Human Gut Microbial Degradation of Flavonoids:  Structure−Function Relationships

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2005-04-23
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Simons, Andrean
Renouf, Mathieu
Murphy, Patricia
Hendrich, Suzanne
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Hendrich, Suzanne
University Professor Emeritus
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Food Science and Human Nutrition
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.

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

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Sat Jan 01 00:00:00 UTC 2005
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