Overview
of Metabolism and Bioavailability Enhancement
of Polyphenols
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Abstract
A proper
diet is one of major factors contributing to good health
and is directly related to general condition of the organism. Phenolic
compounds are abundant in foods and beverages (fresh and processed
fruits and vegetables, leguminous plants, cereals, herbs, spices,
tea, coffee, wine, beer) and their pleiotropic biological activities
result in numerous health beneficial effects. On the other hand, high
reactivity and very large diversity in terms of structure and molecular
weight renders polyphenols one of the most difficult groups of compounds
to investigate, as evidenced by ambiguous and sometimes contradictory
results of many studies. Furthermore, phenolics undergo metabolic
transformations, which significantly change their biological activities.
Here, we discuss some aspects of metabolism and absorption of phenolic
compounds. On the basis of information reported in the literature
as well as in summaries of clinical trials and patent applications,
we also give an overview of strategies for enhancing their bioavailability