http://www.dietcan.net/docs/Polifenoles%20en%20alimentos%20y%20biodisponibilidad.pdf

Polyphenols: food sources and bioavailability

Biological effects of essential oils - A review

Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil, tea, and red wine. They are low molecular weight compounds composed of a three-ring structure with various substitutions. This basic structure is shared by tocopherols (vitamin E). Flavonoids can be subdivided according to the presence of an oxy group at position 4, a double bond between carbon atoms 2 and 3, or a hydroxyl group in position 3 of the C (middle) ring. These characteristics appear to also be required for best activity, especially antioxidant and antiproliferative, in the systems studied. The particular hydroxylation pattern of the B ring of the flavonoles increases their activities, especially in inhibition of mast cell secretion. Certain plants and spices containing flavonoids have been used for thousands of years in traditional Eastern medicine. In spite of the voluminous literature available, however, Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional. Suggestions are made where such possibilities may be worth pursuing.

The Effects of Plant Flavonoids on Mammalian Cells:Implications for Inflammation, Heart Disease, and Cancer

Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies

Dietary agents in cancer prevention: flavonoids and isoflavonoids.

https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1086&context=agron_pubs

Resistant Starch: Promise for Improving Human Health

Soybean isoflavones have been proposed to be anticarcinogenic, but their effective doses have not been established. To study their bioavailability, seven women consumed 3.4, 6.9, or 10.3 mumol isoflavones/kg body wt in soymilk in each of three meals of a liquid diet on one of three feeding days that were separated by 2-wk washout periods. Subjects were randomly assigned to doses in a cross-over design. Plasma, urine and fecal isoflavones were measured by reverse phase HPLC. In two subjects, fecal isoflavone recovery was 10-20 times that in the other five subjects. Average 48-h urinary recoveries of ingested daidzein and genistein were 16 +/- 4 and 10 +/- 4%, respectively, at all three doses among the five subjects excreting only small amounts of isoflavones in feces, whereas urinary recoveries of daidzein and genistein in the two subjects who excreted large amounts of fecal isoflavones were 32 +/- 5 and 37 +/- 6%, respectively. Urinary isoflavone excretion was nearly zero in all subjects at 48 h after dosing. Average plasma concentration of genistein at 24 h after the breakfast isoflavone dose in subjects excreting large amounts of fecal isoflavones was significantly greater by 2.5-fold than in subjects who excreted small amounts of fecal isoflavones (P < 0.05). In vitro anaerobic incubation of isoflavones with human feces showed that intestinal half-life of daidzein and genistein may be as little as 7.5 and 3.3 h, respectively. These data suggest that human isoflavone bioavailability depends upon the relative ability of gut microflora to degrade these compounds.

Bioavailability of soybean isoflavones depends upon gut microflora in women

Soybean isoflavones are proposed to be anticarcinogenic, but their effective doses have not been established. To study the bioavailability of soybean isoflavones for humans, 12 young adult women received single doses of 0.7, 1.3 and 2.0 mg isoflavones/kg body wt in soybean milk as part of a liquid diet. Plasma, urine and fecal isoflavones were measured by reverse-phase HPLC. Average 24-h urinary recoveries of daidzein and genistein were approximately 21% and 9%, respectively, at all three doses. Urinary recovery of daidzein was significantly greater than that of genistein (P < 0.001). Total fecal excretion of isoflavones was only 1-2% of the ingested amount. Plasma total isoflavone concentration was significantly increased to 4.4 +/- 2.5 mumol/L at 6.5 h after a dose of 2.0 mg/kg. The plasma concentrations of daidzein and genisten were approximately equal. Twenty-four hours after dosing, both plasma and urine isoflavone concentrations were nearly nil. Although soybean milk isoflavones seem to be 85% degraded in the intestine, the bioavailability, especially of daidzein, may be sufficient to exert some health-protective effects.

Daidzein Is a More Bioavailable Soymilk Isoflavone than Is Genistein in Adult Women

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the science of fungal toxins.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2006.00052.x

Suzanne Hendrich

Papers

Dietary agents in cancer prevention: flavonoids and isoflavonoids.

Resistant Starch: Promise for Improving Human Health

Bioavailability of soybean isoflavones depends upon gut microflora in women

Daidzein Is a More Bioavailable Soymilk Isoflavone than Is Genistein in Adult Women

Food Mycotoxins: An Update