Esra Çapanoğlu GÜVEN, Gamze Toydemir OTKUN, Dilek BOYACIOĞLU

Flavonoidlerin Biyoyararlılığını Etkileyen Faktörler

Meyve ve sebzelerde yüksek düzeyde bulunan flavonoidlerin sağlık üzerindeki olumlu etkileri çoğunlukla in vitro çalışmalarla ortaya konmuş olup bu bileşiklerin insanlardaki metabolik dönüşümleri ve biyoyarar¬lılık konuları göz ardı edilmiştir. Ancak flavonoidlerin sağlık üzerindeki etkileri değerlendirilirken emilimi, biyoyararlılığı ve metabolizması gibi konular hakkında bilgi edinmek oldukça önemlidir. Yapılan çalışmalar flavonoidlerin biyoyararlılığını etkileyen faktörlerin flavonoidin sınıfı, kimyasal yapısı ve yapısında bulunan şeker gruplarıyla ilişkili olduğunu göstermiştir. Ayrıca, alınan dozun ve alım şeklinin, beslenmenin, cinsiyet farklılıklarının, genetik özelliklerin, kolondaki mikrobiyal populasyonun ve tüketilen gıdada mevcut diğer bileşenlerin de emilim ve biyoyararlılığı etkilediği tespit edilmiştir. Bu çalışmada, flavonoidlerin biyoyarar¬lılığı ve bunu etkileyen faktörleri ele alan araştırmalar derlenmiştir.

Anahtar Kelimeler:

Biyoyararlılık, emilim, metabolizma, flavonoidler, sağlık

Factors Affecting Bioavailability of Flavonoids (Turkish with English Abstract)

The health effects of flavonoids which are highly found in fruits and vegetables were mostly investigated by in vitro studies and the topics of metabolic changes and bioavailability of these compounds in humans were ignored. However, it is of great importance to provide information on the absorption, bioavailability and metabolism of flavonoids in order to evaluate their health effects. Current literature showed that the factors affecting the bioavailability of flavonoids are related with the flavonoid class, its chemical structure, and the glycoside group attached to its structure. In addition, dosage, vehicle of administration, diet, sex differences, individual genetic properties, microbial population of the colon, and other compounds pres¬ent in the food material were also found to affect absorption and bioavailability. In this study, the research studies which investigated the bioavailability of flavonoids and the factors affecting it were investigated.

Keywords:

