DIETARY FLAVONOIDS: Bioavailability, Metabolic Effects, and Safety

Annual Review of Nutrition - Tập 22 Số 1 - Trang 19-34 - 2002
Julie A. Ross1,2,3, Christine M. Kasum2,4,3
1Department of Pediatrics, University of Minnesota Medical School, Minneapolis, Minnesota 55455, USA
2Department of Pediatrics, University of Minnesota Cancer Center, Minneapolis, Minnesota 55455;
3Division of Epidemiology, University of Minnesota School of Public Health, Minneapolis, Minnesota 55455;
4Department of Pediatrics, University of Minnesota Medical School, Minneapolis, Minnesota 55455;

Tóm tắt

▪ Abstract  Flavonoids comprise the most common group of plant polyphenols and provide much of the flavor and color to fruits and vegetables. More than 5000 different flavonoids have been described. The six major subclasses of flavonoids include the flavones (e.g., apigenin, luteolin), flavonols (e.g., quercetin, myricetin), flavanones (e.g., naringenin, hesperidin), catechins or flavanols (e.g., epicatechin, gallocatechin), anthocyanidins (e.g., cyanidin, pelargonidin), and isoflavones (e.g., genistein, daidzein). Most of the flavonoids present in plants are attached to sugars (glycosides), although occasionally they are found as aglycones. Interest in the possible health benefits of flavonoids has increased owing to their potent antioxidant and free-radical scavenging activities observed in vitro. There is growing evidence from human feeding studies that the absorption and bioavailability of specific flavonoids is much higher than originally believed. However, epidemiologic studies exploring the role of flavonoids in human health have been inconclusive. Some studies support a protective effect of flavonoid consumption in cardiovascular disease and cancer, other studies demonstrate no effect, and a few studies suggest potential harm. Because there are many biological activities attributed to the flavonoids, some of which could be beneficial or detrimental depending on specific circumstances, further studies in both the laboratory and with populations are warranted.

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Annual Review of Nutrition

Tập 22 Số 1

19-34

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