The DOI matches its Crossref record; 127 of the 135 references it cites were found in a registry or an index.
Dietary Intake and Bioavailability of Polyphenols
Open accessAbstract
The main dietary sources of polyphenols are reviewed, and the daily intake is calculated for a given diet containing some common fruits, vegetables and beverages. Phenolic acids account for about one third of the total intake and flavonoids account for the remaining two thirds. The most abundant flavonoids in the diet are flavanols (catechins plus proanthocyanidins), anthocyanins and their oxidation products. The main polyphenol dietary sources are fruit and beverages (fruit juice, wine, tea, coffee, chocolate and beer) and, to a lesser extent vegetables, dry legumes and cereals. The total intake is approximately 1 g/d. Large uncertainties remain due to the lack of comprehensive data on the content of some of the main polyphenol classes in food. Bioavailability studies in humans are discussed. The maximum concentration in plasma rarely exceeds 1 microM after the consumption of 10-100 mg of a single phenolic compound. However, the total plasma phenol concentration is probably higher due to the presence of metabolites formed in the body's tissues or by the colonic microflora. These metabolites are still largely unknown and not accounted for. Both chemical and biochemical factors that affect the absorption and metabolism of polyphenols are reviewed, with particular emphasis on flavonoid glycosides. A better understanding of these factors is essential to explain the large variations in bioavailability observed among polyphenols and among individuals.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Polyphenol concentrations in the blood generally range from 0.1–1.0 μM [33].”
From Polyphenol Microbial Metabolites Exhibit Gut and Blood–Brain Barrier Permeability and Protect Murine Microglia against LPS-Induced Inflammation (2019) · cites this paper as [33]
Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
Jang, M., Cai, L., Udeani, G. O., Slowing, K. V., Thomas, C. F., Beecher, C. W. W., Fong, H. H. S., Farnsworth, N. R., Kinghorn, A. D., Mehta, R. G., et al. (1997) · Science · doi:10.1126/science.275.5297.218 · Cited by 4,935
Wine, alcohol, platelets, and the French paradox for coronary heart disease
Renaud, S., & de Lorgeril, M. (1992) · The Lancet · doi:10.1016/0140-6736(92)91277-f · Cited by 3,700
Vegetables, Fruit, and Cancer Prevention
STEINMETZ, K. A., & POTTER, J. D. (1996) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(96)00273-8 · Cited by 2,118
The Flavonoids. A Class of Semi-Essential Food Components: Their Role in Human Nutrition
K�hnau, J. (2015) · World review of nutrition and dietetics · doi:10.1159/000399407 · Cited by 1,492
Hertog, M. G. L., Hollman, P. C. H., & Katan, M. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00024a011 · Cited by 1,381
Fruit and vegetables, and cardiovascular disease: A review
Ness, A. R., & Powles, J. W. (1997) · International Journal of Epidemiology · doi:10.1093/ije/26.1.1 · Cited by 1,368
Vitamin C pharmacokinetics in healthy volunteers: evidence for a recommended dietary allowance
Levine, M., Conry-Cantilena, C., Wang, Y., Welch, R. W., Washko, P. W., Dhariwal, K. R., Park, J. B., Lazarev, A., Graumlich, J. F., King, J., et al. (1996) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.93.8.3704 · Cited by 1,325
Phyto-oestrogens and Western Diseases
Adlercreutz, H., & Mazur, W. (1997) · Annals of Medicine · doi:10.3109/07853899709113696 · Cited by 1,282
Hertog, M. G. L., Hollman, P. C. H., Katan, M. B., & Kromhout, D. (1993) · Nutrition and Cancer · doi:10.1080/01635589309514267 · Cited by 1,216
Research works printed but not linked: 9
- Boukharta, M., Jalbert, G. & Castonguay, A. (1992) Efficacy of ellagitannins and ellagic acid as cancer chemopreventive agents. XVIth International Conference of the Groupe Polyphénols, Lisbon, Portugal, pp. 245–249.
- Clifford, M. N. (1996) Anthocyanins in foods. Symposium on Polyphenols and Anthocyanins as Food Colourants and Antioxidants, Brussels, Belgium, pp. 1–19, EU.
- Hara, 1995, Special issue on tea, Food Rev. Int, 11, 371
- Henn, 1998, Gesamtphenolgehalt und antioxidative Kapazitat handelsublicher Getranke, Ernahr.-Umsch, 45, 308
- Jacobson, 1983, A preliminary investigation of the metabolism of dietary phenolics in humans, Nutr. Rep. Int, 28, 1409
- Leupold, 1981, Zur analytick phenolischer Verbindungen im Bier, Brauwissenschaft, 34, 205
- Macheix, J.-J., Fleuriet, A. & Billot, J. (1990) Fruit Phenolics. CRC Press, Boca Raton, FL.
- Plumb, 1999, Metabolism of chlorogenic acid by human plasma, liver, intestine and gut microflora, J. Sci. Food Agric, 79, 390, 10.1002/(SICI)1097-0010(19990301)79:3<390::AID-JSFA258>3.0.CO;2-0 · DOI
- Santos-Buelga, C. & Scalbert, A. (2000) Proanthocyanidins and tannin-like compounds: nature, occurrence, dietary intake and effects on nutrition and health. J. Food Sci. Agric. (in press). · DOI
Cited by
Sorted by citations
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Self-citationBalasundram, N., Sundram, K., & Samman, S. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.07.042 · Cited by 3,128
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Dietary polyphenols and the prevention of diseases
Scalbert, A., Manach, C., Morand, C., Rémésy, C., & Jiménez, L. (2005) · Critical Reviews in Food Science and Nutrition · doi:10.1080/1040869059096 · Cited by 2,999
Self-citationPlant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Quideau, S., Deffieux, D., Douat, C., & Pouységu, L. (2011) · Angewandte Chemie International Edition · doi:10.1002/anie.201000044 · Cited by 2,874
D IETARY F LAVONOIDS : Bioavailability, Metabolic Effects, and Safety
Ross, J. A., & Kasum, C. M. (2002) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.22.111401.144957 · Cited by 2,153
Health effects of quercetin: From antioxidant to nutraceutical
Boots, A. W., Haenen, G. R. M. M., & Bast, A. (2008) · European Journal of Pharmacology · doi:10.1016/j.ejphar.2008.03.008 · Cited by 2,121
Beneficial Effects of Green Tea—A Review
Cabrera, C., Artacho, R., & Giménez, R. (2006) · Journal of the American College of Nutrition · doi:10.1080/07315724.2006.10719518 · Cited by 1,904
Polyphenols: Antioxidants and beyond
Scalbert, A., Johnson, I. T., & Saltmarsh, M. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.215s · Cited by 1,836
Self-citationPhenolic acids: Natural versatile molecules with promising therapeutic applications
Kumar, N., & Goel, N. (2019) · Biotechnology Reports · doi:10.1016/j.btre.2019.e00370 · Cited by 1,755
“consumption of vegetables, fruits, and whole grains such as apples, mangos, berries, plums, cherries, kiwis, citrus fruits, onions, tea, coffee, and flour made from whole wheat, rice, corn or oats [24,161].”
BackgroundAnthocyanins: Natural Colorants with Health-Promoting Properties
He, J., & Giusti, M. M. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.080708.100754 · Cited by 1,698
Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects
Zhang, H., & Tsao, R. (2016) · Current Opinion in Food Science · doi:10.1016/j.cofs.2016.02.002 · Cited by 1,519
Phenolic Acids in Foods: An Overview of Analytical Methodology
Robbins, R. J. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026182t · Cited by 1,415
A review on protein–phenolic interactions and associated changes
Özdal, T., Çapanoğlu, E., & Altay, F. (2013) · Food Research International · doi:10.1016/j.foodres.2013.02.009 · Cited by 1,370
Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies
Williamson, G., & Manach, C. (2005) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.243s · Cited by 1,340
Self-citationInteraction between Phenolics and Gut Microbiota: Role in Human Health
Selma, M. V., Espín, J. C., & Tomás-Barberán, F. A. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf902107d · Cited by 1,324
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
Tomás-Barberán, F. A., & Espı́n, J. C. (2001) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.885 · Cited by 1,289
I NHIBITION OF C ARCINOGENESIS BY D IETARY P OLYPHENOLIC C OMPOUNDS
Yang, C. S., Landau, J. M., Huang, M.-T., & Newmark, H. L. (2001) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.21.1.381 · Cited by 1,260
Antioxidant and Oxidative Stress: A Mutual Interplay in Age-Related Diseases
Tan, B. L., Norhaizan, M. E., Liew, W.-P.-P., & Rahman, H. S. (2018) · Frontiers in Pharmacology · doi:10.3389/fphar.2018.01162 · Cited by 1,221
“The numbers and characteristics of these phenol structures contribute to the unique features of polyphenol compound in term of chemical, physical, and biological (Scalbert and Williamson, 2000).”
BackgroundSignificance of Antioxidant Potential of Plants and its Relevance to Therapeutic Applications
Kasote, D. M., Katyare, S. S., Hegde, M. V., & Bae, H. (2015) · International Journal of Biological Sciences · doi:10.7150/ijbs.12096 · Cited by 1,138
Bouayed, J., & Bohn, T. (2010) · Oxidative Medicine and Cellular Longevity · doi:10.4161/oxim.3.4.12858 · Cited by 1,095
Mass spectrometry in the structural analysis of flavonoids
Cuyckens, F., & Claeys, M. (2004) · Journal of Mass Spectrometry · doi:10.1002/jms.585 · Cited by 1,086
Phenolic Compounds in Brassica Vegetables
Cartea, M. E., Francisco, M., Soengas, P., & Velasco, P. (2010) · Molecules · doi:10.3390/molecules16010251 · Cited by 1,102
“In the last decades, numerous studies have been carried out to determine the bioavailability of different phenolic compounds in diet by using animal models and human assays [39-41].”
BackgroundLi, Y., Guo, C., Yang, J., Wei, J., Xu, J., & Cheng, S. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.02.033 · Cited by 1,061
Extraction, separation, and detection methods for phenolic acids and flavonoids
Stalikas, C. D. (2007) · Journal of Separation Science · doi:10.1002/jssc.200700261 · Cited by 1,057
Food Microstructure Affects the Bioavailability of Several Nutrients
Parada, J., & Aguilera, J. M. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2007.00274.x · Cited by 1,082
Bioavailability of the polyphenols: Status and controversies
D’Archivio, M., Filesi, C., Varì, R., Scazzocchio, B., & Masella, R. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11041321 · Cited by 950
Overview of Dietary Flavonoids: Nomenclature, Occurrence and Intake
Beecher, G. R. (2003) · Journal of Nutrition · doi:10.1093/jn/133.10.3248s · Cited by 909
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
Heleno, S. A., Martins, A., Queiroz, M. J. R. P., & Ferreira, I. C. F. R. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.10.057 · Cited by 904
Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective
Ratnam, D. V., Ankola, D. D., Bhardwaj, V., Sahana, D. K., & Kumar, M. N. V. R. (2006) · Journal of Controlled Release · doi:10.1016/j.jconrel.2006.04.015 · Cited by 885
Dietary flavonoids: effects on xenobiotic and carcinogen metabolism.
Moon, Y., Wang, X., & Morris, M. (2006) · Toxicology in Vitro · doi:10.1016/j.tiv.2005.06.048 · Cited by 883
Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources
Gheldof, N., Wang, X.-H., & Engeseth, N. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0256135 · Cited by 869
Bioavailability of bioactive food compounds: a challenging journey to bioefficacy.
Rein, M. J., Renouf, M., Cruz-Hernandez, C., Actis-Goretta, L., Thakkar, S. K., & Pinto, M. I. D. S. (2013) · British Journal of Clinical Pharmacology · doi:10.1111/j.1365-2125.2012.04425.x · Cited by 763
Role of Phenolic Compounds in Human Disease: Current Knowledge and Future Prospects
Rahman, M. M., Rahaman, M. S., Islam, M. R., Rahman, F., Mithi, F. M., Alqahtani, T., Almikhlafi, M. A., Alghamdi, S. Q., Alruwaili, A. S., Hossain, M. S., et al. (2021) · Molecules · doi:10.3390/molecules27010233 · Cited by 945
“The relationship between phenolic complexes and anti-inflammatory activities has been examined, and the following criteria have been established based on the observed reactions with various inflammatory targets [53,54].”
BackgroundDabeek, W. M., & Marra, M. V. (2019) · Nutrients · doi:10.3390/nu11102288 · Cited by 876
“In the US, the foods that contributed most to flavonol intake are tea, onion, apple, and red wine [23,24].”
BackgroundProteggente, A., Pannala, A., Paganga, G., van Buren, L., Wagner, E., Wiseman, S., van de Put, F., Dacombe, C., & Rice-evans, C. (2002) · Free radical research · doi:10.1080/10715760290006484 · Cited by 882
Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products
Georgé, S., Brat, P., Alter, P., & Amiot, M. J. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048396b · Cited by 804
The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility
Özdal, T., Sela, D. A., Xiao, J., Boyacıoğlu, D., Chen, F., & Çapanoğlu, E. (2016) · Nutrients · doi:10.3390/nu8020078 · Cited by 842
“Most polyphenols pass through the small intestine without being absorbed, thus encountering the gut microbiota which colonizes the colon [8].”
