Polyphenols and Human Health: The Role of Bioavailability
Polyphenols are a group of phytochemicals with potential health-promoting effects. They are classified as flavonoid (flavonols, flavanols, flavones, flavanones, isoflavones, and anthocyanins) and non-flavonoid molecules (phenolic acids, hydroxycinnamic acids, lignans, stilbenes, and tannins). Althou...
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MDPI AG
2021-01-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/1/273 |
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| author | Chiara Di Lorenzo Francesca Colombo Simone Biella Creina Stockley Patrizia Restani |
| author_facet | Chiara Di Lorenzo Francesca Colombo Simone Biella Creina Stockley Patrizia Restani |
| author_sort | Chiara Di Lorenzo |
| collection | DOAJ |
| description | Polyphenols are a group of phytochemicals with potential health-promoting effects. They are classified as flavonoid (flavonols, flavanols, flavones, flavanones, isoflavones, and anthocyanins) and non-flavonoid molecules (phenolic acids, hydroxycinnamic acids, lignans, stilbenes, and tannins). Although an increasing number of trials have shown a correlation among polyphenol consumption and a reduction in risk factors for chronic diseases, discrepancies in explaining their positive effects have been found in terms of the bioavailability. In fact, polyphenols show a low bioavailability due to several factors: interaction with the food matrix, the metabolic processes mediated by the liver (phase I and II metabolism), intestine and microbiota. On the other hand, the biological activities of phenol compounds may be mediated by their metabolites, which are produced in vivo, and recent studies have confirmed that these molecules may have antioxidant and anti-phlogistic properties. This review discusses the studies performed in vivo, which consider the polyphenol bioavailability and their different food sources. Factors influencing the biological effects of the main classes of polyphenols are also considered. |
| first_indexed | 2024-03-09T04:21:54Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T04:21:54Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-5736c84e50d348bba428697a3c56d7722023-12-03T13:46:49ZengMDPI AGNutrients2072-66432021-01-0113127310.3390/nu13010273Polyphenols and Human Health: The Role of BioavailabilityChiara Di Lorenzo0Francesca Colombo1Simone Biella2Creina Stockley3Patrizia Restani4Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, ItalyDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, ItalyDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, ItalyThe Australian Wine Research Institute (AWRI), Glen Osmond 5064, AustraliaDepartment of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, ItalyPolyphenols are a group of phytochemicals with potential health-promoting effects. They are classified as flavonoid (flavonols, flavanols, flavones, flavanones, isoflavones, and anthocyanins) and non-flavonoid molecules (phenolic acids, hydroxycinnamic acids, lignans, stilbenes, and tannins). Although an increasing number of trials have shown a correlation among polyphenol consumption and a reduction in risk factors for chronic diseases, discrepancies in explaining their positive effects have been found in terms of the bioavailability. In fact, polyphenols show a low bioavailability due to several factors: interaction with the food matrix, the metabolic processes mediated by the liver (phase I and II metabolism), intestine and microbiota. On the other hand, the biological activities of phenol compounds may be mediated by their metabolites, which are produced in vivo, and recent studies have confirmed that these molecules may have antioxidant and anti-phlogistic properties. This review discusses the studies performed in vivo, which consider the polyphenol bioavailability and their different food sources. Factors influencing the biological effects of the main classes of polyphenols are also considered.https://www.mdpi.com/2072-6643/13/1/273polyphenolsbioavailabilitybeneficial effectshuman studies |
| spellingShingle | Chiara Di Lorenzo Francesca Colombo Simone Biella Creina Stockley Patrizia Restani Polyphenols and Human Health: The Role of Bioavailability Nutrients polyphenols bioavailability beneficial effects human studies |
| title | Polyphenols and Human Health: The Role of Bioavailability |
| title_full | Polyphenols and Human Health: The Role of Bioavailability |
| title_fullStr | Polyphenols and Human Health: The Role of Bioavailability |
| title_full_unstemmed | Polyphenols and Human Health: The Role of Bioavailability |
| title_short | Polyphenols and Human Health: The Role of Bioavailability |
| title_sort | polyphenols and human health the role of bioavailability |
| topic | polyphenols bioavailability beneficial effects human studies |
| url | https://www.mdpi.com/2072-6643/13/1/273 |
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