2. Academic Validation
  3. Bioaccessibility of avocado polyhydroxylated fatty alcohols

Bioaccessibility of avocado polyhydroxylated fatty alcohols

  • Food Chem. 2025 Jan 15;463(Pt 1):140811. doi: 10.1016/j.foodchem.2024.140811.
Nawaz Ahmed 1,  Richard W Smith 2,  Peter X Chen 3,  Michael A Rogers 4,  Paul A Spagnuolo 5
Affiliations

Affiliations

  • 1 Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
  • 2 University of Waterloo Mass Spectrometry Facility, Department of Chemistry, 200 University Avenue West, Waterloo, ON N2L 3G1, Canada. Electronic address: [email protected].
  • 3 Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada. Electronic address: [email protected].
  • 4 Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada. Electronic address: [email protected].
  • 5 Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada. Electronic address: [email protected].
PMID: 39255710 DOI: 10.1016/j.foodchem.2024.140811
Abstract

Avocado-derived polyhydroxylated fatty alcohols (PFAs), such as avocadene and avocadyne, have been recently identified as potent modulators of Mitochondrial Metabolism which selectively induce leukemia cell death and reverse pathologies associated with diet-induced obesity. However, avocadene and avocadyne bioaccessibility from avocado pulp is not reported; hence, this study aims to investigate if these PFAs are bioaccessible. Dynamic (TNO dynamic intestinal model-1 (TIM-1)) and static in vitro digestion of lyophilized Hass avocado pulp powder shows lipolytic gastrointestinal Enzymes led to appreciable bioaccessibility of avocadene (55%) and avocadyne (50%). Furthermore, TIM-1 digestion of a 1:1 ratio of pure avocadene and avocadyne (avocatin B or AvoB) crystals formulated in an oil-in-water microemulsion has on average 15% higher bioaccessibility than the avocado pulp powder demonstrating both dosage forms as potential dietary sources of avocado PFAs. This research provides the impetus for further research on the nutritional significance of dietary long chain fatty alcohols.

Keywords

Avocado; Bioaccessibility; Dietary lipids; Nutrition; Polyhydroxylated fatty alcohols.

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