Flavonoid interactions during digestion, absorption, distribution and metabolism: a sequential structure-activity/property relationship-based approach in the study of bioavailability and bioactivity

被引:188
作者
Gonzales, Gerard Bryan [1 ,2 ,3 ]
Smagghe, Guy [2 ]
Grootaert, Charlotte [1 ]
Zotti, Moises [2 ,4 ]
Raes, Katleen [3 ]
Van Camp, John [1 ]
机构
[1] Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, B-9000 Ghent, Belgium
[2] Univ Ghent, Dept Crop Protect, Fac Biosci Engn, B-9000 Ghent, Belgium
[3] Univ Ghent, Fac Biosci Engn, Dept Ind Biol Sci, Kortrijk, Belgium
[4] Univ Fed Santa Maria, Lab ChemoGenom & Bioinformat, Dept Crop Protect, BR-97119900 Santa Maria, RS, Brazil
关键词
ABC transporters; amylase; flavonoids; glucuronidation; lipase; mucus layer; protein-flavonoid interaction; QSAR; sulfation; P-GLYCOPROTEIN; DIETARY POLYPHENOLS; ALPHA-GLUCOSIDASE; INTESTINAL-ABSORPTION; AFFINITY RELATIONSHIP; QUERCETIN GLYCOSIDES; ORAL BIOAVAILABILITY; MEDIATED INHIBITION; PHENOLIC-COMPOUNDS; POTENT INHIBITORS;
D O I
10.3109/03602532.2014.1003649
中图分类号
R9 [药学];
学科分类号
1007 ;
摘要
Flavonoids are a group of polyphenols that provide health-promoting benefits upon consumption. However, poor bioavailability has been a major hurdle in their use as drugs or nutraceuticals. Low bioavailability has been associated with flavonoid interactions at various stages of the digestion, absorption and distribution process, which is strongly affected by their molecular structure. In this review, we use structure-activity/property relationship to discuss various flavonoid interactions with food matrices, digestive enzymes, intestinal transporters and blood proteins. This approach reveals specific bioactive properties of flavonoids in the gastrointestinal tract as well as various barriers for their bioavailability. In the last part of this review, we use these insights to determine the effect of different structural characteristics on the overall bioavailability of flavonoids. Such information is crucial when flavonoid or flavonoid derivatives are used as active ingredients in foods or drugs.
引用
收藏
页码:175 / 190
页数:16
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