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dc.contributor.authorEker, Merve Eda
dc.contributor.authorAaby, Kjersti
dc.contributor.authorBudic-Leto, Irena
dc.contributor.authorBrnčić, Suzana Rimac
dc.contributor.authorEl, Sedef Nehir
dc.contributor.authorKarakaya, Sibel
dc.contributor.authorSimsek, Sebnem
dc.contributor.authorManach, Claudine
dc.contributor.authorWiczkowski, Wieslaw
dc.contributor.authorde Pascual-Teresa, Sonia
dc.date.accessioned2020-01-06T09:27:29Z
dc.date.available2020-01-06T09:27:29Z
dc.date.created2020-01-02T12:39:53Z
dc.date.issued2020
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/11250/2634927
dc.description.abstractnthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases leads to contradictory results in human trials. This variability could be caused at two levels, one at the bioavailability level and the other at the effect and mechanisms of action. In this context, we have thoroughly reviewed the scientific literature on anthocyanins variability caused by variation in bioavailability. Based on the literature reviewed, we have concluded that the variability in anthocyanins bioavailability might be produced by the lack of homogeneity introduced at three different levels: food matrix and food processing, enzymes involved in anthocyanin metabolism and transport, and anthocyanin metabolizing gut microbiota. However, it should be noted that the literature on anthocyanins bioavailability considering inter or intra-individual variability is still very scarce, which makes it difficult to reach any firm conclusion on the main metabolizing enzymes or bacteria that would be responsible for the variability in anthocyanin bioavailability.
dc.language.isoeng
dc.titleA Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.volume9
dc.source.journalFoods
dc.source.issue2
dc.identifier.doi10.3390/foods9010002
dc.identifier.cristin1765158
dc.relation.projectNorges forskningsråd: 262300
dc.relation.projectNofima AS: 201701
cristin.unitcode7543,3,1,0
cristin.unitnameMat og helse
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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