Recent advances on the improvement of quercetin bioavailability
Natural antioxidants, such as polyphenols, are finding increasing application in functional foods designed to improve human health, wellbeing, and performance. Quercetin is a flavonol-based polyphenol that exhibits a broad range of potentially beneficial health effects, including anti-hypertensive,...
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| Veröffentlicht in: | Trends in food science & technology 2022-01, Vol.119, p.192-200 |
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| creator | Kandemir, Kevser Tomas, Merve McClements, David Julian Capanoglu, Esra |
| description | Natural antioxidants, such as polyphenols, are finding increasing application in functional foods designed to improve human health, wellbeing, and performance. Quercetin is a flavonol-based polyphenol that exhibits a broad range of potentially beneficial health effects, including anti-hypertensive, anti-diabetic, anti-asthmatic, anti-carcinogenic, anti-viral and antioxidant activities. The types and amounts of quercetin found in different plant sources vary considerably. Onions have a particularly high quercetin content, mainly in the form of isoquercetin, whereas black teas and apples mainly contain quercetin in the form of rutin.
Quercetin has been incorporated into different kinds of food matrices to improve their nutritional profiles, including baked goods and dairy products. However, the bioavailability of quercetin is often relatively low ( |
| doi_str_mv | 10.1016/j.tifs.2021.11.032 |
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Quercetin has been incorporated into different kinds of food matrices to improve their nutritional profiles, including baked goods and dairy products. However, the bioavailability of quercetin is often relatively low (<10%) because of its poor water-solubility, chemical stability, and absorption profile. The bioavailability of quercetin depends on its chemical structure, physicochemical properties, and food matrix effects.
A number of studies have shown that the bioavailability of quercetin can be improved by encapsulating it in well-designed colloidal delivery systems assembled from food-grade ingredients. This review summarizes the major factors affecting the bioavailability of quercetin, as well as approaches being developed to increase its bioavailability. Enhancing the bioavailability of quercetin may lead to the development of more effective nutraceuticals and functional foods.
•Despite its health benefits, bioavailability of quercetin is relatively low (<10%).•Low bioavailability of quercetin is due its hydrophobic structure.•Chemical structure, physicochemical properties, and food matrix affect quercetin bioavailability.•Improving quercetin bioavailability may lead to the development of effective nutraceuticals.</description><identifier>ISSN: 0924-2244</identifier><identifier>EISSN: 1879-3053</identifier><identifier>DOI: 10.1016/j.tifs.2021.11.032</identifier><language>eng</language><publisher>Cambridge: Elsevier Ltd</publisher><subject>Antihypertensives ; Antioxidants ; Antiviral agents ; Asthma ; Bakery products ; Bioavailability ; Black tea ; Carcinogens ; Co-crystallization ; Dairy products ; Diabetes mellitus ; Encapsulation ; Flavonols ; Food ; Food matrix ; Functional foods & nutraceuticals ; Human performance ; Physicochemical properties ; Polyphenols ; Quercetin ; Rutin ; Solubility</subject><ispartof>Trends in food science & technology, 2022-01, Vol.119, p.192-200</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright Elsevier BV Jan 2022</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c328t-1244030ae14e21aac81293d4453f07152797a1e7c5cb88d36bfba379d2de88e93</citedby><cites>FETCH-LOGICAL-c328t-1244030ae14e21aac81293d4453f07152797a1e7c5cb88d36bfba379d2de88e93</cites><orcidid>0000-0003-0335-9433 ; 0000-0002-0791-9373 ; 0000-0003-1057-7914</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0924224421006506$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Kandemir, Kevser</creatorcontrib><creatorcontrib>Tomas, Merve</creatorcontrib><creatorcontrib>McClements, David Julian</creatorcontrib><creatorcontrib>Capanoglu, Esra</creatorcontrib><title>Recent advances on the improvement of quercetin bioavailability</title><title>Trends in food science & technology</title><description>Natural antioxidants, such as polyphenols, are finding increasing application in functional foods designed to improve human health, wellbeing, and performance. Quercetin is a flavonol-based polyphenol that exhibits a broad range of potentially beneficial health effects, including anti-hypertensive, anti-diabetic, anti-asthmatic, anti-carcinogenic, anti-viral and antioxidant activities. The types and amounts of quercetin found in different plant sources vary considerably. Onions have a particularly high quercetin content, mainly in the form of isoquercetin, whereas black teas and apples mainly contain quercetin in the form of rutin.
Quercetin has been incorporated into different kinds of food matrices to improve their nutritional profiles, including baked goods and dairy products. However, the bioavailability of quercetin is often relatively low (<10%) because of its poor water-solubility, chemical stability, and absorption profile. The bioavailability of quercetin depends on its chemical structure, physicochemical properties, and food matrix effects.
