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Bioavailability of the Polyphenols: Status and Controversies

Department of Veterinary Public Health and Food Safety, Italian National Institute of Health, Viale Regina Elena 299, 00161 Rome, Italy
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Int. J. Mol. Sci. 2010, 11(4), 1321-1342; https://doi.org/10.3390/ijms11041321
Received: 27 January 2010 / Revised: 28 February 2010 / Accepted: 15 March 2010 / Published: 31 March 2010
(This article belongs to the Special Issue Phenolics and Polyphenolics)
The current interest in polyphenols has been driven primarily by epidemiological studies. However, to establish conclusive evidence for the effectiveness of dietary polyphenols in disease prevention, it is useful to better define the bioavailability of the polyphenols, so that their biological activity can be evaluated. The bioavailability appears to differ greatly among the various phenolic compounds, and the most abundant ones in our diet are not necessarily those that have the best bioavailability profile. In the present review, we focus on the factors influencing the bioavailability of the polyphenols. Moreover, a critical overview on the difficulties and the controversies of the studies on the bioavailability is discussed. View Full-Text
Keywords: dietary polyphenols; bioavailability; metabolites dietary polyphenols; bioavailability; metabolites
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MDPI and ACS Style

D’Archivio, M.; Filesi, C.; Varì, R.; Scazzocchio, B.; Masella, R. Bioavailability of the Polyphenols: Status and Controversies. Int. J. Mol. Sci. 2010, 11, 1321-1342. https://doi.org/10.3390/ijms11041321

AMA Style

D’Archivio M, Filesi C, Varì R, Scazzocchio B, Masella R. Bioavailability of the Polyphenols: Status and Controversies. International Journal of Molecular Sciences. 2010; 11(4):1321-1342. https://doi.org/10.3390/ijms11041321

Chicago/Turabian Style

D’Archivio, Massimo; Filesi, Carmelina; Varì, Rosaria; Scazzocchio, Beatrice; Masella, Roberta. 2010. "Bioavailability of the Polyphenols: Status and Controversies" Int. J. Mol. Sci. 11, no. 4: 1321-1342. https://doi.org/10.3390/ijms11041321

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