Prof Chen Xiumin's group publishes latest research in top international food journals

Professor Xiumin Chen from the School of Food and Bioengineering, Jiangsu University, has published an online review entitled 'Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety' in Critical Reviews in Food Science and Nutrition, one of the world's top food science journals. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety', published online by Critical Reviews in Food Science and Nutrition, the leading international journal in the field of food science and nutrition (https://doi.org/10.1080/10408398.2021.1983767). The review () describes recent advances in the absorption and metabolism of mangiferin, as well as the latest methods to improve the solubility and bioavailability of mangiferin, and discusses the factors that influence the levels of mangiferin in foods, as well as the use of nanotechnology and co-administration of drugs to improve the bioavailability of mangiferin, and other novel and patented biotechnological techniques. The results have been published in Food Plus Smart Food Science and Technology (https://mp.weixin.qq.com/s/nS363_2xdfajF5kKH9GAdA), which has had a major academic impact. The first author of the paper is Mei Suhuan, a PhD student in the class of 2019 at the School of Food and Bioengineering, Jiangsu University, and Professor Chen Xiumin of Jiangsu University is the only corresponding author of the paper, with postdoctoral fellow Manivel Perumal, Professor Maurizio Battino, Professor David D Kitts, Professor Xiao Jianbo and Professor Ma Hailer as co-authors.

Mangiferin possesses a wide range of biological activities and has promising applications in the field of nutritional and functional foods. However, the low bioavailability of mangiferin is a major limitation in the expansion of its applications. Improving the safety and bioavailability of mangiferin is a key limiting factor for the successful development of mangiferin for applications as a dietary supplement or nutraceutical. This paper provides a systematic review of the dietary sources of mangiferin, the main factors affecting mangiferin content, the absorption and metabolism profile of mangiferin, and recent advances in research to improve the bioavailability of mangiferin. In addition, patents related to the enhancement of mangiferin bioavailability are reviewed.

Mangiferin is widely distributed in the roots, stems and leaves of various plants, and the growing environment, developmental stage, harvesting season and storage method affect mangiferin levels. Understanding its distribution and influencing factors provides theoretical support for improving the recovery rate of mangiferin and promotes the development of mangiferin-based nutritional or dietary supplements. Absorption of mangiferin occurs mainly in the small intestine by passive diffusion, with different absorption capacities in different compartments of the gastrointestinal tract. In addition, further studies are needed to assess the absorptive metabolism of mangiferin, the metabolites of which may affect the biological activity of mangiferin. Nanoparticles, micronisation, salt-forming effect, complexation with natural/synthetic compounds and co-administration of mangiferin with other ingredients are the main approaches to improve the bioactivity and bioavailability of mangiferin and most of the studies have been patented. However, there are still some limitations in the development of Natural Health products or dietary supplements with high solubility and bioavailability, such as high cost and low yield. At present, mangiferin is not yet available as a widely used clinical drug and there is limited literature on the clinical efficacy of mangiferin, so the pharmacokinetics and safety assessment of mangiferin need further study.