Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

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dc.citation.volumev. 68
dc.contributor.authorBraga, Anna Rafaela Cavalcante [UNIFESP]
dc.contributor.authorMurador, Daniella Carisa [UNIFESP]
dc.contributor.authorMesquita, Leonardo Mendes de Souza [UNIFESP]
dc.contributor.authorRosso, Veridiana Vera de [UNIFESP]
dc.coverageSan Diego
dc.date.accessioned2020-07-20T16:30:52Z
dc.date.available2020-07-20T16:30:52Z
dc.date.issued2018
dc.description.abstractAnthocyanins are naturally occurring bioactive compounds that are extensively distributed in plant-derived foodstuffs and, consequently, largely consumed by humans. The consumption of foods rich in anthocyanins is related to decreased risks of developing cardiovascular disease and cancer. Despite the beneficial properties of anthocyanins, their effectiveness at preventing or treating a range of diseases depends on their bioavailability. Scientific developments have produced some methods that simulate the digestion process, facilitating an improvement in our knowledge of anthocyanin bioavailability. Recently, new in vivo and in vitro models simulating digestion have been described, which contribute to a better understanding of anthocyanin bioavailability, but each bioassay has inherent advantages and limitations. This critical review comprehensively summarizes the existing knowledge about the main methods applied to assess the bioavailability of anthocyanins, their related challenges and future research trends.en
dc.description.affiliationFed Univ Sao Paulo UNIFESP, Dept Biosci, BR-11015020 Santos, SP, Brazil
dc.description.affiliationFed Univ Sao Paulo UNIFESP, Dept Exact & Earth Sci, Campus Diadema, BR-09972270 Diadema, SP, Brazil
dc.description.affiliationUnifespFed Univ Sao Paulo UNIFESP, Dept Biosci, BR-11015020 Santos, SP, Brazil
dc.description.affiliationUnifespFed Univ Sao Paulo UNIFESP, Dept Exact & Earth Sci, Campus Diadema, BR-09972270 Diadema, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipSao Paulo Research Foundation (FAPESP)
dc.description.sponsorshipIDFAPESP: 2014/09301-6
dc.format.extent31-40
dc.identifierhttp://dx.doi.org/10.1016/j.jfca.2017.07.031
dc.identifier.citationJournal Of Food Composition And Analysis. San Diego, v. 68, p. 31-40, 2018.
dc.identifier.doi10.1016/j.jfca.2017.07.031
dc.identifier.issn0889-1575
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/55564
dc.identifier.wosWOS:000432505000004
dc.language.isoeng
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal Of Food Composition And Analysis
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectAnthocyaninen
dc.subjectCaco-2en
dc.subjectBioaccessibilityen
dc.subjectBioavailabilityen
dc.subjectBioconversionen
dc.subjectPigmentsen
dc.subjectMicrobiotaen
dc.subjectFood analysisen
dc.subjectFood compositionen
dc.titleBioavailability of anthocyanins: Gaps in knowledge, challenges and future researchen
dc.typeinfo:eu-repo/semantics/review
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