Bioavailability of dietary polyphenols and the cardiovascular diseases

Abstract

Epidemiological studies indicate that the higher intake of fruits and vegetables may reduce the risks of many degenrative diseases like cancer, cardiovascular disease, cataract etc. This is attributed mainly to the intake of dietary polyphenols as seen in Mediterranean diets. However, the bioavailability of polyphenols is reported to be low due to poor absorption in the gut, intestine and colon and depends on the type of compounds, chemical structure, food matrix, extent of conjugation and individual colon microflora. In general, flavonoids, aglycones and pure compounds are absorbed more when compared to the glycosides. Diversity in intestinal mocroflora also contributes to a great extent for the variation in absorption of polyphenols as seen in a few studies for the absorption of isoflavones. Among the polyphenols, isoflavones are known to be more bioavailable followed by phenolic acids, flavanols, flavanones, flavonols and lowest bioavailability was seen for anthocyanins and proanthocyanidins.Not Available