Bioavailability, absorption, metabolism, flavonoids, health,

PDF

___

Rusznyak SP, Szent-Gyorgyi A. 1936. Vitamin P: flavonols as vitamins. Nature, 138, 27.
Ross JA, Kasum CM. 2002. Dietary Flavonoids: Bioavailability, Metabolic Effects, and Safety. Annu Rev Nutrition, 22, 19–34.
Montoro P, Braca A, Pizza C, Tommasi N. 2005. Structure-antioxidant activity relationships of flavonoids isolated from different plant species. Food Chem, 92 (2), 349-355.
Yoo KM, Hwang IK, Moon BK. 2009. Comparative flavonoids contents of selected herbs and associations of their radical scavenging activity with antiproliferative actions in v79-4 cells. J Food Sci, 74 (6), 419-425.
Mustafa RA, Hamid AA, Mohamed S, Bakar FA. 2010. Total phenolic compounds, flavonoids, and radical scavenging activity of 21 selected tropical plants. J Food Sci, 75 (1), 28-35.
Chen ZY, Chan PT, Ho KY, Fung KP, Wang J. 1996. Antioxidant activity of natural flavonoids is governed by number and location of their aromatic hydoxyl groups. Chem Phys Lipids, 79, 157-163.
Shi H, Noguchi N, Niki E. 2001. Introducing Natural Antioxidants. In: Antioxidants in Food, Practical Applications, Pokorny J (chief ed.), Yanishlieva N, Gordon M, CRC Press LLC, Boca Raton, pp. 147-164.
Rasmussen SE. 2004. Flavonoids and Cardiovascular Disease. In: Functional Foods, Cardiovascular Disease and Diabetes, Arnoldi A (chief ed.), CRC Press, Boca Raton, pp. 82-100.
Virgili F, Scaccini C, Packer L, Rimbach G. 2003. Nutritional Phenolics and Cardiovascular Disease. In: Phytochemical Functional Foods, Johnson I (chief ed.), Williamson G, Woodhead Publishing Limited and CRC Press, Boca Raton, pp. 20-47.
Serafini M, Villano D, Spera G, Pellegrini N. 2006. Redox molecules and cancer prevention: the importance of understanding the role of the antioxidant network. Nutr Cancer, 56 (2), 232-240.
Heim KE, Tagliaferro AR, Bobilya DJ. 2002. Flavonoid antioxidants: chemistry, metabolism and structureactivity relationships. J Nutritional Biochem, 13, 572– 584.
Andersen OM, Markham KR. 2006. Flavonoids Chemistry, Biochemistry and Applications. CRC Press, NY, pp. 35-45.
Erlund I. 2004. Review of the flavonoids quercetin, hesperetin, and naringenin. Dietary sources, bioactivities, bioavailability, and epidemiology. Nutr Res, 24, 851–874.
Otles S. 2005. Methods of Analysis of Food Components and Additives. CRC Press, NY, pp. 60-75.
Crozier A, Lean MEJ, McDonald MS, Black C. 1997. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce. and celery. J Agric Food Chem, 45, 590-595.
Chu Y, Chang C, Hsu H. 2000. Flavonoid content of several vegetables and their antioxidant activity. J Sci Food Agric, 80, 561-566.
Viskupicova J, Ondrejovic M, Sturdik E. 2008. Bioavailability and metabolism of flavonoids. J Food Nutr Res, 47 (4), 151–162.
Hooper L, Kroon PA, Rimm EB, Cohn JS, Harvey I, Le Cornu KA, Ryder JJ, Hall WL, Cassidy A. 2008. Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. Am J Clin Nutr, 88 (1), 38-50.
Sultana B, Anwar F. 2008. Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chem, 108 (3), 879884.
Moco S, Capanoglu E, Tukinov Y, Bino R, Boyacioglu D, Hall RD, Vervoort J, De Vos R. 2007. Tissue specialization at the metabolite level is perceived during the development of tomato fruit. J Exp Bot, 58 (15-16), 41314146.
Mullie P, Clarys P, Deriemaeker P, Hebbelinck M. 2008. Estimation of daily human intake of food flavonoids. Int J Food Sci Technol, 59 (4), 291-298.
Kuhnau J. 1976. The flavonoids: a class of semiessential food components: their role in human nutrition. World Rev Nutr Diet, 24, 117–191.
Sampson L, Rimm E, Hollman PC, De Vries JH, Katan MB. 2002. Flavonol and flavone intakes in US health professionals. J Am Dietetic Ass, 102, 1414-1420.
Hertog MGL, Hollman PCH, Katan MB, Kromhout D. 1993. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands. Nutr Cancer, 20, 21–29.
Leth T, Justesen U. 1998. Analysis of flavonoids in fruits, vegetables and beverages by HPCL-UV and LCMS and estimation of the total daily flavonoid intake in Denmark. In: Polyphenols in Food, Amado R (chief ed.), Andersson H, Bardocz S, Serra F, Off. Official Publications Eur. Commun., Luxembourg, pp. 39–40.
De Pascual-Teresa S, Sanchez-Moreno C, Granado F, Olmedilla B, De Ancos B, Cano MP. 2007. Short and Mid-term Bioavailability of Flavanones From Oranges in Humans. Curr Top Nutraceut R, 5 (2/3), 129-134.
Lotito SB, Frei B. 2006. Consumption of flavonoidrich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? Free Radical Biol Med, 41, 1727-1746.
Shi J, Le Maguer M. 2000. Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Biotechnol, 20, 293–334.
Parada J, Aguliera JM. 2007. Food Microstructure Affects the Bioavailability of Several Nutrients. J Food Sci, 72 (2), 21-32.
McDougall GJ, Fyffe S, Dobson P, Stewart D. 2005. Anthocyanins from red wine – Their stability under simulated gastrointestinal digestion. Phytochem, 66, 2540–2548.
Gregory JF, Quinlivan EP, Davis SR. 2005. Integrated the issues of folate bioavailability, intake and metabolism in the era of fortification. Trends Food Sci Tech, 16, 229–240.
Hollman PCH, Katan MB. 1999. Dietary Flavonoids: Intake, Health Effects and Bioavailability. Food Chem Toxicology, 37, 937-942.
