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Review
. 2024 Oct 10;13(10):1220.
doi: 10.3390/antiox13101220.

Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay

Monika Sejbuk  1 , Iwona Mirończuk-Chodakowska  1 , Sercan Karav  2 , Anna Maria Witkowska  1
Affiliations
Review

Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay

Monika Sejbuk et al. Antioxidants (Basel). .

Abstract

Polyphenols are organic chemical compounds naturally present in plants, renowned for their anti-inflammatory, antioxidant, immunomodulatory, anticancer, and cardiovascular protective properties. Their bioactivity and bioavailability can vary widely depending on the methods of food processing and interactions with the gut microbiome. These factors can induce changes in polyphenols, affecting their ability to achieve their intended health benefits. Thus, it is essential to develop and apply food processing methods that optimize polyphenol content while maintaining their bioactivity and bioavailability. This review aims to explore how various food processing techniques affect the quantity, bioactivity, and bioavailability of polyphenols, as well as their interactions with the gut microbiome, which may ultimately determine their health effects.

Keywords: bioactivity; bioavailability; food processing; microbiome; polyphenols.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Classification of polyphenols.
Figure 2
Figure 2
Factors influencing the bioavailability of polyphenols.
Figure 3
Figure 3
The impact of polyphenols on the gut microbiome.
See this image and copyright information in PMC

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