Professor Chen Xiumin from the School of Food and Bioengineering, Jiangsu University, published an online article entitled "Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety" in Critical Reviews in Food Science and Nutrition (IF 11.176), a top peer-reviewed journal in the field of food science and technology (https://doi.org/10.1080/10408398.2021.1983767). This review paper introduced the recent progress in the absorption and metabolism of mangiferin, the latest methods to improve the solubility and bioavailability of mangiferin, the influencing factors that affect the content of mangiferin in foods, and the new patented technologies for improving the bioavailability of mangiferin using nanotechnology. This paper has been advertised by the public account of "Food Plus Smart Food Technology" (https://mp.weixin.qq.com/s/nS363_2xdfajF5kKH9GAdA). The first author of this article is Mei Suhuan, a doctoral candidate (2019) in the School of Food and Bioengineering, Jiangsu University. Professor Chen Xiumin is the only corresponding author of this article. Postdoctoral fellow Manivel Perumal and Professors Maurizio Battino, David D Kitts, Xiao Jianbo and Ma Haile are the co-authors.

Mangiferin has a variety of biological activities and has broad application prospects in the fields of nutraceuticals and functional foods. However, the low bioavailability of mangiferin limits its application. This paper systematically introduces the dietary sources of mangiferin, the main factors affecting the content of mangiferin, the absorption and metabolism characteristics of mangiferin, and the latest progress of research work to improve the bioavailability of mangiferin. In addition, this article also reviews the patented methods used to improve the bioavailability of mangiferin.

This study was supported by Jiangsu Specially-Appointed Professor Program (19TPJS-002) and Senior Talent Startup Fund of Jiangsu University (4111360002) to X. Chen