Document Type

Article

Publication Date

4-23-2005

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

53

Issue

10

First Page

4258

Last Page

4263

DOI

10.1021/jf0500177

Abstract

The relationship between chemical structure and gut microbial degradation rates of 14 flavonoids, flavone, apigenin, chrysin, naringenin, kaempferol, genistein, daidzein, daidzin, puerarin, 7,4‘-dihydroxyflavone, 6,4‘-dihydroxyflavone, 5,4‘-dihydroxyflavone, 5,3‘-dihydroxyflavone, and 4‘-hydroxyflavone, was investigated by anaerobically fermenting the flavonoids with human gut microflora (n = 11 subjects). Degradation rates for the 5,7,4‘-trihydroxyl flavonoids, apigenin, genistein, naringenin, and kaempferol, were significantly faster than the other structural motifs. Puerarin was resistant to degradation by the gut microflora. Extensive degradation of flavonoids by gut microflora may result in lower overall bioavailability than those flavonoids that are slowly degraded because rapidly degrading flavonoids are less likely to be absorbed intact.

Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry ,53(10):4258-4263. doi:10.1021/jf0500177. Copyright 2005 American Chemical Society.

Rights

One-time permission is granted only for the use specified in your request. No additional uses are granted (such as derivative works or other editions).

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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