NDLI: Berry flavonoids and phenolics: bioavailability and evidence of protective effects

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Berry flavonoids and phenolics: bioavailability and evidence of protective effects

Content Provider	Scilit
Author	Rio, Daniele Del Borges, Gina Crozier, Alan
Copyright Year	2010
Description	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.
Related Links	https://www.cambridge.org/core/services/aop-cambridge-core/content/view/C198E6CE43F0F075B1F861B0F242BED9/S0007114510003958a.pdf/div-class-title-berry-flavonoids-and-phenolics-bioavailability-and-evidence-of-protective-effects-div.pdf
Ending Page	S90
Page Count	24
Starting Page	S67
ISSN	00071145
e-ISSN	14752662
DOI	10.1017/s0007114510003958
Journal	British Journal of Nutrition
Issue Number	S3
Volume Number	104
Language	English
Publisher	Cambridge University Press (CUP)
Publisher Date	2010-10-19
Access Restriction	Open
Subject Keyword	British Journal of Nutrition Nutrition and Dietetics Circulatory System Protective Effects
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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