Bioaccessibility of Flavonoids from Foods and Beverages
Author Information
Author(s): Alice Cattivelli, Melissa Zannini, Maddalena De Angeli, Domenico D’Arca, Vincenzo Minischetti, Angela Conte, Davide Tagliazucchi
Primary Institution: University of Modena and Reggio Emilia
Hypothesis
The study investigates the bioaccessibility of different classes of flavonoids from selected beverages and vegetables after in vitro gastrointestinal digestion.
Conclusion
Flavones and flavanones, especially the O-glycosylated derivatives, showed high stability and bioaccessibility under gastrointestinal conditions, while flavonols were less stable.
Supporting Evidence
- Flavones were the most stable compounds with a bioaccessibility index near 100%.
- O-glycosylated flavanones were stable during digestion and easily released from the food matrix.
- C-glycosylated flavanones displayed a lower bioaccessibility index.
- Flavonols showed different stability depending on their structure.
- Chamomile tea and red radicchio had high bioaccessibility for flavones.
- Rooibos and green teas contained mainly C-glycosylated flavones with lower bioaccessibility.
Takeaway
This study looks at how well our bodies can use healthy plant compounds called flavonoids from different foods. Some types are easier for our bodies to use than others.
Methodology
The study used an in vitro model to simulate gastrointestinal digestion and measured the bioaccessibility of flavonoids from various foods.
Limitations
The study is limited to in vitro conditions and may not fully represent in vivo bioaccessibility.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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