Document Detail


Food matrix affecting anthocyanin bioavailability: review.
MedLine Citation:
PMID:  21110799     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Anthocyanins, abundant in deep-colored fruits and vegetables, have received considerable attention due to their potential health benefits. However, the bioavailability of anthocyanins is relatively low compared to that of other flavonoids. While previous reviews focused on the absorption, metabolism and excretion of anthocyanins, little information is available on the effects of food matrix on anthocyanin bioavailability, particularly food matrices of the usual diet. The present review includes the recent studies on interactive effects of anthocyanins and certain food components. Evidence suggests that the bioavailability of anthocyanins varies markedly depending on food matrices, including other antioxidants and macronutrients present in foods consumed, which consequently affects the absorption and antioxidant capacity of anthocyanins. Further studies are needed to gain insight into the mechanisms underlying the interactive effects of anthocyanins and food components in their bioavailability and antioxidant capacity of anthocyanins at the physiological level.
Authors:
M Yang; S I Koo; W O Song; O K Chun
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Current medicinal chemistry     Volume:  18     ISSN:  1875-533X     ISO Abbreviation:  Curr. Med. Chem.     Publication Date:  2011  
Date Detail:
Created Date:  2011-01-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9440157     Medline TA:  Curr Med Chem     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  291-300     Citation Subset:  IM    
Affiliation:
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension Unit, 4017, Storrs, CT 06269-4017, USA. ock.chun@uconn.edu.
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