Effect of food matrix on the content and bioavailability of flavonoids


KAMİLOĞLU BEŞTEPE S., Tomas M., Ozdal T., Çapanoğlu Güven E.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.117, pp.15-33, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 117
  • Publication Date: 2021
  • Doi Number: 10.1016/j.tifs.2020.10.030
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.15-33
  • Keywords: Absorption, Bioaccessibility, Macroconstituents, Microconstituents, Phenolics, IN-VITRO BIOACCESSIBILITY, HEALTH-RELATED COMPOUNDS, GREEN TEA POLYPHENOLS, ANTIOXIDANT ACTIVITY, DIETARY FIBER, PHENOLIC-COMPOUNDS, GASTROINTESTINAL DIGESTION, NONCOVALENT INTERACTIONS, INTESTINAL TRANSPORT, FRUIT BEVERAGES
  • Bursa Uludag University Affiliated: Yes

Abstract

Background:Dietary flavonoids have drawn great interest owing to their potential positive effects on health, which considerably rely on their bioaccessibility, transport and further metabolism in the body. One of the key parameters that influence the flavonoid bioavailability is the interaction of these compounds with other nutrients present in the human diet.