criteria

• Pregnancy and breastfeeding
• diagnosis of celiac disease
• diagnosed methabolic diseases (diabetes and disorders of glycaemic control, hypertension, dyslipidemia)
• sustained use of nutritional supplements of vitamins, in particular E and C, at the recruitment step
• chronic pharmacological therapy
• antibiotic therapy during the last 40 days

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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15 participants in 3 patient groups

WHOLEGRAIN BREAD

Active Comparator group

Description:

Subjects feed with wholegrain bread, for which ferulic acid content has been quantified.

Treatment:

Other: Bread

WHITE BREAD WITH ALEURONE - 4

Active Comparator group

Description:

Subjects feed with white bread with aleurone fraction in the same portion as wholegrain bread.

Treatment:

Other: Bread

WHITE BREAD WITH ALEURONE - 8

Active Comparator group

Description:

Subjects feed with white bread with aleurone fraction, which contains the same quantity of ferulic acid as wholegrain bread.

Treatment:

Other: Bread