Tomas, MerveÖzdal, TuğbaÇapanoğlu, Esra2024-05-152024-05-152021-11Kamiloğlu, S. vd. (2021). "Effect of food matrix on the content and bioavailability of flavonoids ". Trends in Food Science and Technology, 117, 15-33.0924-22441879-3053https://doi.org/10.1016/j.tifs.2020.10.030https://www.sciencedirect.com/science/article/pii/S0924224420306531https://hdl.handle.net/11452/41437Background:Dietary flavonoids have drawn great interest owing to their potential positive effects on health, which considerably rely on their bioaccessibility, transport and further metabolism in the body. One of the key parameters that influence the flavonoid bioavailability is the interaction of these compounds with other nutrients present in the human diet. Scope and Approach:This review highlights the current findings on the influence of co-ingestion of flavonoids with other macro- (carbohydrates, lipids and proteins) and micro-constituents (vitamins, minerals, and other micronutrients) in foods. Key Findings and Conclusions:Majority of both in vitro and in vivo studies in the literature suggest that proteins, dietary fiber, and minerals may induce disadvantageous impact on the bioavailability of flavonoids. On the other hand, lipids, digestible carbohydrates, vitamins, alkaloids, carotenoids and other flavonoids are likely to improve flavonoid bioavailability. Nevertheless, interaction of flavonoids with food matrix components is a complicated parameter that needs to be explored further in order to ensure utmost positive health effects to humans.eninfo:eu-repo/semantics/closedAccessAbsorptionBioaccessibilityMacroconstituentsMicroconstituentsPhenolicsIn-vitro bioaccessibilityHealth-related compoundsGreen tea polyphenolsAntioxidant activityDietary fiberPhenolic-compoundsGastrointestinal digestionNoncovalent interactionsIntestinal transportFruit beveragesBiochemistryCarbohydratesLipidsNutrientsProteinsFlavonoidFood matrixesHealth effectsHuman dietIn-vitroArticle0007527306000032-s2.0-850961815541533117Food Science & technologyQuercetin; Flavanols; Flavonoid