Bioavailability of bioactive food compounds: a challenging journey to bioefficacy.

By Maarit J. Rein, M. Renouf, C. Cruz-Hernandez, L. Actis-Goretta, Sagar K. Thakkar, Marcia da Silva Pinto. British Journal of Clinical Pharmacology, 2013

741 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/10e18cac5ed11ccca2f9b13d5146db1789827994

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In Biochemistry

1. M. Marra
2. Wijdan M Dabeek
3. R. Saini
4. S. Park
5. S. Nile

Citations in the corpus

• Bioactivity of dietary polyphenols: The role of metabolites (2020, background): “Dietary polyphenols are poorly absorbed and/or extensively metabolized within enterocytes and liver by phase I and phase II enzymatic reactions (Rein et al. 2013; Xiao and H€ ogger 2013; Chiou et al. 2014; Zeka et al. 2017).”
• Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. (2015, background): “The bioavailability of β-carotene from plant sources is generally low (10- 65 %), due to resistance of carotene–protein complexes, fibres and the plant cell walls to digestion and degradation to achieve adequate release of carotenoids (Rein et al., 2013).”
• Dietary Quercetin and Kaempferol: Bioavailability and Potential Cardiovascular-Related Bioactivity in Humans (2019, background): “One of the important factors of bioavailability is the fat solubility of the ingested flavonols [10].”