Intake of New Zealand blackcurrant powder affects skin-borne volatile organic compounds in middle-aged and older adults

Willems, Mark E. T., Todaka, M., Banic, Milena, Cook, Matthew D. and Sekine, Yoshika (2021) Intake of New Zealand blackcurrant powder affects skin-borne volatile organic compounds in middle-aged and older adults. Journal of Dietary Supplements. pp. 1-17. ISSN 1939-0211

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Skin volatile organic compounds (VOCs) can cause body odor or reveal human disease and may result from lipid peroxidation or activity by skin bacteria. We examined the effect of intake of New Zealand blackcurrant (NZBC) powder for 77 skin VOCs in middle-aged and older adults in a cross-over design. Fourteen adults (9 males, age: 55±5 yr) consumed NZBC powder for 7 days (6 g·day-1 with 138.6 mg anthocyanins). Two hours after the last intake, a passive flux sampler with trapping media was applied in the base of the neck for one hour. Gas chromatography-mass spectrometry was used for media analysis. Habitual anthocyanin intake was quantified using a food frequency questionnaire. Compared to control (i.e. no intake of NZBC powder), emission of six skin VOCs, i.e. 2-nonenal, acetic acid, 2-hexanone, 6-methyl-5-hepten-2-one, benzaldehyde, allyl methyl sulphide, were lower by more than 25%. Increases were observed for γ-octanolactone (+184%) and γ-decanolactone (+89%). A trend for decrease was observed for isovaleraldehyde, hexanal and 2-pentanone and an increase for heptanoic acid and γ-nonanolactone. There was a significant correlation with daily habitual dietary anthocyanin intake for control values of hexanal and percentage change of γ-octanolactone. NZBC powder can change emanation of some VOCs in human skin. Analysis of skin VOCs following specific polyphenol intake may address the impact of dietary components to affect internal metabolic processes, body odor and health.

Item Type: Article
Uncontrolled Keywords: Food Science, Nutrition and Dietetics, Pharmacology (medical), Volatile organic compounds, aging, anthocyanins, body odour, lipid peroxidation, metabolism
Subjects: Q Science > QP Physiology
R Medicine > RC Internal medicine
Divisions: Departments > Sport and Exercise Sciences
Depositing User: Mark Willems
Date Deposited: 25 Mar 2021 08:09
Last Modified: 30 Apr 2021 08:08

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