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New study tests if juicing decreases polyphenol absorption

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Blueberries are well known to be linked to a decreased risk of heart disease, inflammation, high blood pressure and more.

Blueberries can come in many forms including the whole blueberry as fresh, frozen, dried and juiced.

A study was published in the British Journal of Nutrition to determine how juicing can change the metabolism of polyphenols in blueberries after they are eaten.

Here are the main results

 

Study design: Randomized two way cross over study

Participants: Nine human subjects completed the study

Objective: Compare the bioavailability (i.e. absorption) of blueberries versus juiced blueberries.

Blueberries: In the study day, each participant received 250 g of fresh blueberries either in the whole or juiced form.

Sample collection: Blood and urine was collected from patients for anlaysis

 

Here are more studies with blueberries. 

 

Here are the results of what they found

– In urinary samples, whole blueberry treatment resulted in 108 ions that were significantly higher compared with juiced treatment (positive and negative mode combined), whereas only eight were significantly higher after juiced treatment.

– Whole blueberries resulted in a higher range of phenolic and other metabolites in plasma and urine samples 2 h after consumption.

Here are more studies that have tested the health benefits of fruit juices. 

– Both whole and juiced blueberries resulted in very similar metabolite profiles at 2 h, although this was the only time point measured.

 

Here is what the authors had to say

One study suggested that approximately 15 % of monomeric anthocyanins can be lost after blueberry pressing into juice, whereas losses of up to 55 % during pressing to juice have been reported.

and

We have shown that consuming whole blueberries resulted in higher intensity of phenolic metabolites when compared with ingestion of juiced blueberries, although only the 2-h time point was used.

And

The differences in overall metabolite profiles of plasma and urine after either whole or juiced blueberry consumption were relatively minor.

Take away message

The results of this study suggest that whole blueberries two hours after eating them will achieve a higher concentration than ‘juiced’ blueberries. Further studies are needed to determine if the juicing results in polyphenol levels higher earlier than 2 hours.  It is possible and to be honest, likely, that juicing will result in a faster peak blood levels of blueberry polyphenols.  Unlike a whole blueberry, juicing essentially skips the early steps of digestion

 

 

Reference

Langer et al.  The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach.  British Journal of Nutrition, Volume 120, Issue 3, pages 353-360 pp. 1233-1244

 

Jeremy Johnson, PharmD, PhD
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Categories: Plant Medicine