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Polyphenol supplementation benefits human health via gut microbiota: A systematic review via meta-analysis
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Polyphenol supplementation attracts much research attentions due to beneficial effects on human health. Gut microbiota significantly shape human health, but polyphenols in changing human gut microbiota remain elusive. This study aimed to use meta-analytic methods to reveal the effects of polyphenol-rich foods on the abundance of human gut microbiota. Significant heterogeneity analysis showed the polyphenol intake dose and sources variedly affected on abundance of gut microbiota. Polyphenol supplementation stimulated the abundance of Lactobacillus and Bifidobacterium health promoting species, but inhibited the abundance of Clostridium pathogenic species in gut microbiota of human subjects. Notably, peak increase of abundance of Lactobacillus, Bifidobacterium, and Clostridum health promoting species was at polyphenol intake of 396 mg/d, 540 mg/d, and 593 mg/d respectively. Taken together, polyphenol supplementation shapes gut microbiota species, contributing to benefits in human health.
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“Polyphenols display a “prebioticlike” effect, increasing the growth of beneficial bacterial strains, such as bifidobacteria and lactobacilli, while reducing the number of potential pathogens, such as C. perfringens and C. histolyticum in a dose-dependent manner (83,84).”
From Diet and the Microbiota–Gut–Brain Axis: Sowing the Seeds of Good Mental Health (2021) · cites this paper as [84]
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Ma, G., Chen, Y., Liu, X., Gao, Y., de Avila, J. M., Zhu, M. J., & Du, . (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2099810 · Cited by 13
Self-citationCorrado, G., Micco, V. D., Lucini, L., Miras‐Moreno, B., Senizza, B., Zengin, G., El‐Nakhel, C., Pascale, S. D., & Rouphael, Y. (2021) · Frontiers in Plant Science · doi:10.3389/fpls.2021.678799 · Cited by 13
Smith, D. A., Jheeta, S., Fuentes, H. V., & Palacios-Pérez, M. (2022) · Life · doi:10.3390/life12081197 · Cited by 12
The heart of the matter: How gut microbiota-targeted interventions influence cardiovascular diseases
Abavisani, M., Tafti, P., Khoshroo, N., Ebadpour, N., Khoshrou, A., Kesharwani, P., & Sahebkar, A. (2025) · Pathology - Research and Practice · doi:10.1016/j.prp.2025.155931 · Cited by 11
Li, J., Wu, Q., Ling, X., Ma, X., Gan, X., Wei, W., Du, J., Zhou, L., Jia, X., Kan, J., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116418 · Cited by 12
Hossain, M. N., Ranadheera, C. S., Fang, Z., & Ajlouni, S. (2022) · Fermentation · doi:10.3390/fermentation8060253 · Cited by 11
Jakobek, L., Buljeta, I., Ištuk, J., & Barron, A. R. (2020) · Foods · doi:10.3390/foods9091278 · Cited by 11
Rakhra, G., Malhotra, R., Prasad, P., Sahu, J. K., Rakhra, G., Khan, T. U., Khan, M. U., & Rastogi, S. (2026) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.70360 · Cited by 11
Metadata
- Authors
- Ma, G., & Chen, Y.
- Affiliations
- Washington State University (US)
- Corresponding author
- Chen, Yanting
- ORCID
- Chen, Yanting
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2020-03
- Volume
- 66
- Pages
- 103829
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W3005174056
- Cited by
- 210
- References
- 76
- Citations by year
- 2026: 23 · 2025: 20 · 2024: 44 · 2023: 36 · 2022: 42 · 2021: 23 · 2020: 21
- FWCI
- 2.92
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Washington State University
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- polyphenols, dietary supplementation, gut microbiota, Lactobacillus, Bifidobacterium, Clostridium, polyphenol-rich foods, human health
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