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Human Gut Microbial Degradation of Flavonoids:  Structure−Function Relationships
Journal of Agricultural and Food Chemistry
  • Andrean L. Simons, Iowa State University
  • Mathieu Renouf, Iowa State University
  • Patricia A. Murphy, Iowa State University
  • Suzanne Hendrich, Iowa State University
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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.

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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American Chemical Society
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Andrean L. Simons, Mathieu Renouf, Patricia A. Murphy and Suzanne Hendrich. "Human Gut Microbial Degradation of Flavonoids:  Structure−Function Relationships" Journal of Agricultural and Food Chemistry Vol. 53 Iss. 10 (2005) p. 4258 - 4263
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