BackgroundAlam, M. A., Subhan, N., Rahman, M., Uddin, S. J., Reza, H. M., & Sarker, S. D. (2014) · Advances in Nutrition · doi:10.3945/an.113.005603 · Cited by 818
Cho, A.-S., Jeon, S.-M., Kim, M., Yeo, J., Seo, K., Choi, M., & Lee, M. (2010) · Food and Chemical Toxicology · doi:10.1016/j.fct.2010.01.003 · Cited by 787
The Role of Tea in Human Health: An Update
McKay, D. L., & Blumberg, J. B. (2002) · Journal of the American College of Nutrition · doi:10.1080/07315724.2002.10719187 · Cited by 772
LOTITO, S. B., & Frei, B. B. (2006) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2006.04.033 · Cited by 780
RetractedSeeram, N. P., Adams, L. S., Zhang, Y., Lee, R., Sand, D., Scheuller, H. S., & Heber, D. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061750g · Cited by 770
Flavonoids in Cancer and Apoptosis
Abotaleb, M., Samuel, S. M., Varghese, E., Varghese, S., Kubatka, P., Líšková, A., & Büsselberg, D. (2018) · Cancers · doi:10.3390/cancers11010028 · Cited by 771
“The rate of absorption of glycosylated flavonoids are much lesser when compared to than aglycone flavonoids in the intestine [245,248].”
BackgroundPhenolic Compounds in Honey and Their Associated Health Benefits: A Review
Cianciosi, D., Forbes-Hernández, T. Y., Afrin, S., Gasparrini, M., Reboredo‐Rodríguez, P., Manna, P. P., Zhang, J., Bravo‐Lamas, L., Martínez‐Flórez, S., Agudo-Toyos, P., et al. (2018) · Molecules · doi:10.3390/molecules23092322 · Cited by 820
“Phenolic aglycones are more easily absorbed by intestinal barriers, increasing their bioavailability, if compared with the same flavonoids glycosylated present in different food matrix [38].”
BackgroundBasic biochemical mechanisms behind the health benefits of polyphenols
Fraga, C. G., Galleano, M., Verstraeten, S. V., & Oteiza, P. I. (2010) · Molecular Aspects of Medicine · doi:10.1016/j.mam.2010.09.006 · Cited by 769
AL-Ishaq, R. K., Abotaleb, M., Kubatka, P., Kajo, K., & Büsselberg, D. (2019) · Biomolecules · doi:10.3390/biom9090430 · Cited by 816
“Based on the generic structure of a C ring, functional groups present on the ring, and the position where the B ring is attached to the C rings, six subclasses of flavonoids are defined: flavones; flavonols; flavanones; flavan-3-ols; isoflavones; and anthocyanosides [52].”
BackgroundIntake and bioaccessibility of total polyphenols in a whole diet
Saura-Calixto, F. D., Serrano, J. C. E., & Goñi, I. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.02.006 · Cited by 740
Landete, J. M. (2011) · Food Research International · doi:10.1016/j.foodres.2011.04.027 · Cited by 733
Absorption and metabolism of polyphenols in the gut and impact on health.
