The Food Matrix Protects Dark Chocolate Flavan-3-Ols and Onion Flavonols from Degradation During In Vitro Gastrointestinal Digestion.

ABSTRACT: The bioaccessibility of flavonoids (namely, their release from the food matrix and their stability under gastrointestinal conditions) is pivotal in establishing their bioavailability and biological effects. Bioaccessibility is affected by several factors, including the food matrix. Previous studies suggested that flavonols and flavan-3-ols were higher in solid foods rather than in beverages. Therefore, this study investigated the bioaccessibility of red-skinned onion flavonols and dark chocolate flavan-3-ols during in vitro gastrointestinal digestion of whole foods and the corresponding phenolic compounds extracts, with the aim of ascertaining a possible food matrix effect. Results showed that the presence of the food matrix protected flavonols and flavan-3-ols from degradation during dige

SUBMITTER: Cattivelli A 

PROVIDER: S-EPMC12784765 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature