Comparison of hydroxylated flavonoids and their interaction with protein-based carriers.

Flavonoids are essential dietary components found in plants such as fruits, vegetables and tea. The degree of hydroxylation in the molecular structure of flavonoids determines their biological activity and health benefit, especially hydroxylation modifications at specific positions can significantly enhance its bioactivity. However, the vast majority of flavonoids have low water solubility, poor stability, and low bioavailability, making direct application difficult to achieve their original health benefits. The interaction between proteins and flavonoids can affect the bioavailability of flavonoids. Meanwhile, protein structure and characteristics can also be affected differently by variations in flavonoid molecular structure. This paper reviews the hydroxylation of the A-, B-, and C-rings of flavonoids, the effects of hydroxyl position and number on the physicochemical properties and bioactivity of flavonoids, the effects of different flavonoids on protein structure, and the impacts of flavonoid-protein complexes on flavonoid bioactivity.

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