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Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa.
Annu Rev Food Sci Technol. 2011; 2:125-51.AR

Abstract

Flavan-3-ols are a major subclass of the class of plant phytochemicals known as flavonoids. Flavan-3-ols are commonly found in fruit, vegetable, and botanical products, including tea, cocoa, grapes, and apples. Both monomeric catechins and polymeric procyanidins are common in the diet, along with several derivatives produced by degradation of these species during processing. Both epidemiological and biological evidence suggests a health-protective role for dietary flavan-3-ols, leading to increased interest in the bioavailability of these compounds from foods. Flavan-3-ol bioavailability depends on numerous factors, including digestive release, absorption, metabolism, and elimination. In addition to these in vivo factors, the complexity of whole-food systems (physical form, flavan-3-ol form and dose, macronutrient and micronutrient profile, processing, etc.) influences the absorption efficiency and circulating profile of flavan-3-ols. An understanding of how food matrices may influence flavan-3-ol absorption will provide a framework to design and develop functional products that positively affect flavan-3-ol absorption and, by extension, potential bioactivity.

Authors+Show Affiliations

Department of Family Medicine, University of Michigan, Ann Arbor, Michigan 48109, USA.No affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

22129378

Citation

Neilson, Andrew P., and Mario G. Ferruzzi. "Influence of Formulation and Processing On Absorption and Metabolism of Flavan-3-ols From Tea and Cocoa." Annual Review of Food Science and Technology, vol. 2, 2011, pp. 125-51.
Neilson AP, Ferruzzi MG. Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa. Annu Rev Food Sci Technol. 2011;2:125-51.
Neilson, A. P., & Ferruzzi, M. G. (2011). Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa. Annual Review of Food Science and Technology, 2, 125-51. https://doi.org/10.1146/annurev-food-022510-133725
Neilson AP, Ferruzzi MG. Influence of Formulation and Processing On Absorption and Metabolism of Flavan-3-ols From Tea and Cocoa. Annu Rev Food Sci Technol. 2011;2:125-51. PubMed PMID: 22129378.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of formulation and processing on absorption and metabolism of flavan-3-ols from tea and cocoa. AU - Neilson,Andrew P, AU - Ferruzzi,Mario G, PY - 2011/12/2/entrez PY - 2011/12/2/pubmed PY - 2012/1/6/medline SP - 125 EP - 51 JF - Annual review of food science and technology JO - Annu Rev Food Sci Technol VL - 2 N2 - Flavan-3-ols are a major subclass of the class of plant phytochemicals known as flavonoids. Flavan-3-ols are commonly found in fruit, vegetable, and botanical products, including tea, cocoa, grapes, and apples. Both monomeric catechins and polymeric procyanidins are common in the diet, along with several derivatives produced by degradation of these species during processing. Both epidemiological and biological evidence suggests a health-protective role for dietary flavan-3-ols, leading to increased interest in the bioavailability of these compounds from foods. Flavan-3-ol bioavailability depends on numerous factors, including digestive release, absorption, metabolism, and elimination. In addition to these in vivo factors, the complexity of whole-food systems (physical form, flavan-3-ol form and dose, macronutrient and micronutrient profile, processing, etc.) influences the absorption efficiency and circulating profile of flavan-3-ols. An understanding of how food matrices may influence flavan-3-ol absorption will provide a framework to design and develop functional products that positively affect flavan-3-ol absorption and, by extension, potential bioactivity. SN - 1941-1413 UR - https://www.unboundmedicine.com/medline/citation/22129378/Influence_of_formulation_and_processing_on_absorption_and_metabolism_of_flavan_3_ols_from_tea_and_cocoa_ DB - PRIME DP - Unbound Medicine ER -