Effect of food matrix on the content and bioavailability of flavonoids

• Published in: Trends in food science & technology 2021-11, Vol.117, p.15-33
• Main Authors: Kamiloglu, Senem, Tomas, Merve, Ozdal, Tugba, Capanoglu, Esra
• Format: Article
• Language: English
• Subjects: Absorption; Bioaccessibility; Bioavailability; Carbohydrates; Carotenoids; Dietary fiber; Dietary minerals; Drawing dies; Flavonoids; Food; Food matrix; In vivo methods and tests; Ingestion; Lipids; Macroconstituents; Metabolism; Microconstituents; Micronutrients; Minerals; Nutrients; Parameters; Phenolics; Proteins; Vitamins
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2020.10.030

Background:Dietary flavonoids have drawn great interest owing to their potential positive effects on health, which considerably rely on their bioaccessibility, transport and further metabolism in the body. One of the key parameters that influence the flavonoid bioavailability is the interaction of these compounds with other nutrients present in the human diet. Scope and Approach:This review highlights the current findings on the influence of co-ingestion of flavonoids with other macro- (carbohydrates, lipids and proteins) and micro-constituents (vitamins, minerals, and other micronutrients) in foods. Key Findings and Conclusions:Majority of both in vitro and in vivo studies in the literature suggest that proteins, dietary fiber, and minerals may induce disadvantageous impact on the bioavailability of flavonoids. On the other hand, lipids, digestible carbohydrates, vitamins, alkaloids, carotenoids and other flavonoids are likely to improve flavonoid bioavailability. Nevertheless, interaction of flavonoids with food matrix components is a complicated parameter that needs to be explored further in order to ensure utmost positive health effects to humans. •Co-ingestion of flavonoids with macro- and micro-constituents affects flavonoid bioavailability.•Proteins, dietary fiber and minerals may reduce the bioavailability of flavonoids.•Reduced bioavailability might be due to the entrapment of flavonoids to the food matrix.•Digestible carbohydrates, lipids, and vitamins may favorably affect flavonoid bioavailability.•Improved micellization might result in enhanced bioavailability of flavonoids.