Pr Elke Richling was awarded by Lisbon Polyphenols 2014 Scientific Committee for her Scientific Contribution

During Lisbon Polyphenols 2014, Pr Elke Richling gave a presentation about "Encapsulation modulates the bioavailability of anthocyanins and their degradation products".




According Pr Richling: "Anthocyanins are responsible for attractive color of red fruits and are attributed with beneficial effects. Especially bilberries have a broad spectrum of anthocyanins. For the described biological mechanisms, the bioavailability of anthocyanins at the site of absorption has a crucial importance. However, anthocyanins are sensitive to environmental conditions, thus their bioavailability in the gastrointestinal tract is an important determinant of their in vivo activity. In the study reported here, the influence on bioavailability of anthocyanins by encapsulation of a bilberry extract (BE) using whey protein or pectin was investigated. We have performed a human intervention study with healthy volunteers and ileostomists (without a colon) and analyzed anthocyanins and their degradation products in urine, plasma, and ileostomy fluids. We were able to show, that the encapsulation stabilizes anthocyanins and modulated the bioavailability of anthocyanins and the colon as adsorption site contributed significantly to the bioavailability of these compounds."


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