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

[Image: see text] 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 the...

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Autores principales: Polia, Franck, Pastor-Belda, Marta, Martínez-Blázquez, Alberto, Horcajada, Marie-Noelle, Tomás-Barberán, Francisco A., García-Villalba, Rocío
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880379/
https://www.ncbi.nlm.nih.gov/pubmed/35156799
http://dx.doi.org/10.1021/acs.jafc.1c07198
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author Polia, Franck
Pastor-Belda, Marta
Martínez-Blázquez, Alberto
Horcajada, Marie-Noelle
Tomás-Barberán, Francisco A.
García-Villalba, Rocío
author_facet Polia, Franck
Pastor-Belda, Marta
Martínez-Blázquez, Alberto
Horcajada, Marie-Noelle
Tomás-Barberán, Francisco A.
García-Villalba, Rocío
author_sort Polia, Franck
collection PubMed
description [Image: see text] 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.
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spelling pubmed-88803792022-02-28 Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans Polia, Franck Pastor-Belda, Marta Martínez-Blázquez, Alberto Horcajada, Marie-Noelle Tomás-Barberán, Francisco A. García-Villalba, Rocío J Agric Food Chem [Image: see text] 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. American Chemical Society 2022-02-14 2022-02-23 /pmc/articles/PMC8880379/ /pubmed/35156799 http://dx.doi.org/10.1021/acs.jafc.1c07198 Text en © 2022 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Polia, Franck
Pastor-Belda, Marta
Martínez-Blázquez, Alberto
Horcajada, Marie-Noelle
Tomás-Barberán, Francisco A.
García-Villalba, Rocío
Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
title Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
title_full Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
title_fullStr Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
title_full_unstemmed Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
title_short Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
title_sort technological and biotechnological processes to enhance the bioavailability of dietary (poly)phenols in humans
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8880379/
https://www.ncbi.nlm.nih.gov/pubmed/35156799
http://dx.doi.org/10.1021/acs.jafc.1c07198
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