@article{Wei2026, 
author = {Yijiang Wei and Jing Luo and Lianchao Zhang and Liru Zhang and Xinhong Huang and Yiwei Chai and Wenjing Wang and Qingqing Yan and Yingying Qiu and Baokun Li and Zhexin Fan and Zhifeng Fang},
title = {The potential of flavonoids as microbiota-directed foods regulating lipid metabolism via the gut-liver axis},
year = {2026},
journal = {Food Science and Human Wellness},
volume = {15},
number = {8},
pages = {9250599},
keywords = {Flavonoids, Lipid metabolism, Gut-liver axis, Bile acid, Microbiota-directed foods},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250599},
doi = {10.26599/FSHW.2025.9250599},
abstract = {Flavonoids are a class of polyphenolic compounds widely found in food and medicine with significant pharmacological effects. Due to their antioxidant and anti-inflammatory properties, as well as their ability to regulate lipid metabolism, flavonoids offer extensive health benefits to humans. However, they typically exhibit poor bioavailability, and the mechanisms by which they confer health benefits remain unclear. Previous studies have suggested that the capacity of flavonoids to regulate lipids may be linked to gut microbiota and bile acid metabolism. In this article, we provide a comprehensive overview of the metabolic characteristics and functional properties of flavonoids, along with methods to enhance their bioavailability through nanotechnology. We discuss the importance of flavonoids and their impact on lipid metabolism and related diseases, such as non-alcoholic fatty liver disease, type 2 diabetes mellitus, and hyperlipidemia, elucidating the mechanisms by which flavonoids influence lipid metabolism and associated diseases through the gut-liver axis, as well as the potential as microbiota-directed food.}
}