Bioavailability of finger millet (Eleusine coracana) phenolic compounds in rat as influenced by coadministered piperine.

Hithamani, G. and Srinivasan, K. (2017) Bioavailability of finger millet (Eleusine coracana) phenolic compounds in rat as influenced by coadministered piperine. Food Bioscience, 19. pp. 101-109.

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Abstract

Effect of co-administered piperine on the bioavailability of finger millet (FM) phenolic compounds was investigated in rats. FM phenolic extract was orally administered (100 mg kg−1) to rats along with or without piperine (20 mg kg−1). Blood, liver, intestine, kidney, and brain were analyzed for the absorbed phenolics at varying time intervals and their urinary excretion was monitored. Phenolic concentration in plasma was maximal at 8 h after oral administration of FM polyphenols (13 µg mL−1), salicylic acid being the predominant compound. Area under the curve (AUC) for phenolic concentration in plasma significantly increased (166 μg h mL−1 from 113) with piperine co-administration. Phenolic acids ̶ gentisic, sinapic, and ferulic acids were prominent in plasma when administered along with piperine. Phenolic concentration in liver, kidney, small intestine, and brain increased with piperine co-administration. Maximum appearance of phenolics in plasma, small intestine and kidney following the oral administration was advanced with piperine co-administration. FM-derived phenolics were found in brain at all time intervals, their concentration being higher when co-administered with piperine. Urinary phenolics excretion was higher when co-administered with piperine presumably because of higher absorption. Thus, piperine co-administration significantly increased absorption of orally administered FM phenolics and their retention in the body.

Item Type:	Article
Uncontrolled Keywords:	Bioavailability Phenolic compounds Finger millet Piperine Tissue distribution Elimination
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Feb 2018 03:58
Last Modified:	14 Feb 2018 03:58
URI:	http://ir.cftri.res.in/id/eprint/13403

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