Search results

(1 - 1 of 1)
CHARACTERIZATION OF HERBS AND SPICES PHYTOCHEMICALS AND PHARMACOKINETIC PROFILE OVER 24-HOUR AFTER CONSUMPTION IN OVERWEIGHT/OBESE ADULTS
Title
CHARACTERIZATION OF HERBS AND SPICES PHYTOCHEMICALS AND PHARMACOKINETIC PROFILE OVER 24-HOUR AFTER CONSUMPTION IN OVERWEIGHT/OBESE ADULTS
Creator
Huang, Yudai
Date
2022
Description
The health benefits of herbs and spices (H/S) have been known since ancient times. They are a rich source of phytochemicals, such as phenolic...
Show moreThe health benefits of herbs and spices (H/S) have been known since ancient times. They are a rich source of phytochemicals, such as phenolic compounds and terpenoids. However, there is limited information on their absorption and metabolism in humans. Therefore, the primary objective of this study is to identify and characterize phytochemical compounds in H/S mixtures and their absorption and metabolism in the human body over 24 h. H/S and plasma samples used in this study were from a randomized, single-blinded, 4-arm, 24 h, multi-sampling, single-center crossover clinical trial (Clincaltrials.gov NCT03926442) conducted in obese or overweight adults (n=24, aged 37 ± 3 years, BMI=28.4 ± 0.6 kg/m2). Plasma samples were collected at baseline (t=0 h), 0.5, 1, 2, 4, 5.5, 7, and 24 h after consuming a high-fat high-carbohydrate (HFHC) meal with salt and pepper (control) or the control meal with 6 g of three different H/S mixtures (Italian herb: rosemary, basil, thyme, oregano, and parsley in the same ratio; cinnamon; and pumpkin pie spice containing cinnamon, ginger, nutmeg and allspice, the ratio unknown). The phytochemical compounds in the H/S mixtures and their metabolites in human plasma were tentatively identified and quantified by dynamic multiple reaction monitoring transitions on UHPLC-QQQ-MS/MS. Statistical analysis was conducted on SAS-PC 9.4 using non-parametric test via NPAR1WAY procedure. A total of 79 phytochemical compounds were quantified from samples of three H/S mixtures and pepper, of which 36 were flavonoids conpounds, 8 were terpenoids, 27 phenolic acids, and 9 were identified as other compounds. Acetone showed the highest extraction ability for both (poly)phenols and terpenoids in H/S compared to other organic solvents (50% and 80% methanol, ethyl acetate and chloroform). Italian herb contains 763.1 mg/100 g flavonoids, 879 mg/100 g phenolic acids, and 498.6 mg/100g terpenoids; cinnamon contains 981 mg/100 g flavonoids, 11.2 mg/100g phenolic acids, 292.3 mg/100g coumarin, and 1977.1 mg/100 g cinnamaldehyde; pumpkin pie spice contains 655.8 mg/100 g flavonoids, 17.1 mg/100 g phenolic acids, 226.5 mg/100 g coumarin, and 1633 mg/100 g cinnamaldehyde. A total of 47 metabolites were tentatively identified and quantified in plasma samples after H/S consumption over 24 h. Plasma concentrations of carnosic acid derivatives and the glucuronidation products increased after intake of Italian herb, and the Area under the curve (AUC0-24h) was significantly different from control (all P < 0.05) except carnosol glucuronide. Carnosic acid and carnosol had Tmax at 3.4±1.1 and 1.8±0.3 h, respectively, while both of their conjugated glucuronides kept increasing until 24 h. Coumarin glucuronide was increased by cinnamon and pumpkin pie spice consumption with peak concentrations reached at between 1.5-1.6 h. The AUC0-24h after both meals were significantly different from control meal, both P < 0.05. Our results suggest that H/S contain diverse categories of phytochemical compounds that are absorbed and metabolized in the human body into various metabolites in response to 3 different H/S test meals and their appearance in the blood starts as early as around 0.5 h and extends to as long as 24 h for select metabolites.
Show less