Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7619726 | Journal of Food Composition and Analysis | 2018 | 39 Pages |
Abstract
Anthocyanins 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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna Rafaela Cavalcante Braga, Daniella Carisa Murador, Leonardo Mendes de Souza Mesquita, Veridiana Vera de Rosso,