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KMID : 1007520220310081027
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Food Science and Biotechnology
2022 Volume.31 No. 8 p.1027 ~ p.1040
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Beneficial health effects of polyphenols metabolized by fermentation
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Kilua Aldrine
Nagata Ryuji
Han Kyu-Ho
Fukushima Michihiro
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Abstract
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High daily intake of polyphenol-rich meal in some countries could be regarded as a healthy meal. However, the knowledge about the bioavailability and functionality of the exiting amounts of polyphenol into the large intestine needs to be elucidated, particularly the beneficial health effects and its fermentation characteristics during fermentation. Thus, this review focuses on the influence of polyphenols metabolized by fermentation and elucidates their health attributes. Besides, it also summarized the potential benefits of polyphenols and discussed the need for further research to fully understand the health attributes of polyphenols.
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KEYWORD
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Antioxidant, Gut, Fermentation, Microbiota, Polyphenol
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