Scalbert, A., Morand, C., Manach, C., & Rémésy, C. (2002) · Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie · doi:10.1016/s0753-3322(02)00205-6 · Cited by 712
Self-citationHalliwell, B., Rafter, J., & Jenner, A. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.268s · Cited by 711
The flavonoid quercetin in disease prevention and therapy: Facts and fancies
Russo, M., Spagnuolo, C., Tedesco, I., Bilotto, S., & Russo, G. L. (2011) · Biochemical Pharmacology · doi:10.1016/j.bcp.2011.08.010 · Cited by 721
Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota
Lee, H. C., Jenner, A. M., Low, C. S., & Lee, Y. K. (2006) · Research in Microbiology · doi:10.1016/j.resmic.2006.07.004 · Cited by 697
Ramassamy, C. (2006) · European Journal of Pharmacology · doi:10.1016/j.ejphar.2006.06.025 · Cited by 687
Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity
Barbieri, R., Coppo, E., Marchese, A. E., Daglia, M., Sobarzo‐Sánchez, E., Nabavi, S. F., & Nabavi, S. M. (2016) · Microbiological Research · doi:10.1016/j.micres.2016.12.003 · Cited by 696
Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and Teas
Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., & Kanazawa, K. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020926l · Cited by 670
Evolution and current status of research in phenolic compounds
Boudet, A. M. (2007) · Phytochemistry · doi:10.1016/j.phytochem.2007.06.012 · Cited by 669
Kaulmann, A., & Bohn, T. (2014) · Nutrition Research · doi:10.1016/j.nutres.2014.07.010 · Cited by 696
Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
Andjelković, M., VanCamp, J., Demeulenaer, B., Depaemelaere, G., Socaciu, C., Verloo, M. G., & Verhé, R. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.05.044 · Cited by 665
Tocopherols and total phenolics in 10 different nut types
Kornsteiner, M., Wagner, K., & Elmadfa, I. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.07.033 · Cited by 644
Chandra, S., Khan, S. I., Avula, B., Lata, H., Yang, M. H., ElSohly, M. A., & Khan, I. A. (2014) · Evidence-based Complementary and Alternative Medicine · doi:10.1155/2014/253875 · Cited by 665
The Case for Anthocyanin Consumption to Promote Human Health: A Review
Pojer, E., Mattivi, F., Johnson, D., & Stockley, C. S. (2013) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12024 · Cited by 657
Septembre‐Malaterre, A., Remize, F., & Poucheret, P. (2017) · Food Research International · doi:10.1016/j.foodres.2017.09.031 · Cited by 657
Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review
Zhao, Z., & Moghadasian, M. H. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.039 · Cited by 621
Dietary polyphenols as potential nutraceuticals in management of diabetes: a review
Bahadoran, Z., Mirmiran, P., & Azizi, F. (2013) · Journal of Diabetes & Metabolic Disorders · doi:10.1186/2251-6581-12-43 · Cited by 601
Williamson, G., Kay, C. D., & Crozier, A. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12351 · Cited by 620
Self-citationPolyphenols: do they play a role in the prevention of human pathologies?
Tapiero, H., Tew, K. D., Ba, G. N., & Mathé, G. (2002) · Biomedicine & Pharmacotherapy · doi:10.1016/s0753-3322(02)00178-6 · Cited by 589
Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria
Cueva, C., Moreno-Arribas, M. V., Martín‐Álvarez, P. J., Bills, G. F., Vicente, M. F., Basilio, Á., Rivas, C. L., Requena, T., Rodríguez, J. M., & Bartolomé, B. (2010) · Research in Microbiology · doi:10.1016/j.resmic.2010.04.006 · Cited by 579
Martínez‐Valverde, I., Periago, M. J., Provan, G. J., & Chesson, A. (2002) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1035 · Cited by 578
Dietary factors affecting polyphenol bioavailability
Bohn, T. (2014) · Nutrition Reviews · doi:10.1111/nure.12114 · Cited by 601
In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency
Fernández‐García, E., Carvajal-Lérida, I., & Pérez‐Gálvez, A. (2009) · Nutrition Research · doi:10.1016/j.nutres.2009.09.016 · Cited by 597
Insoluble-Bound Phenolics in Food
Shahidi, F., & Yeo, J. (2016) · Molecules · doi:10.3390/molecules21091216 · Cited by 570
“The released free phenolics are absorbed in the small intestine, followed by conjugation with other compounds, leading to their introduction in the blood circulation system [39].”
BackgroundPhenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
Kawabata, K., Yoshioka, Y., & Terao, J. (2019) · Molecules · doi:10.3390/molecules24020370 · Cited by 563
Kell, D. B. (2009) · BMC Medical Genomics · doi:10.1186/1755-8794-2-2 · Cited by 554
Anti-cancer potential of flavonoids: recent trends and future perspectives
Batra, P., & Sharma, A. K. (2013) · 3 Biotech · doi:10.1007/s13205-013-0117-5 · Cited by 573
“It is extremely difficult to estimate the daily human intake of flavonoids, especially because of the lack of standardized analytical methods (Scalbert and Williamson 2000).”
BackgroundThe role of polyphenols in modern nutrition
Williamson, G. (2017) · Nutrition Bulletin · doi:10.1111/nbu.12278 · Cited by 551
“Polyphenols belong to the latter and are a diverse group of molecules that are consumed in all diets (Scalbert & Williamson 2000).”