A number of studies have shown that the bioavailability of quercetin can be improved by encapsulating it in well-designed colloidal delivery systems assembled from food-grade ingredients. This review summarizes the major factors affecting the bioavailability of quercetin, as well as approaches being developed to increase its bioavailability. Enhancing the bioavailability of quercetin may lead to the development of more effective nutraceuticals and functional foods.
•Despite its health benefits, bioavailability of quercetin is relatively low (<10%).•Low bioavailability of quercetin is due its hydrophobic structure.•Chemical structure, physicochemical properties, and food matrix affect quercetin bioavailability.•Improving quercetin bioavailability may lead to the development of effective nutraceuticals.</description><subject>Antihypertensives</subject><subject>Antioxidants</subject><subject>Antiviral agents</subject><subject>Asthma</subject><subject>Bakery products</subject><subject>Bioavailability</subject><subject>Black tea</subject><subject>Carcinogens</subject><subject>Co-crystallization</subject><subject>Dairy products</subject><subject>Diabetes mellitus</subject><subject>Encapsulation</subject><subject>Flavonols</subject><subject>Food</subject><subject>Food matrix</subject><subject>Functional foods & nutraceuticals</subject><subject>Human performance</subject><subject>Physicochemical properties</subject><subject>Polyphenols</subject><subject>Quercetin</subject><subject>Rutin</subject><subject>Solubility</subject><issn>0924-2244</issn><issn>1879-3053</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kEFLxDAQhYMouK7-AU8Fz62ZpG1SEEQWV4UFQfQc0mSKKbvtmmQL--9NWc-eBmbem_f4CLkFWgCF-r4voutCwSiDAqCgnJ2RBUjR5JxW_JwsaMPKnLGyvCRXIfSUpnVVLcjjBxocYqbtpAeDIRuHLH5j5nZ7P064m29jl_0c0BuMbshaN-pJu61u3dbF4zW56PQ24M3fXJKv9fPn6jXfvL-8rZ42ueFMxhxSMuVUI5TIQGsjgTXclmXFOyqgYqIRGlCYyrRSWl63Xau5aCyzKCU2fEnuTn9TrVQmRNWPBz-kSMVqLuq6kTVNKnZSGT-G4LFTe-922h8VUDWDUr2aQakZlAJQCVQyPZxMmPpPDr0KxmGCYZ1HE5Ud3X_2X-nfcPo</recordid><startdate>202201</startdate><enddate>202201</enddate><creator>Kandemir, Kevser</creator><creator>Tomas, Merve</creator><creator>McClements, David Julian</creator><creator>Capanoglu, Esra</creator><general>Elsevier Ltd</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-0335-9433</orcidid><orcidid>https://orcid.org/0000-0002-0791-9373</orcidid><orcidid>https://orcid.org/0000-0003-1057-7914</orcidid></search><sort><creationdate>202201</creationdate><title>Recent advances on the improvement of quercetin bioavailability</title><author>Kandemir, Kevser ; 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Quercetin is a flavonol-based polyphenol that exhibits a broad range of potentially beneficial health effects, including anti-hypertensive, anti-diabetic, anti-asthmatic, anti-carcinogenic, anti-viral and antioxidant activities. The types and amounts of quercetin found in different plant sources vary considerably. Onions have a particularly high quercetin content, mainly in the form of isoquercetin, whereas black teas and apples mainly contain quercetin in the form of rutin.
Quercetin has been incorporated into different kinds of food matrices to improve their nutritional profiles, including baked goods and dairy products. However, the bioavailability of quercetin is often relatively low (<10%) because of its poor water-solubility, chemical stability, and absorption profile. The bioavailability of quercetin depends on its chemical structure, physicochemical properties, and food matrix effects.
A number of studies have shown that the bioavailability of quercetin can be improved by encapsulating it in well-designed colloidal delivery systems assembled from food-grade ingredients. This review summarizes the major factors affecting the bioavailability of quercetin, as well as approaches being developed to increase its bioavailability. Enhancing the bioavailability of quercetin may lead to the development of more effective nutraceuticals and functional foods.
•Despite its health benefits, bioavailability of quercetin is relatively low (<10%).•Low bioavailability of quercetin is due its hydrophobic structure.•Chemical structure, physicochemical properties, and food matrix affect quercetin bioavailability.•Improving quercetin bioavailability may lead to the development of effective nutraceuticals.</abstract><cop>Cambridge</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.tifs.2021.11.032</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-0335-9433</orcidid><orcidid>https://orcid.org/0000-0002-0791-9373</orcidid><orcidid>https://orcid.org/0000-0003-1057-7914</orcidid></addata></record> |
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| subjects | Antihypertensives Antioxidants Antiviral agents Asthma Bakery products Bioavailability Black tea Carcinogens Co-crystallization Dairy products Diabetes mellitus Encapsulation Flavonols Food Food matrix Functional foods & nutraceuticals Human performance Physicochemical properties Polyphenols Quercetin Rutin Solubility |
| title | Recent advances on the improvement of quercetin bioavailability |
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