Dietary intake of phloridzin from natural occurrence in foods

Abstract

Type 2 diabetes mellitus (T2DM) is one of the major diseases of our times. Besides being a considerable inconvenience for the patient, the associated healthcare expenses are tremendous. One of the cornerstones of T2DM prevention is a healthy diet, including a variety of fruits and vegetables. Apples are touted to have health benefits, and the apple polyphenol, phloridzin, has gained interest in recent years as it can reduce intestinal sugar uptake by inhibition of the Na/glucose cotransporter 1. By researching the amount of phloridzin in different food sources and linking them to their consumption data, we could estimate the average and high-level phloridzin consumption in Europe. On average, European people consume 0·7–7·5 mg/d phloridzin, the main contributors being apples and apple juice. High-level consumers may get up to 52 mg/d of phloridzin. Older people are more at risk of developing T2DM, yet they consume less phloridzin than adolescents and adults, as determined by our survey. Management of blood glucose levels might be improved by the consumption of phloridzin, as has been shown in recent clinical trials; these trials used phloridzin-enriched apple extract at doses exceeding those from normal food consumption. There are, however, indications that consumption of average to high levels of phloridzin via food might also contribute to reduced sugar load and a reduction in T2DM risk.

Improvement Effect of Lotus Leaf Flavonoids on Carbon Tetrachloride-Induced Liver Injury in Mice

“…Kaempferitrin, hypericin, astragalin, phlorizin, and quercetin are active compounds with higher anti-inflammatory and anti-oxidation effects [36][37][38][39][40]. The improvement effect of LLF on CCl 4 -induced liver injury also arises from the effect of these five chemicals, especially the synergistic effect.…”

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

“…A daily dose of 0.5 g of APF per kg of body weight or about 35 g per person of average body weight (70 kg) contains approximately a half of recommended daily intake of DF whose intakes higher than 25 g per day (adequate for normal laxation) are associated with improved BW maintenance and a reduced risk of diabetes type II [53], and significant amount of total phenols (270 mg GAE) and flavonoids (870 mg QE), including 7.5 mg of phlorizin, known as an antihyperglycemic and antihyperlipidemic agent in diabetes and obesity [54], as well as 7.8. mg of CGA and 10 mg of quercetin. Having in mind that Europeans consume 0.7-7.5 mg/d phlorizin from natural sources [55], it could contribute significantly. Both quercetin and its derivatives, and CGA present in 35 g of APF represent about half part of average daily intakes of Chinese and Japanese (20 and 15 mg per day, respectively) [56,57] while 150 mg potassium represents 1/20 of recommended daily intake for adults.…”

Dynamics of Phloridzin and Related Compounds in Four Cultivars of Apple Trees during the Vegetation Period

“…However, in species other than M. domestica, only exceptionally low amounts of phloridzin were detected [27]. The dietary intake of phloridzin from natural occurrences in foods was evaluated by Niederberger et al [28]. European people consume, on average, 0.7-7.5 mg/d of phloridzin; however, high-level consumers may eat up to 52 mg/d of phloridzin [28].…”

“…The dietary intake of phloridzin from natural occurrences in foods was evaluated by Niederberger et al [28]. European people consume, on average, 0.7-7.5 mg/d of phloridzin; however, high-level consumers may eat up to 52 mg/d of phloridzin [28]. Chlorogenic acid (Figure 2) is a phenolic compound which is very frequent in the plant kingdom, functioning as an intermediate in lignin biosynthesis [29].…”