Flavonoid Bioavailability and Attempts for Bioavailability Enhancement

Flavonoids are a group of phytochemicals that have shown numerous health effects and have therefore been studied extensively. Of the six common food flavonoid classes, flavonols are distributed ubiquitously among different plant foods whereas appreciable amounts of isoflavones are found in leguminou...
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Autor*in:	H. P. Vasantha Rupasinghe [verfasserIn] Surangi H. Thilakarathna [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2013

Schlagwörter:	flavonoids bioavailability diet health disease

Übergeordnetes Werk:	In: Nutrients - MDPI AG, 2009, 5(2013), 9, Seite 3367-3387
Übergeordnetes Werk:	volume:5 ; year:2013 ; number:9 ; pages:3367-3387

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/nu5093367

Katalog-ID:	DOAJ078572886

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spelling	10.3390/nu5093367 doi (DE-627)DOAJ078572886 (DE-599)DOAJfdb21ce975ff49a991c286cfece86506 DE-627 ger DE-627 rakwb eng TX341-641 H. P. Vasantha Rupasinghe verfasserin aut Flavonoid Bioavailability and Attempts for Bioavailability Enhancement 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Flavonoids are a group of phytochemicals that have shown numerous health effects and have therefore been studied extensively. Of the six common food flavonoid classes, flavonols are distributed ubiquitously among different plant foods whereas appreciable amounts of isoflavones are found in leguminous plant-based foods. Flavonoids have shown promising health promoting effects in human cell culture, experimental animal and human clinical studies. They have shown antioxidant, hypocholesterolemic, anti-inflammatory effects as well as ability to modulate cell signaling and gene expression related disease development. Low bioavailability of flavonoids has been a concern as it can limit or even hinder their health effects. Therefore, attempts to improve their bioavailability in order to improve the efficacy of flavonoids are being studied. Further investigations on bioavailability are warranted as it is a determining factor for flavonoid biological activity. flavonoids bioavailability diet health disease Nutrition. Foods and food supply Surangi H. Thilakarathna verfasserin aut In Nutrients MDPI AG, 2009 5(2013), 9, Seite 3367-3387 (DE-627)610604155 (DE-600)2518386-2 20726643 nnns volume:5 year:2013 number:9 pages:3367-3387 https://doi.org/10.3390/nu5093367 kostenfrei https://doaj.org/article/fdb21ce975ff49a991c286cfece86506 kostenfrei http://www.mdpi.com/2072-6643/5/9/3367 kostenfrei https://doaj.org/toc/2072-6643 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2013 9 3367-3387
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allfieldsSound	10.3390/nu5093367 doi (DE-627)DOAJ078572886 (DE-599)DOAJfdb21ce975ff49a991c286cfece86506 DE-627 ger DE-627 rakwb eng TX341-641 H. P. Vasantha Rupasinghe verfasserin aut Flavonoid Bioavailability and Attempts for Bioavailability Enhancement 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Flavonoids are a group of phytochemicals that have shown numerous health effects and have therefore been studied extensively. Of the six common food flavonoid classes, flavonols are distributed ubiquitously among different plant foods whereas appreciable amounts of isoflavones are found in leguminous plant-based foods. Flavonoids have shown promising health promoting effects in human cell culture, experimental animal and human clinical studies. They have shown antioxidant, hypocholesterolemic, anti-inflammatory effects as well as ability to modulate cell signaling and gene expression related disease development. Low bioavailability of flavonoids has been a concern as it can limit or even hinder their health effects. Therefore, attempts to improve their bioavailability in order to improve the efficacy of flavonoids are being studied. Further investigations on bioavailability are warranted as it is a determining factor for flavonoid biological activity. flavonoids bioavailability diet health disease Nutrition. Foods and food supply Surangi H. Thilakarathna verfasserin aut In Nutrients MDPI AG, 2009 5(2013), 9, Seite 3367-3387 (DE-627)610604155 (DE-600)2518386-2 20726643 nnns volume:5 year:2013 number:9 pages:3367-3387 https://doi.org/10.3390/nu5093367 kostenfrei https://doaj.org/article/fdb21ce975ff49a991c286cfece86506 kostenfrei http://www.mdpi.com/2072-6643/5/9/3367 kostenfrei https://doaj.org/toc/2072-6643 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 5 2013 9 3367-3387
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callnumber-first	T - Technology
author	H. P. Vasantha Rupasinghe
spellingShingle	H. P. Vasantha Rupasinghe misc TX341-641 misc flavonoids misc bioavailability misc diet misc health misc disease misc Nutrition. Foods and food supply Flavonoid Bioavailability and Attempts for Bioavailability Enhancement
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topic_title	TX341-641 Flavonoid Bioavailability and Attempts for Bioavailability Enhancement flavonoids bioavailability diet health disease
topic	misc TX341-641 misc flavonoids misc bioavailability misc diet misc health misc disease misc Nutrition. Foods and food supply
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title	Flavonoid Bioavailability and Attempts for Bioavailability Enhancement
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title_auth	Flavonoid Bioavailability and Attempts for Bioavailability Enhancement
abstract	Flavonoids are a group of phytochemicals that have shown numerous health effects and have therefore been studied extensively. Of the six common food flavonoid classes, flavonols are distributed ubiquitously among different plant foods whereas appreciable amounts of isoflavones are found in leguminous plant-based foods. Flavonoids have shown promising health promoting effects in human cell culture, experimental animal and human clinical studies. They have shown antioxidant, hypocholesterolemic, anti-inflammatory effects as well as ability to modulate cell signaling and gene expression related disease development. Low bioavailability of flavonoids has been a concern as it can limit or even hinder their health effects. Therefore, attempts to improve their bioavailability in order to improve the efficacy of flavonoids are being studied. Further investigations on bioavailability are warranted as it is a determining factor for flavonoid biological activity.
abstractGer	Flavonoids are a group of phytochemicals that have shown numerous health effects and have therefore been studied extensively. Of the six common food flavonoid classes, flavonols are distributed ubiquitously among different plant foods whereas appreciable amounts of isoflavones are found in leguminous plant-based foods. Flavonoids have shown promising health promoting effects in human cell culture, experimental animal and human clinical studies. They have shown antioxidant, hypocholesterolemic, anti-inflammatory effects as well as ability to modulate cell signaling and gene expression related disease development. Low bioavailability of flavonoids has been a concern as it can limit or even hinder their health effects. Therefore, attempts to improve their bioavailability in order to improve the efficacy of flavonoids are being studied. Further investigations on bioavailability are warranted as it is a determining factor for flavonoid biological activity.
abstract_unstemmed	Flavonoids are a group of phytochemicals that have shown numerous health effects and have therefore been studied extensively. Of the six common food flavonoid classes, flavonols are distributed ubiquitously among different plant foods whereas appreciable amounts of isoflavones are found in leguminous plant-based foods. Flavonoids have shown promising health promoting effects in human cell culture, experimental animal and human clinical studies. They have shown antioxidant, hypocholesterolemic, anti-inflammatory effects as well as ability to modulate cell signaling and gene expression related disease development. Low bioavailability of flavonoids has been a concern as it can limit or even hinder their health effects. Therefore, attempts to improve their bioavailability in order to improve the efficacy of flavonoids are being studied. Further investigations on bioavailability are warranted as it is a determining factor for flavonoid biological activity.
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title_short	Flavonoid Bioavailability and Attempts for Bioavailability Enhancement
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