A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability

Merve Eda Eker (1, 2, 3) , Kjersti Aaby (4) , Irena Budic-Leto (5) , Suzana Rimac Brncic (6, 7) , Sedef Nehir El (3) , Sibel Karakaya (3) , Sebnem Simsek (3) , Claudine Manach (8) , Wieslaw Wiczkowski (9) , Sonia De Pascual-Teresa (1, 2)

1 Department of Metabolism and Nutrition
2 CSIC - Consejo Superior de Investigaciones Cientificas [España] = Spanish National Research Council [Spain]
3 ExTrAE - Department of Food Engineering
4 NOFIMA - Norwegian Institute of Food,Fisheries and Aquaculture Research
5 Institute for Adriatic Crops and Karst Reclamation
6 Faculty of food Technology and Biotechnology
7 University of Zagreb
8 UNH - Unité de Nutrition Humaine
9 Institute of Animal Reproduction and Food Research of Polish Academy of Sciences

Anthocyanins are dietary bioactive compounds showing a range of beneficial effects againstcardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compoundsin food, a high inter and intra-individual variation in the response to anthocyanin intake that inmany cases leads to contradictory results in human trials. This variability could be caused at twolevels, one at the bioavailability level and the other at the effect and mechanisms of action. In thiscontext, we have thoroughly reviewed the scientific literature on anthocyanins variability caused byvariation in bioavailability. Based on the literature reviewed, we have concluded that the variabilityin anthocyanins bioavailability might be produced by the lack of homogeneity introduced at threedifferent levels: food matrix and food processing, enzymes involved in anthocyanin metabolismand transport, and anthocyanin metabolizing gut microbiota. However, it should be noted that theliterature on anthocyanins bioavailability considering inter or intra-individual variability is still veryscarce, which makes it difficult to reach any firm conclusion on the main metabolizing enzymes orbacteria that would be responsible for the variability in anthocyanin bioavailability

Mots clés: metabolism; microbiota; variability; food processing; bioavailability; anthocyanin

Domaines: Alimentation et Nutrition

Merve Eda Eker, Kjersti Aaby, Irena Budic-Leto, Suzana Rimac Brncic, Sedef Nehir El, et al.. A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability. Foods, 2020, 9 (1), ⟨10.3390/foods9010002⟩. ⟨hal-02441503⟩