Biodostępność polifenoli roślinnych

© Borgis - Postępy Fitoterapii 3/2004, s. 126-137

Justyna Makowska-Wąs, Zbigniew Janeczko

Summary
Flavonoids comprise the most common group of plant polyphenols. More than 4000 different flavonoids have been described so far. The six major classes of flavonoids include flavones (e.g. apigenin, luteolin, diosmetin), flavonols (e.g. kaempferol, quercetin, myricetin), flavanones (e.g. naringenin, hesperedin), flavanols (e.g. catechin, gallocatechin), anthocyanidins (e.g. pelargonidin, cyanidin) and isoflavones (e.g. daidzein, genistein). Flavonoids occur in food primarily as glycosides and polymers. The daily consumption of total flavonoids, mainly in vegetables, fruits and beverages is described as 1-2g. Flavonoids are poorly absorbed from the gut and are subjected to degradation by intestinal microorganism to various phenolic acids. Phenolic acids are a subclass of polyphenols. Their metabolism is very similar to flavonoids.

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