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Worldwide, ellagitannins (ET) along with ellagic acid (EA) are ingested every day by consumers of fruit, seeds, and nuts. It is well known that pomegranates, berries, walnuts, almonds, grapes, sea buckthorn, and plenty of other plant sources contain high amounts of ET, being the hydrolysable class of tannins [Landete, 2011]. Ellagic acid, ET, and their derived metabolites are claimed to evoke a range of numerous benefi cial physiological effects and are mostly referred as antioxidant, anti-infl ammatory, and anti-pathogenic molecules that can act both locally in the gastrointestinal tract and systemically in the peripheral tissues of the host [Tomá s-Barberá n et al., 2017; Van de Velde et al., 2019]. From the chemical perspective, the ellagitannins are hexahydroxydiphenoyl esters of carbohydrates and cyclitols that may be subject to oligomerisation transformations [Milala et al., 2017]. The metabolic fate of ET in humans remains quite unknown although some ani-

polish journal of food and nutrition sciences

Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats