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Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases leads to contradictory results in human trials. This variability could be caused at two levels, one at the bioavailability level and the other at the effect and mechanisms of action. In this context, we have thoroughly reviewed the scientific literature on anthocyanins variability caused by variation in bioavailability. Based on the literature reviewed, we have concluded that the variability in anthocyanins bioavailability might be produced by the lack of homogeneity introduced at three different levels: food matrix and food processing, enzymes involved in anthocyanin metabolism and transport, and anthocyanin metabolizing gut microbiota. However, it should be noted that the literature on anthocyanins bioavailability considering inter or intra-individual variability is still very scarce, which makes it difficult to reach any firm conclusion on the main metabolizing enzymes or bacteria that would be responsible for the variability in anthocyanin bioavailability.

In this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV). The amount of TPC in corn, soybean and olive oils increased significantly with the time increment (p \ 0.05). The PV of the oils did not exceed the maximum acceptable limit of 10 mequiv O 2 /kg after 125 min frying except for hazelnut oil (10.64 mequiv O 2 / kg). Deep-fat frying did not cause any significant change in the TP of corn oil, soybean oil and olive oil (p \ 0.05). A significant decrease in the antioxidant activity was observed after 50 min frying using hazelnut oil and corn oil (p \ 0.05). However, the antioxidant activity of soybean oil and olive oil significantly decreased after 75 and 25 min frying, respectively.

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