Guidelines for Research on Bioactive Constituents – A <i>Journal of Agricultural and Food Chemistry</i> Perspective

Somoza, Veronika; Molyneux, Russell J.; Chen, Zhenyu; Tomás‐Barberán, Francisco A; Hofmann, Thomas

doi:10.1021/acs.jafc.5b04312

Cited by 9 publications

(23 citation statements)

References 22 publications

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“…Among these compounds, proanthocyanidins have attracted considerable attention in recent years due to their human health benefits such as reducing cardiovascular diseases, carcinogenesis, neurodegeneration, skin deterioration, diabetic or anti-hyperglycaemic problems, as well as their anti-tyrosinase activities. 16,17 Proanthocyanidins (PAs) are composed of flavan-3-ol monomer units (catechin or epicatechin) linked mainly through C4-C8 or C4-C6 interflavan bonds, 18 which form oligomeric proanthocyanidins and polymeric proanthocyanidins. 19 PAs have properties such as forming stable complexes with metal ions and proteins, and act as good reducing agents.…”

Section: Introductionmentioning

confidence: 99%

“…Many classes of polyphenols, classically distinguished as flavonoids and non‐flavonoids, are known to be present in many plant tissues. Among these compounds, proanthocyanidins have attracted considerable attention in recent years due to their human health benefits such as reducing cardiovascular diseases, carcinogenesis, neurodegeneration, skin deterioration, diabetic or anti‐hyperglycaemic problems, as well as their anti‐tyrosinase activities . Proanthocyanidins (PAs) are composed of flavan‐3‐ol monomer units (catechin or epicatechin) linked mainly through C4–C8 or C4–C6 interflavan bonds, which form oligomeric proanthocyanidins and polymeric proanthocyanidins .…”

Section: Introductionmentioning

confidence: 99%

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Thinned stone fruits are a source of polyphenols and antioxidant compounds

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thinned stone fruits are a source of polyphenols and antioxidant compounds

et al. 2016

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“…However, considering the complexity of the design (e.g., gender and body mass difference, consumed resveratrol concentration, and diet), this study included a rather low number of participants, which challenges the ability to evaluate the effects, as the data may be dominated by interindividual variations in metabolic systems and in resveratrol bioavailability. Therefore, the scientific community dealing with bioactive compounds is now urging that more research be conducted to demonstrate the bioavailability of bioactive constituents in relevant in vitro and in vivo models …”

Section: Current Status Of Resveratrol Researchmentioning

confidence: 99%

Resveratrol in the foodomics era: 1:25,000

Khakimov

Engelsen

2017

Annals of the New York Academy of Sciences

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Resveratrol is probably the most investigated plant secondary metabolite ever. An epidemiological study known as the French paradox showed a correlation between red wine intake and low mortality due to coronary heart diseases, and the red wine substance resveratrol was claimed to play a key role. Since then, several hundred resveratrol studies have been conducted to demonstrate its antioxidant and other beneficial properties. In the foodomics era, considering a complex foodome including over 25,000 substances that make up the human diet, it appears to be outdated to pursue the hunt for biological activities one function/compound at a time. First, nature is multivariate, and the effect of any one molecule will have to be modulated by its carrying matrix, its bioavailability, and synergies with other molecules. Second, a large number of targeted studies have the tendency to become biased, as they tend to retain only the data that the researchers think are relevant and thus increase the chances of spurious correlations. In this concise review, we retrace the research toward a more inductive, holistic, and multivariate path.

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“…In both guidelines, the bioavailability of the flavonoids in question should be strictly considered when planning and reporting results from in vitro experiments. According to Somoza et al (61) , studies should address five focus areas when reporting in vitro bioactivity of plant-based bioactive components: (1) Identification of the active molecule/s using state-of-art spectrometric and spectroscopic techniques; (2) Quantitation of the active components using validated methods; (3) Demonstration of the bioavailability of the bioactive component using relevant in vitro or in/ex vivo models; (4) Unequivocal identification and quantitation of metabolites generated in the bioavailability study; (5) Mechanistic study using the relevant compound.…”

Section: Use Of Flavonoid-rich Plant Extracts For Bioactivity Assaysmentioning

confidence: 99%

“…Recently, guidelines and recommendations in reporting requirements for bioactive components, such as flavonoids have been published ( 61 , 62 ) . In both guidelines, the bioavailability of the flavonoids in question should be strictly considered when planning and reporting results from in vitro experiments.…”

Section: Use Of Flavonoid-rich Plant Extracts For Bioactivity Assaysmentioning

confidence: 99%

In vitro bioavailability and cellular bioactivity studies of flavonoids and flavonoid-rich plant extracts: questions, considerations and future perspectives

Gonzales

2016

Proc. Nutr. Soc.

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In vitro techniques are essential in elucidating biochemical mechanisms and for screening a wide range of possible bioactive candidates. The number of papers published reporting in vitro bioavailability and bioactivity of flavonoids and flavonoid-rich plant extracts is numerous and still increasing. However, even with the present knowledge on the bioavailability and metabolism of flavonoids after oral ingestion, certain inaccuracies still persist in the literature, such as the use of plant extracts to study bioactivity towards vascular cells. There is therefore a need to revisit, even question, these approaches in terms of their biological relevance. In this review, the bioavailability of flavonoid glycosides, the use of cell models for intestinal absorption and the use of flavonoid aglycones and flavonoid-rich plant extracts in in vitro bioactivity studies will be discussed. Here, we focus on the limitations of current in vitro systems and revisit the validity of some in vitro approaches, and not on the detailed mechanism of flavonoid absorption and bioactivity. Based on the results in the review, there is an apparent need for stricter guidelines on publishing data on in vitro data relating to the bioavailability and bioactivity of flavonoids and flavonoid-rich plant extracts.

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Guidelines for Research on Bioactive Constituents – A Journal of Agricultural and Food Chemistry Perspective

Cited by 9 publications

References 22 publications

Thinned stone fruits are a source of polyphenols and antioxidant compounds

Thinned stone fruits are a source of polyphenols and antioxidant compounds

Resveratrol in the foodomics era: 1:25,000

In vitro bioavailability and cellular bioactivity studies of flavonoids and flavonoid-rich plant extracts: questions, considerations and future perspectives

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