Food matrix affecting anthocyanin bioavailability: review.

Auteur(s) :
Song WO., Chun OK., Yang CM., Koo SI.
Date :
Déc, 2010
Source(s) :
CURR MED CHEM. #18:2 p291-300
Adresse :
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension Unit, 4017, Storrs, CT 06269-4017, USA. ock.chun@uconn.edu.

Sommaire de l'article

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.

Source : Pubmed
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