Cargando…
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...
Autores principales: | , , , , , |
---|---|
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 |
_version_ | 1784659181935001600 |
---|---|
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. |
format | Online Article Text |
id | pubmed-8880379 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT poliafranck technologicalandbiotechnologicalprocessestoenhancethebioavailabilityofdietarypolyphenolsinhumans AT pastorbeldamarta technologicalandbiotechnologicalprocessestoenhancethebioavailabilityofdietarypolyphenolsinhumans AT martinezblazquezalberto technologicalandbiotechnologicalprocessestoenhancethebioavailabilityofdietarypolyphenolsinhumans AT horcajadamarienoelle technologicalandbiotechnologicalprocessestoenhancethebioavailabilityofdietarypolyphenolsinhumans AT tomasbarberanfranciscoa technologicalandbiotechnologicalprocessestoenhancethebioavailabilityofdietarypolyphenolsinhumans AT garciavillalbarocio technologicalandbiotechnologicalprocessestoenhancethebioavailabilityofdietarypolyphenolsinhumans |