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Food & Nutrition Research Volume 58, 2014 - Issue 1
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Original Articles

In vitro catabolism of quercetin by human fecal bacteria and the antioxidant capacity of its catabolites

Xichun PengState Key Laboratory of Food Science and TechnologyNanchang University, Nanchang, China;Department of Food Science and EngineeringJinan University, Guangzhou, ChinaCorrespondence[email protected]
,
Zhichao ZhangDepartment of Food Science and EngineeringJinan University, Guangzhou, China
,
Ning ZhangDepartment of Food Science and EngineeringJinan University, Guangzhou, China
,
Liu LiuDepartment of Food Science and EngineeringJinan University, Guangzhou, China
,
Shaoting LiDepartment of Food Science and EngineeringJinan University, Guangzhou, China
&
Hua WeiState Key Laboratory of Food Science and TechnologyNanchang University, Nanchang, ChinaCorrespondence[email protected]
Article: 23406 | Received 21 Nov 2013, Accepted 13 Mar 2014, Published online: 15 Apr 2014

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Jingjing Zhang, Hui Wang, Chao Ai, Rui Lu, Lei Chen, Jianbo Xiao & Hui Teng. (2023) Food matrix-flavonoid interactions and their effect on bioavailability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Adili Keranmu, Li-Bin Pan, Hang Yu, Jie Fu, Yi-Fang Liu, Siyiti Amuti, Pei Han, Shu-Rong Ma, Hui Xu, Zheng-Wei Zhang, Dong Chen, Fei-Ya Yang, Ming-Shuai Wang, Yan Wang, Nian-Zeng Xing & Jian-Dong Jiang. (2022) The potential biological effects of quercetin based on pharmacokinetics and multi-targeted mechanism in vivo. Journal of Asian Natural Products Research 24:5, pages 403-431.
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Min Wu, Qingying Luo, Rongxuan Nie, Xingpan Yang, Zizhong Tang & Hong Chen. (2021) Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota. Critical Reviews in Food Science and Nutrition 61:13, pages 2175-2193.
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Qiaowen Ou, Zhifen Zheng, Yongyi Zhao & Weiqun Lin. (2020) Impact of quercetin on systemic levels of inflammation: a meta-analysis of randomised controlled human trials. International Journal of Food Sciences and Nutrition 71:2, pages 152-163.
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Evandro Leite de Souza, Thatyane Mariano Rodrigues de Albuquerque, Aldeir Sabino dos Santos, Nayara Moreira Lacerda Massa & José Luiz de Brito Alves. (2019) Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities – A review. Critical Reviews in Food Science and Nutrition 59:10, pages 1645-1659.
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Kaeko Murota, Yoshimasa Nakamura & Mariko Uehara. (2018) Flavonoid metabolism: the interaction of metabolites and gut microbiota. Bioscience, Biotechnology, and Biochemistry 82:4, pages 600-610.
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Yujia Liu, Ayuki Kurita, Sayaka Nakashima, Beiwei Zhu, Shintaro Munemasa, Toshiyuki Nakamura, Yoshiyuki Murata & Yoshimasa Nakamura. (2017) 3,4-Dihydroxyphenylacetic acid is a potential aldehyde dehydrogenase inducer in murine hepatoma Hepa1c1c7 cells. Bioscience, Biotechnology, and Biochemistry 81:10, pages 1978-1983.
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