Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages
The bioaccessibility of flavonoids is of paramount importance in determining their bioavailability and biological effects. Bioaccessibility is influenced by several aspects, comprising the food matrix and the structure of flavonoids. In the present study, the bioaccessibility of different classes of...
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2024-12-01
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| author | Alice Cattivelli Melissa Zannini Maddalena De Angeli Domenico D’Arca Vincenzo Minischetti Angela Conte Davide Tagliazucchi |
| author_facet | Alice Cattivelli Melissa Zannini Maddalena De Angeli Domenico D’Arca Vincenzo Minischetti Angela Conte Davide Tagliazucchi |
| author_sort | Alice Cattivelli |
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| description | The bioaccessibility of flavonoids is of paramount importance in determining their bioavailability and biological effects. Bioaccessibility is influenced by several aspects, comprising the food matrix and the structure of flavonoids. In the present study, the bioaccessibility of different classes of flavonoids (flavanones, flavones, and flavonols) was investigated after in vitro gastro-intestinal digestion of beverages and vegetables. O-glycosylated flavanones were stable during in vitro digestion and easily released from the food matrix. Otherwise, C-glycosylated flavanones displayed a lower bioaccessibility index. Similarly, flavones exhibited a high bioaccessibility index in beverages and vegetables, with the O-glycosylated forms being more stable than the C-glycosylated. Flavonols displayed different stability under gastro-intestinal conditions depending on their structure. The presence of a catechol moiety in the B-ring, as observed in 3-O-glycosylated quercetins, negatively impacted flavonol stability in comparison with kaempferol derivatives that lack the catechol moiety. Indeed, the presence of more than one sugar or the glycosylation of the OH group in the B-ring improved the digestive stability of quercetin derivatives. For flavonols, a clear food matrix effect was observed by comparing the bioaccessibility in beverages and vegetable foods. These findings may aid in improving the comprehension of the biological effects of flavonoids and flavonoid-rich foods. |
| format | Article |
| id | doaj-art-b3a229f0ea1a49f184fc554bf07e42bb |
| institution | DOAJ |
| issn | 2079-7737 |
| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-b3a229f0ea1a49f184fc554bf07e42bb2025-08-20T02:55:31ZengMDPI AGBiology2079-77372024-12-011312108110.3390/biology13121081Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and BeveragesAlice Cattivelli0Melissa Zannini1Maddalena De Angeli2Domenico D’Arca3Vincenzo Minischetti4Angela Conte5Davide Tagliazucchi6Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyNutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyNutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyDepartment of Biomedical, Metabolic and Neural Sciences, University of Modena and Reggio Emilia, 41121 Modena, ItalyDepartment of Biomedical, Metabolic and Neural Sciences, University of Modena and Reggio Emilia, 41121 Modena, ItalyNutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyNutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyThe bioaccessibility of flavonoids is of paramount importance in determining their bioavailability and biological effects. Bioaccessibility is influenced by several aspects, comprising the food matrix and the structure of flavonoids. In the present study, the bioaccessibility of different classes of flavonoids (flavanones, flavones, and flavonols) was investigated after in vitro gastro-intestinal digestion of beverages and vegetables. O-glycosylated flavanones were stable during in vitro digestion and easily released from the food matrix. Otherwise, C-glycosylated flavanones displayed a lower bioaccessibility index. Similarly, flavones exhibited a high bioaccessibility index in beverages and vegetables, with the O-glycosylated forms being more stable than the C-glycosylated. Flavonols displayed different stability under gastro-intestinal conditions depending on their structure. The presence of a catechol moiety in the B-ring, as observed in 3-O-glycosylated quercetins, negatively impacted flavonol stability in comparison with kaempferol derivatives that lack the catechol moiety. Indeed, the presence of more than one sugar or the glycosylation of the OH group in the B-ring improved the digestive stability of quercetin derivatives. For flavonols, a clear food matrix effect was observed by comparing the bioaccessibility in beverages and vegetable foods. These findings may aid in improving the comprehension of the biological effects of flavonoids and flavonoid-rich foods.https://www.mdpi.com/2079-7737/13/12/1081phenolic compoundsmass spectrometryfood matrixgastro-intestinal digestionbioavailability |
| spellingShingle | Alice Cattivelli Melissa Zannini Maddalena De Angeli Domenico D’Arca Vincenzo Minischetti Angela Conte Davide Tagliazucchi Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages Biology phenolic compounds mass spectrometry food matrix gastro-intestinal digestion bioavailability |
| title | Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages |
| title_full | Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages |
| title_fullStr | Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages |
| title_full_unstemmed | Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages |
| title_short | Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages |
| title_sort | bioaccessibility of flavones flavanones and flavonols from vegetable foods and beverages |
| topic | phenolic compounds mass spectrometry food matrix gastro-intestinal digestion bioavailability |
| url | https://www.mdpi.com/2079-7737/13/12/1081 |
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