What are the bioavailability challenges associated with anthocyanins?

Label:chem

Topic
Anthocyanins have one of the lowest bioavailability rates among flavonoids, estimated at less than 1–2%.
Answer
Challenges to anthocyanin bioavailability include instability amidst pH fluctuations, degradation by microbes and enzymes during gastrointestinal passage, and significant loss (60–90%) from the upper gastrointestinal tract within four hours of consumption. Interactions with gastric enzymes and microbial catabolism in the colon further reduce bioavailability.
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