Effect of food matrix on the content and bioavailability of flavonoids

dc.authoridTomas, Merve/0000-0003-1057-7914
dc.authoridOzdal, Tugba/0000-0001-8344-5336
dc.authoridCapanoglu, Esra/0000-0003-0335-9433
dc.authoridKamiloglu, Senem/0000-0003-3902-4360
dc.authorscopusid55754670700
dc.authorscopusid56437916600
dc.authorscopusid55628003500
dc.authorscopusid23666338900
dc.authorwosidTomas, Merve/ABG-3963-2020
dc.authorwosidOzdal, Tugba/B-5799-2018
dc.authorwosidCapanoglu, Esra/A-4455-2018
dc.authorwosidKamiloglu, Senem/P-3633-2018
dc.contributor.authorKamiloglu, Senem
dc.contributor.authorTomas, Merve
dc.contributor.authorOzdal, Tugba
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2024-05-25T11:26:46Z
dc.date.available2024-05-25T11:26:46Z
dc.date.issued2021
dc.departmentOkan Universityen_US
dc.department-temp[Kamiloglu, Senem] Bursa Uludag Univ, Sci & Technol Applicat & Res Ctr BITUAM, TR-16059 Bursa, Turkey; [Tomas, Merve] Istanbul Sabahattin Zaim Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-34303 Istanbul, Turkey; [Ozdal, Tugba] Istanbul Okan Univ, Fac Engn, Dept Food Engn, TR-34959 Istanbul, Turkey; [Capanoglu, Esra] Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkeyen_US
dc.descriptionTomas, Merve/0000-0003-1057-7914; Ozdal, Tugba/0000-0001-8344-5336; Capanoglu, Esra/0000-0003-0335-9433; Kamiloglu, Senem/0000-0003-3902-4360en_US
dc.description.abstractBackground: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. Scope and Approach:This review highlights the current findings on the influence of co-ingestion of flavonoids with other macro- (carbohydrates, lipids and proteins) and micro-constituents (vitamins, minerals, and other micronutrients) in foods. Key Findings and Conclusions:Majority of both in vitro and in vivo studies in the literature suggest that proteins, dietary fiber, and minerals may induce disadvantageous impact on the bioavailability of flavonoids. On the other hand, lipids, digestible carbohydrates, vitamins, alkaloids, carotenoids and other flavonoids are likely to improve flavonoid bioavailability. Nevertheless, interaction of flavonoids with food matrix components is a complicated parameter that needs to be explored further in order to ensure utmost positive health effects to humans.en_US
dc.identifier.citationcount92
dc.identifier.doi10.1016/j.tifs.2020.10.030
dc.identifier.endpage33en_US
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.scopus2-s2.0-85096181554
dc.identifier.scopusqualityQ1
dc.identifier.startpage15en_US
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2020.10.030
dc.identifier.urihttps://hdl.handle.net/20.500.14517/1017
dc.identifier.volume117en_US
dc.identifier.wosWOS:000752730600003
dc.identifier.wosqualityQ1
dc.language.isoen
dc.publisherElsevier Science Londonen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.scopus.citedbyCount118
dc.subjectAbsorptionen_US
dc.subjectBioaccessibilityen_US
dc.subjectMacroconstituentsen_US
dc.subjectMicroconstituentsen_US
dc.subjectPhenolicsen_US
dc.titleEffect of food matrix on the content and bioavailability of flavonoidsen_US
dc.typeReviewen_US
dc.wos.citedbyCount119
dspace.entity.typePublication

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