Abstract
Polyphenols are categorized as plant secondary metabolites, and they have attracted much attention in relation to human health and the prevention of chronic diseases. In recent years, a considerable number of studies have been published concerning their physiological function in the digestive tract, such as their prebiotic properties and their modification of intestinal microbiota. It has also been suggested that several hydrolyzed and/or fission products, derived from the catabolism of polyphenols by intestinal bacteria, exert their physiological functions in target sites after transportation into the body. Thus, this review article focuses on the role of intestinal microbiota in the bioavailability and physiological function of dietary polyphenols. Monomeric polyphenols, such as flavonoids and oligomeric polyphenols, such as proanthocyanidins, are usually catabolized to chain fission products by intestinal bacteria in the colon. Gallic acid and ellagic acid derived from the hydrolysis of gallotannin, and ellagitannin are also subjected to intestinal catabolism. These catabolites may play a large role in the physiological functions of dietary polyphenols. They may also affect the microbiome, resulting in health promotion by the activation of short chain fatty acids (SCFA) excretion and intestinal immune function. The intestinal microbiota is a key factor in mediating the physiological functions of dietary polyphenols.
Highlights
Polyphenols are plant secondary metabolites ubiquitously present in many parts of the plant, including flowers, leaves, pulp, stems, and roots
This suggests that FOS may decrease the degradation of quercetin via the modification of the intestinal microbiota and increase the bioavailability of the parent compound, quercetin
Epigallocatechin-3-gallate, but not quercetin, stimulates the in vitro production of acetate and lactate by Bifidobacterium adolescentis, without growth-promoting effects [160], suggesting that flavonoids may be able to induce the production of short chain fatty acids (SCFA) by colonic bacteria via activation of their metabolic function
Summary
Polyphenols are plant secondary metabolites ubiquitously present in many parts of the plant, including flowers, leaves, pulp, stems, and roots They are not directly responsible for the growth and development of plants, but are necessary for the plant to survive in its environment. 8000 compounds of polyphenols are found in the plant kingdom These can be separated into high molecular weight tannins and low molecular weight polyphenols. Flavonoids are typicalbylowa molecular weight polyphenols present in plant foods, and they are characterized coplanar acids, such as caffeic acid and ferulic acid; and resveratrol [8]. Flavonoids are typical low molecular weight polyphenols present in plant foods, and they are characterized by a coplanar diphenylpropane diphenylpropane structure. Among weight polyphenols present(Figure in plant foods, them, and catechins they are (flavan-3-ols) characterizedarebyalso a present coplanaras structure In 1936, Bentsáth et al [9] first reported that citrus flavonoids (hesperidin and rutin) reduced
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