Study on synergistic effect of flavonoids and other compounds on availability of flavonoids in vivo

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We had previously developed a method of food flvonoids. By using the method, in this study, we investigated whether food constituents (e.g., caffeine) affects the bioavailability of flavonoids in vivo. As results, a higher concentration of flavonoid (i.e., catechin) was observed when catechin and caffeine were co-administered to humans. The result provides new insight into the synergistic effect of flavonoids and other compounds on availability of flavonoids in vivo.