Open AccessTechnological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans
Author(s) -
Franck Polia,
Marta Pastor-Belda,
Alberto Martínez-Blázquez,
MarieNoëlle Horcajada,
Francisco A. Tomás-Barberán,
Rocío Garcı́a-Villalba
Publication year - 2022
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/acs.jafc.1c07198
Subject(s) - bioavailability , chemistry , food science , fermentation , hydrolysis , phenols , enzymatic hydrolysis , pharmacology , biochemistry , biology
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.