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Doctor of Philosophy, (Nutritional Science)
Study Completed: 2007
College of Sciences
Berry Fruit Anthocyanins in Human Nutrition - Bioavailability and Antioxidant Effects
Mrs Walton studied the bioavailability and antioxidant effect of berry fruit anthocyanins in human nutrition. She has shown that the absorption of anthocyanins mainly occurs in the jejunum and involves a transport mechanism, which is strongly inhibited by other flavonoids. The intake of food together with berry fruits delays absorption, but does not decrease the amount of anthocyanins absorbed. Furthermore, the increased antioxidant capacity in plasma, after berry fruit consumption, has a positive effect on several parameters of oxidative stress, but is not influenced when anthocyanins are ingested together with other foodstuff. The increase is, however, not a result of the original ingested berry fruit compounds, but metabolites thereof. The outcomes of Mrs Walton’s thesis aid to formulate future recommendations regarding anthocyanin intake as part of a healthy diet.
Professor Marlena Kruger
Dr T McGhie
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Last updated on Tuesday 04 April 2017