肠道菌群
多酚
生物利用度
生物
健康福利
肠道微生物群
食品科学
医学
药理学
生物化学
传统医学
抗氧化剂
作者
Francisco A. Tomás-Barberán,María V. Selma,Juan Carlos Espı́n
出处
期刊:Current Opinion in Clinical Nutrition and Metabolic Care
[Ovid Technologies (Wolters Kluwer)]
日期:2016-11-01
卷期号:19 (6): 471-476
被引量:274
标识
DOI:10.1097/mco.0000000000000314
摘要
Dietary (poly)phenolic compounds have received attention over the last 20 years as antioxidants with preventive properties against chronic diseases. However, the evidence of these effects in clinical trials is weak, mainly because of a considerable interindividual variability. Polyphenols bioavailability is low, and gut microbiota metabolize them into simpler metabolites. As gut microbiota vary among individuals, such interindividual variability should be considered as a moderating factor in clinical trials. In this review, we show evidence of interactions with gut microbiota that help understanding polyphenols' health effects.Recent studies indicate that dietary polyphenols are relevant in the modulation of gut microbiota and that these microorganisms convert polyphenols into active and bioavailable metabolites; hence, variations in gut microbiota can affect polyphenol activity.The results show that study participants' stratification by their polyphenol-metabolizing phenotypes would be necessary for clinical trials as specific metabotypes produce the bioactive metabolites responsible for the health effects. Metabotypes can also reflect the gut microbiota composition and metabolic status, and could be biomarkers of the potential polyphenol health effects mediated through gut microbiota.
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