The use of alternative sweeteners (sucralose and stevia) in healthy soft-drink beverages, enhances the bioavailability of polyphenols relative to the classical caloric sucrose
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This research was funded by the Spanish MINECO, grant number (AGL2016-75332-C2-1-R AEI / FEDER UE and PID2019-104212RB-I00/AEI/ 10.13039 / 501100011033). VA was supported by an FPI grant (BES-2017-082424). Informed consent was obtained from all subjects involved in the study. The authors declare no conflict of interest.Publication date
2021Publisher
ElsevierBibliographic Citation
Agulló, Vicente & Cristina, Garcia-Viguera & Domínguez-Perles, Raúl. (2021). The use of alternative sweeteners (sucralose and stevia) in healthy soft-drink beverages, enhances the bioavailability of polyphenols relative to the classical caloric sucrose. Food Chemistry. 370. 131051. 10.1016/j.foodchem.2021.131051Keywords
Longitudinal dietary interventionAnthocyanins
Flavanones
UHPLC-ESIQqQ-MS/MS
Maqui berry
Citrus
Abstract
The comparison of non-caloric sweeteners (stevia and sucralose) and sucrose, on the plasma concentration and cumulative effects of phenolic compounds, was achieved. A long-term intervention, consisting of the daily intake of 330 mL of healthy citrus-maqui soft drinks, for 60 days, by 138 healthy overweight adults, was followed. A total of 24 bioavailable metabolites derived from caffeic acid, 3,4-di-hydroxyphenylacetic acid, eriodictyol, homoeriodictyol, hippuric acid, naringenin, 2,4,6-tri-hydroxybenzaldehyde, and vanillic acid were detected in peripheral blood plasma. A similar augment of bioactive compounds in plasma concentrations were found for the three beverages, in the range 12.3% (day 0)- 85.3% (day 60), depending on the analyte considered. Due to this, the present study highlights sucralose and stevia as valuable alternatives to sucrose, providing and non-significantly different plasma concentration and cumulative effect in the plasma, thus contributing to prevent a diversity ...
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