Scalbert A, Morand C, Manach C, Rémésy C. 2002. Absorption and metabolism of polyphenols in the gut and impact on health. Biomed Pharmacother, 56, 276–282.
Giovannelli L, Testa G, De Filippo C, Cheynier V, Clifford MN, Dolara P. 2000. Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo. European J Nutrition, 39, 207-215.
Caderni G, De Filippo C, Luceri C, Salvadori M, Giannini A, Biggeri A, Remy S, Cheynier V, Dolara P. 2000. Effects of black tea, green tea and wine extracts on intestinal carcinogenesis induced by azoxymethane in F344 rats. Carcinogenesis, 21, 1965-1973.
Awad AB, Bradford PG. 2006. Nutrition and Cancer Prevention, CRC Press, NY, pp. 25-50.
Cao G, Prior RL. 1999. Anthocyanins are detected in human plasma after oral administration of an elderberry extract. Clin Chem, 45, 574–576.
Milbury PE, Cao G, Prior RL, Blumberg J. 2002. Bioavailability of elderberry anthocyanins. Mech Ageing Dev, 123, 997–1006.
Simonetti P, Gardana C, Riso P, Mauri P, Pietta P, Porrini M. 2005. Glycosylated flavonoids from tomato puree are bioavailable in humans. Nutr Res, 25 (8), 717-726.
Gonzalez-Barrio R, Trindade LM, Manzaranes P, De Graaff LH, Tomas-Barberan FA, Espin JC. 2004. Production of Bioavailable Flavonoid Glucosides in Fruit Juices and Green Tea by Use of Fungal α-L-Rhamnosidases. J Agric Food Chem, 52, 6136-6142.
Stalmach A, Mullen W, Pecorari M, Serafini M, Crozier A. 2009. Bioavailability of C-linked dihydrochalcone and flavanone glucosides in humans following ingestion of unfermented and fermented rooibos teas. J Agric Food Chem, 57 (15), 7104-7111.
Karakaya S, Nehir-El S. 2006. Total Phenols and Antioxidant Activities of Some Herbal Teas and In Vitro Bioavailability of Black Tea Polyphenols. GOÜ. Ziraat Fakültesi Dergisi, 23 (1), 1-8.
Cassidy A. 2006. Factors affecting the bioavailability of soy isoflavones in humans. J AOAC Int, 89 (4), 11821188.
Cassidy A, Brown JE, Hawdon A, Faughnan MS, King LJ, Millward J, Zimmer-Nechemias L, Wolfe B, Setchell KDR. 2006. Factors affecting the bioavailability of soy isoflavones in humans after ingestion of physiologically relevant levels from different soy foods. J Nutr, 136 (1), 45-51.
Nemeth K, Plumb GW, Berrin JG, Juge N, Jacob R, Naim HY, Williamson G, Swallow DM, Kroon PA. 2003. Deglycosylation by small intestinal cell beta-glucosidases is a critical step in the absorption and metabolism of dietary flavonoids in humans. Eur J Nutr, 42, 29–42.
Manach C, Regerat F, Texier O, Agullo G, Demigne C, Remesy C. 1996. Bioavailability, Metabolism and Physiological Impact of 4-Oxo-Flavonoids. Nutr Res, 16 (3), 517-544.
McDougall GJ, Dobson P, Smith P, Blake A, Stewart D. 2005. Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. J Agric Food Chem, 53 (15), 5896-5904.
Larkin T, Price WE, Astheimer L. 2008. The key importance of soy isoflavone bioavailability to understanding health benefits. Crit Rev Food Sci Nutr, 48 (6), 538-552.
Erlund I, Freese R, Marniemi J, Hakala P, Alfthan G. 2006. Bioavailability of Quercetin From Berries and the Diet. Nutr Cancer, 54 (1), 13-17.
Lesser S, Wolffram S. 2006. Oral bioavailability of the flavonol quercetin - a review. Curr Top Nutraceut Res, 4 (3, 4), 239-256.
Porrini M., Riso P. 2008. Factors influencing the bioavailability of antioxidants in foods: A critical appraisal. Nutr Metab Cardiov Dis, 18 (10), 647-650.
Ercan P, Nehir-El S. 2010. Koenzim Q10’un beslenme ve sağlık açısından önemi ve biyoyararlılığı. TUBAV Bilim Dergisi, 3 (2), 48-56.
Carbone F, Preuss A, Vos RCH de, D’Amico E, Perrotta G, Bovy AG, Martens S, Rosati C. 2009. Developmental, genetic and environmental factors affect the expression of flavonoid genes, enzymes and metabolites in strawberry fruits. Plant, Cell Environ, 32 (8), 11171131.
Tagliazucchi D, Verzelloni E, Bertolini D, Conte A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem, 120 (2), 599-606. 55. Hollman PCH, de Vries JHM, van Leeuwen SD, Mengelers MJB, Katan MB. 1995. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr, 62, 1276–1282.
De Vries JH, Hollman PC, Meyboom S, Buysman MN, Zock PL, van Staveren WA, Katan MB. 1998. Plasma concentrations and urinary excretion of the antioxidant flavonols quercetin and kaempferol as biomarkers for dietary intake. Am J Clin Nutr, 68, 60–65.
Felgines C, Texier O, Morand C, Manach C, Scalbert A. 2000. Bioavailability of the flavanone naringenin and its glycosidese in rats. Am J Physiol Gastrointest Liver Physiol, 279, 1148–1154.
Scalbert A, Williamson G. 2000. Dietary intake and bioavailibility of polyphenols. J Nutr, 130, 2073–2085.
Nielsen ILF, Williamson G. 2007. Review of the Factors Affecting Bioavailability of Soy Isoflavones in Humans. Nutr Cancer, 57 (1), 1-10.
Xu X, Wang HJ, Murphy PA, Cook L, Hendrich S. 1994. Daidzein is a more bioavailable soymilk isoflavone than is genistein in adult women. J Nutr, 124, 825-832.
Holst B, Williamson G. 2008. Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants. Curr Opin Biotechnol, 19, 73-82.
Larkin TA, Price WE, Astheimer LB. 2007. Increased probiotic yoghurt or resistant starch intake does not affect isoflavone bioavailability in subjects consuming a high soy diet. Nutrition, 23, 709-718.
Matsukawa N, Matsumoto M, Chiji H, Hara H. 2009. Oligosaccharide Promotes Bioavailability of a WaterSoluble Flavonoid Glucoside, αG-Rutin, in Rats. J Agric Food Chem, 57, 1498-1505.