文献类型：期刊文献

英文题名：Food matrix-flavonoid interactions and their effect on bioavailability

作者：Zhang, Jingjing[1,2];Wang, Hui[1];Ai, Chao[1];Lu, Rui[2];Chen, Lei[1];Xiao, Jianbo[1,2];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang, Peoples R China;[2]Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense, Spain

年份：2024

卷号：64

期号：30

起止页码：11124

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：SCI-EXPANDED(收录号：WOS:001023070900001)、、EI(收录号：20232914403999)、Scopus(收录号：2-s2.0-85164694396)、WOS

基金：This work is supported by the National Natural Science Foundation of China [NSFC, Grant No. 32272315, 32072209], the Natural Science Foundation of Guangdong Province [2022A1515010694]

语种：英文

外文关键词：Dietary flavonoids; bioaccessibility; bioavailability; food matrix; gut microbiome

外文摘要：Flavonoid compounds exhibit a wide range of health benefits as plant-derived dietary components. Typically, co-consumed with the food matrix,they must be released from the matrix and converted into an absorbable form (bioaccessibility) before reaching the small intestine, where they are eventually absorbed and transferred into the bloodstream (bioavailability) to exert their biological activity. However, a large number of studies have revealed the biological functions of individual flavonoid compounds in different experimental models, ignoring the more complex but common relationships established in the diet. Besides, it has been appreciated that the gut microbiome plays a crucial role in the metabolism of flavonoids and food substrates, thereby having a significant impact on their interactions, but much progress still needs to be made in this area. Therefore, this review intends to comprehensively investigate the interactions between flavonoids and food matrices, including lipids, proteins, carbohydrates and minerals, and their effects on the nutritional properties of food matrices and the bioaccessibility and bioavailability of flavonoid compounds. Furthermore, the health effects of the interaction of flavonoid compounds with the gut microbiome have also been discussed.