The influence of the matrix of red beetroot products and interindividual variability on betacyanins bioavailability in humans was studied. In a randomized crossover study 12 volunteers consumed red beet juice and crunchy slices containing betanin and isobetanin. Betalains were analyzed by the HPLC-DAD-MS. Urine samples examined after the consumption of both products contained not only native betacyanins but also their aglycones. In case of juice, the highest betacyanins urine excretion rate was observed within the first 2 h (64 nmol/h), while in case of crunchy slices within the period of 2–4 h (66 nmol/h). Among volunteers, the average total betacyanins excretion rate ranged from 18.54 to 67.96 nmol/h and, 13.15 to 63.58 nmol/h for red beet juice and crunchy slices, respectively. In total, approximately 0.3% of betacyanins (ranging from 0.12 to 0.58%) ingested from both products was excreted. The study showed that betacyanins bioavailability from juice and crunchy slices is similar, with the matrix of products consumed having an impact on betacyanins excretion profile, and the phenotype of volunteers affecting betacyanins excretion rate.

研究了红色甜菜根产品基质和个体间变异性对人类β-花青素生物利用度的影响。在一项随机交叉研究中，有12名志愿者食用了红甜菜汁以及含有甜菜碱和异麦丹宁的香脆片。通过HPLC-DAD-MS分析甜菜碱。食用两种产品后检查的尿液样品不仅含有天然的花青素，还含有其糖苷配基。如果是果汁，则在头2小时（64 nmol / h）内观察到最高的花青素尿排泄速率，而在2-4小时（66 nmol / h）内出现松脆的切片时。在志愿者中，甜菜汁和香脆片的平均总花青素排泄率分别为18.54至67.96 nmol / h和13.15至63.58 nmol / h。总计约0.3％的花青素（范围从0.12到0。从这两种产品中摄取的食物中有58％被排出体外。研究表明，果汁和香脆片中的β-花青素生物利用度相似，所食用产品的基质对β-花青素的排泄特性有影响，而志愿者的表型会影响β-花青素的排泄率。