Berry flavonoids and phenolics: bioavailability and evidence of protective effects

Del Rio, D., Borges, G. and Crozier, A. (2010) Berry flavonoids and phenolics: bioavailability and evidence of protective effects. British Journal of Nutrition, 104(S3), S67-S90. (doi: 10.1017/S0007114510003958)

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Berries contain vitamin C and are also a rich source of phytochemicals, especially anthocyanins which occur along with other classes of phenolic compounds, including ellagitannins, flavan-3-ols, procyanidins, flavonols and hydroxybenzoate derivatives. This review examines studies with both human subjects and animals on the absorption of these compounds, and their glucuronide, sulphate and methylated metabolites, into the circulatory system from the gastrointestinal tract and the evidence for their localisation within the body in organs such as the brain and eyes. The involvement of the colonic microflora in catabolising dietary flavonoids that pass from the small to the large intestine is discussed along with the potential fate and role of the resultant phenolic acids that can be produced in substantial quantities. The in vitro and in vivo bioactivities of these polyphenol metabolites and catabolites are assessed, and the current evidence for their involvement in the protective effects of dietary polyphenols, within the gastrointestinal tract and other parts of the body to which they are transported by the circulatory system, is reviewed.

Item Type:Articles
Glasgow Author(s) Enlighten ID:Borges, Dr Gina and Crozier, Professor Alan
Authors: Del Rio, D., Borges, G., and Crozier, A.
College/School:College of Medical Veterinary and Life Sciences
Journal Name:British Journal of Nutrition

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