Kinetics of the appearance of cereal alkylresorcinols in pig plasma

Anna Maria Linko, Alastair B. Ross, Afaf Kamal-Eldin, Anja Serena, Anna Kirsten Bjørnbak Kjær, Henry Jørgensen, José L. Peñalvo, Herman Adlercreutz, Per Åman, Knud Erik Bach Knudsen

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)


Alkylresorcinols (AR) are phenolic lipids found in high amounts in wholegrain wheat and rye. They may be important as bioactive components and/or biomarkers of wholegrain wheat and rye intake. AR absorption was studied with pigs during a habitual diet and after a single meal of AR-rich diet. In study 1, four pigs were fed wholegrain rye (RD) and white wheat bread (WD) for 1 week in a cross-over design. Arterial and venous AR concentrations were determined over 540 min after feeding on days 5 and 7. In study 2, four pigs were fed a synthetic, starch-based diet for 5 d, and arterial and venous AR concentrations were determined over 960 min after feeding a single meal of RD. In study 1, plasma AR concentrations after consuming RD peaked at 120 min, remained elevated between 120 and 420 min, and were re-elevated on refeeding at 480 min. In study 2, AR appeared in the plasma after 60 min, peaked at 180-240 min, and remained elevated after 960 min. The apparent elimination half-life was 3.93 h, and the maximum plasma concentration was 666 (SEM 35) nmol/l. Arterial and venous plasma AR concentrations were similar, suggesting that AR are absorbed via the lymphatic system. AR concentrations in pig plasma increase rapidly after a meal containing AR, and persist in plasma for at least 5 d, indicating that AR may be a useful biomarker of wholegrain wheat and rye intake.

Original languageEnglish
Pages (from-to)282-287
Number of pages6
JournalBritish Journal of Nutrition
Issue number2
Publication statusPublished - Feb 2006
Externally publishedYes


  • Alkylresorcinols
  • Biomarkers
  • Rye
  • Wholegrain cereals

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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