Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

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 solu...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2022-02, Vol.70 (7), p.2092-2107
Main Authors: Polia, Franck, Pastor-Belda, Marta, Martínez-Blázquez, Alberto, Horcajada, Marie-Noelle, Tomás-Barberán, Francisco A, García-Villalba, Rocío
Format: Article
Language:English
Subjects:
Biological Availability
Diet
Fruit - chemistry
Humans
Phenols - chemistry
Polyphenols - analysis
Review
Vegetables
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Summary: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.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.1c07198