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Review
. 2022 Feb 23;70(7):2092-2107.
doi: 10.1021/acs.jafc.1c07198. Epub 2022 Feb 14.

Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

Franck Polia  1 , Marta Pastor-Belda  2 , Alberto Martínez-Blázquez  1 , Marie-Noelle Horcajada  3 , Francisco A Tomás-Barberán  1 , Rocío García-Villalba  1
Affiliations
Review

Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

Franck Polia et al. J Agric Food Chem. .

Abstract

The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.

Keywords: (poly)phenols; bioavailability; enzymatic hydrolysis; food processing; probiotics.

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Conflict of interest statement

The authors declare no competing financial interest.

Figures

Figure 1
Figure 1
Summary of the human studies that evaluate the effect of different technological and biotechnological treatments on polyphenol bioavailability.
See this image and copyright information in PMC

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