Tissue distribution and accumulation of cinnamic acid derivatives from Brazilian green propolis in mice

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2025-03-01 DOI:10.1016/j.nfs.2025.100222

Masayuki Yamaga , Masakatsu Nohara , Akihisa Hata , Takashi Ito , Kayo Furumoto , Naomi Ohta , Jiro Miyamae , Hiroko Tani , Ayanori Yamaki , Noboru Fujitani

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Abstract

Cinnamic acid derivatives, particularly prenylated derivatives, are characteristic components of Brazilian green propolis (BGP) and have been attracting attention for their health benefits. However, few reports have investigated their tissue distribution. This study aimed to elucidate the tissue distribution of cinnamic acid derivatives and examine the effects of prenylation by administering BGP to mice. The distribution level of p-coumaric acid was higher in the kidneys than in the liver or intestine. Artepillin C was detected at higher levels in the liver and intestine than in the kidney, and was also distributed in the brain, muscle, spleen, pancreas, and adipose tissue. These results suggested that prenylation enhanced the tissue uptake of cinnamic acid derivatives, which may facilitate the understanding of their functional mechanisms and promote their use in pharmaceuticals and functional foods.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production