Full Title: Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence.
Journal: Annual review of food science and technology
Year of Publication: 2017
Publication Author(s): Colin D Kay, Gema Pereira-Caro, Iziar A Ludwig, Michael N Clifford, Alan Crozier
This review considers recent investigations on the bioavailability of anthocyanins and flavanones. Both flavonoids are significant dietary components and are considered to be poorly bioavailable, as only low levels of phase II metabolites appear in the circulatory system and are excreted in urine. However, when lower molecular weight phenolic and aromatic ring-fission catabolites, produced primarily by the action of the colonic microbiota, are taken into account, it is evident that anthocyanins and flavanones are much more bioavailable than previously envisaged. The metabolic events to which these flavonoids are subjected as they pass along the gastrointestinal tract and are absorbed into the circulatory system prior to their rapid elimination by renal excretion are highlighted. Studies on the impact of other food components and the probiotic intake on flavonoid bioavailability are summarized, as is the bioactivity of metabolites and catabolites assayed using a variety of in vitro model systems.
Link to Article: https://www.ncbi.nlm.nih.gov/pubmed/28125348