The bioavailability, transport, and bioactivity of dietary flavonoids: a review from a historical perspective

Williamson, G., Kay, C. D. and Crozier, A. (2018) The bioavailability, transport, and bioactivity of dietary flavonoids: a review from a historical perspective. Comprehensive Reviews in Food Science and Food Safety, 17(5), pp. 1054-1112. (doi: 10.1111/1541-4337.12351)

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Flavonoids are plant‐derived dietary components with a substantial impact on human health. Research has expanded massively since it began in the 1930s, and the complex pathways involved in bioavailability of flavonoids in the human body are now well understood. In recent years, it has been appreciated that the gut microbiome plays a major role in flavonoid action, but much progress still needs to be made in this area. Since the first publications on the health effects of flavonoids, their action is understood to protect against various stresses, but the mechanism of action has evolved from the now debunked simple direct antioxidant hypothesis into an understanding of the complex effects on molecular targets and enzymes in specific cell types. This review traces the development of the field over the past 8 decades, and indicates the current state of the art, and how it was reached. Future recommendations based on this historical analysis are (a) to focus on key areas of flavonoid action, (b) to perform human intervention studies focusing on bioavailability and protective effects, and (c) to carry out cellular in vitro experiments using appropriate cells together with the chemical form of the flavonoid found at the site of action; this could be the native form of compounds found in the food for studies on digestion and the intestine, the conjugated metabolites found in the blood after absorption in the small intestine for studies on cells, or the chemical forms found in the blood and tissues after catabolism by the gut microbiota.

Item Type:Articles
Additional Information:Gary Williamson acknowledges funding from the UK Biotech-nology and Biological Sciences Research Council (BBSRC), un-der the DRINC initiative (BB/M027406/1) and the EuropeanResearch Council for an advanced grant (POLYTRUE? 322467).Information on the catabolism and bioactivity of flavonoids de-tailed in this review was funded by BBSRC grants to Colin Kay,under the DRINC initiative (BB/H004963/1, BB/I006028/1).Colin Kay was also supported by the USDA National Institute ofFood and Agriculture (Hatch/Kay-Colin; 1011757). Alan Crozieris a consultant for Mars Inc., and has received unrestricted researchgrants from Mars Inc. as well as funding from the US National Pro-cessed Raspberry Council and the Coca-Cola Company, whichsupported some of the research mentioned in this review.
Glasgow Author(s) Enlighten ID:Crozier, Professor Alan
Authors: Williamson, G., Kay, C. D., and Crozier, A.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:Comprehensive Reviews in Food Science and Food Safety
ISSN (Online):1541-4337
Published Online:10 July 2018
Copyright Holders:Copyright © 2018 Institute of Food Technologists
First Published:First published in Comprehensive Reviews in Food Science and Food Safety 17(5):1054-1112
Publisher Policy:Reproduced in accordance with the publisher copyright policy

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