Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay

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dc.authoridWitkowska, Anna/0000-0002-0092-3409
dc.contributor.authorSejbuk, Monika
dc.contributor.authorMironczuk-Chodakowska, Iwona
dc.contributor.authorKarav, Sercan
dc.contributor.authorWitkowska, Anna Maria
dc.date.accessioned2025-01-27T20:39:25Z
dc.date.available2025-01-27T20:39:25Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractPolyphenols are organic chemical compounds naturally present in plants, renowned for their anti-inflammatory, antioxidant, immunomodulatory, anticancer, and cardiovascular protective properties. Their bioactivity and bioavailability can vary widely depending on the methods of food processing and interactions with the gut microbiome. These factors can induce changes in polyphenols, affecting their ability to achieve their intended health benefits. Thus, it is essential to develop and apply food processing methods that optimize polyphenol content while maintaining their bioactivity and bioavailability. This review aims to explore how various food processing techniques affect the quantity, bioactivity, and bioavailability of polyphenols, as well as their interactions with the gut microbiome, which may ultimately determine their health effects.
dc.identifier.doi10.3390/antiox13101220
dc.identifier.issn2076-3921
dc.identifier.issue10
dc.identifier.pmid39456473
dc.identifier.scopus2-s2.0-85207685665
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/antiox13101220
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23945
dc.identifier.volume13
dc.identifier.wosWOS:001342798600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofAntioxidants
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectpolyphenols
dc.subjectbioavailability
dc.subjectbioactivity
dc.subjectfood processing
dc.subjectmicrobiome
dc.titleDietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay
dc.typeReview Article

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