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, cilt.117, ss.15-33, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 117
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.tifs.2020.10.030
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.15-33
  • Anahtar Kelimeler: 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 Uludağ Üniversitesi Adresli: Evet

Özet

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.