Microbial glycosylation of flavonoids

• Autorzy: Sordon S. , Poplonski J. , Huszcza E.
• Języki publikacji: EN

Abstrakty

EN

Flavonoids constitute a large group of polyphenolic compounds naturally found in plants, which have a wide range of biological activity. Although flavonoids are beneficial to human health, their application is limited by their low bioavailability and poor water-solubility. Therefore, recently there has been a particular interest in glycosylated forms of flavonoids, which usually are better soluble, more stable, and more functional compared to their aglycones. Microbial transformation of natural flavonoids may be an attractive way of receiving their glycosylated derivatives in amounts sufficient for the research on the effect of glycoside group on compound properties and for further application of these compounds as ingredients of dietary supplements and pharmaceuticals.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2016
• Tom: 65
• Numer: 2
• Opis fizyczny: p.137-151,fig.,ref.

Twórcy

autor

Sordon S.

• Faculty of Food Science, Department of Chemistry, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

autor

Poplonski J.

• Faculty of Food Science, Department of Chemistry, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

autor

Huszcza E.

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Identyfikatory

DOI

10.5604/17331331.1204473