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Nutrients. 2016 Feb 6;8(2):78. doi: 10.3390/nu8020078.

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility.

Author information

1
Department of Food Engineering, Faculty of Engineering and Architecture, Okan Univesity, Tuzla, Istanbul TR-34959, Turkey. tugba.ozdal@okan.edu.tr.
2
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA. davidsela@umass.edu.
3
Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau, China. jianboxiao@umac.mo.
4
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey. boyaci@itu.edu.tr.
5
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China. chenfangch@sina.com.
6
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey. capanogl@itu.edu.tr.

Abstract

As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol-gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.

KEYWORDS:

bioavailability; flavonoids; gut microbiota; health; interactions; microbial metabolism; phenolics; polyphenols

PMID:
26861391
PMCID:
PMC4772042
DOI:
10.3390/nu8020078
[Indexed for MEDLINE]
Free PMC Article

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