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.
Highlights
Dietaryphenols (PPs) have been associated with health benefits in many epidemiological studies.[1]
The healthpromoting effects of phenolic compounds depend upon their bioaccessibility and their consequent bioavailability
PP bioavailability varies broadly, it is generally limited.[4,5]. This variation can be due to several factors, including the variability in the human transporters and phase I and phase II metabolism, the gut microbiota metabolism, and the dietary habits and food matrix effects, among others.[6−9] The low bioavailability of phenolic compounds is closely linked to its poor bioaccessibility
Summary
Dietary (poly)phenols (PPs) have been associated with health benefits in many epidemiological studies.[1]. PP bioavailability varies broadly, it is generally limited.[4,5] This variation can be due to several factors, including the variability in the human transporters and phase I and phase II metabolism, the gut microbiota metabolism, and the dietary habits and food matrix effects, among others.[6−9] The low bioavailability of phenolic compounds is closely linked to its poor bioaccessibility They cannot be generally absorbed in the upper gastrointestinal tract because they are unable to cross the lipid barrier, influenced among other factors by their solubility in water.
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