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Published (Version of record)CC BY V4.0, Open Access
Published (Version of record)CC BY V4.0, Open
Journal article
Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review
Foods, Vol.10(7), 1595
09/07/2021
PMID: 34359469
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Abstract
Cereal bioactive compounds, especially polyphenols, are known to possess a wide range of disease preventive properties that are attributed to their antioxidant and anti-inflammatory activity. However, due to their low plasma concentrations after oral intake, there is controversy regarding their therapeutic benefits in vivo. Within the gastrointestinal tract, some cereal polyphenols are absorbed in the small intestine, with the majority accumulating and metabolised by the colonic microbiota. Chemical and enzymatic processes occurring during gastrointestinal digestion modulate the bioactivity and bioaccessibility of phenolic compounds. The interactions between the cereal polyphenols and the intestinal epithelium allow the modulation of intestinal barrier function through antioxidant, anti-inflammatory activity and mucin production thereby improving intestinal health. The intestinal microbiota is believed to have a reciprocal interaction with polyphenols, wherein the microbiome produces bioactive and bioaccessible phenolic metabolites and the phenolic compound, in turn, modifies the microbiome composition favourably. Thus, the microbiome presents a key link between polyphenol consumption and the health benefits observed in metabolic conditions in numerous studies. This review will explore the therapeutic value of cereal polyphenols in conjunction with their bioaccessibility, impact on intestinal barrier function and interaction with the microbiome coupled with plasma anti-inflammatory effects.
Details
- Title
- Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review
- Creators
- Borkwei Ed Nignpense - Charles Sturt UniversityNidhish Francis - Charles Sturt UniversityChristopher Blanchard - Charles Sturt UniversityAbishek Bommannan Santhakumar - Australian Research Council
- Publication Details
- Foods, Vol.10(7), 1595
- Publisher
- Mdpi
- Number of pages
- 25
- Identifiers
- 991013204102802368
- Copyright
- © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. (https://creativecommons.org/licenses/by/4.0/).
- Academic Unit
- Faculty of Health
- Language
- English
- Resource Type
- Journal article