BackgroundSelf-citationQuercetin Reduces Blood Pressure in Hypertensive Subjects1,
Edwards, R. L., Lyon, T., Litwin, S. E., Rabovsky, A. B., Symons, J. D., & Jalili, T. (2007) · Journal of Nutrition · doi:10.1093/jn/137.11.2405 · Cited by 551
Dufour, C., & Dangles, O. (2004) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/j.bbagen.2004.10.013 · Cited by 545
Antioxidative flavonoid quercetin: implication of its intestinal absorption and metabolism.
Murota, K., & Terao, J. (2003) · Archives of Biochemistry and Biophysics · doi:10.1016/s0003-9861(03)00284-4 · Cited by 531
Anticancer Efficacy of Polyphenols and Their Combinations
Niedzwiecki, A., Roomi, M. W., Kalinovsky, T., & Rath, M. (2016) · Nutrients · doi:10.3390/nu8090552 · Cited by 541
“Subsequently, during absorption, polyphenols undergo extensive modification by conjugation in the intestinal cells and further processing in the liver through methylation, sulfation and glucuronidation [13].”
BackgroundEffects of Psychological, Environmental and Physical Stressors on the Gut Microbiota
Karl, J. P., Hatch‐McChesney, A., Arcidiacono, S. M., Pearce, S., Pantoja-Feliciano, I. G., Doherty, L. A., & Soares, J. W. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02013 · Cited by 563
Fruit and Vegetable Juices and Alzheimer’s Disease: The Kame Project
Dai, Q., Borenstein, A. R., Wu, Y., Jackson, J. C., & Larson, E. B. (2006) · The American Journal of Medicine · doi:10.1016/j.amjmed.2006.03.045 · Cited by 530
Chlorogenic Acid Bioavailability Largely Depends on Its Metabolism by the Gut Microflora in Rats
Gonthier, M., Verny, M., Besson, C., Rémésy, C., & Scalbert, A. (2003) · Journal of Nutrition · doi:10.1093/jn/133.6.1853 · Cited by 526
Self-citationAnticancer and apoptosis-inducing effects of quercetin in vitro and in vivo
Hashemzaei, M., Far, A. D., Yari, A., Heravi, R. E., Tabrizian, K., Taghdisi, S. M., Sadegh, S. E., Tsarouhas, K., Kouretas, D., Tzanakakis, G. N., et al. (2017) · Oncology Reports · doi:10.3892/or.2017.5766 · Cited by 521
“Flavonoids and phenolics in particular, represent an important component of a normal human diet (14,15).”
BackgroundMurase, T., Nagasawa, A., Suzuki, J. S., Hase, T., & Tokimitsu, I. (2002) · International Journal of Obesity · doi:10.1038/sj.ijo.0802141 · Cited by 511
Fisetin: A Dietary Antioxidant for Health Promotion
Khan, N., Syed, D. N., Ahmad, N., & Mukhtar, H. (2012) · Antioxidants and Redox Signaling · doi:10.1089/ars.2012.4901 · Cited by 520
“It was reported that the average total intake of flavonoids in the United States was 1 g/day (34, 58); however, the intake differs extensively (7).”
Holt, E. M., Steffen, L. M., Moran, A., Basu, S., Steinberger, J., Ross, J. A., Hong, C.-P., & Sinaiko, A. R. (2009) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2008.11.036 · Cited by 496
Polyphenols and glutathione synthesis regulation
Moskaug, J. Ø., Carlsen, H., Myhrstad, M. C. W., & Blomhoff, R. (2005) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.277s · Cited by 496
Déprez, S., Mila, I., Lapierre, C., Brézillon, C., Rabot, S., Philippe, C., & Scalbert, A. (2000) · Journal of Nutrition · doi:10.1093/jn/130.11.2733 · Cited by 491
Self-citationSpencer, J., Mohsen, M. M. A. E., Minihane, A., & Mathers, J. (2007) · British Journal of Nutrition · doi:10.1017/s0007114507798938 · Cited by 481
Potential Impact of Strawberries on Human Health: A Review of the Science
Hannum, S. (2004) · Critical reviews in food science and nutrition · doi:10.1080/10408690490263756 · Cited by 500
Analysis of Phenolic Compounds in White Rice, Brown Rice, and Germinated Brown Rice
Tian, S., Nakamura, K., & Kayahara, H. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049446f · Cited by 483
Action of Nrf2 and Keap1 in ARE-mediated NQO1 expression by quercetin
Tanigawa, S., Fujii, M., & Hou, D.-X. (2007) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2007.02.017 · Cited by 487
Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review
Paredes‐López, O., Cervantes-Ceja, M. L., Vigna-Pérez, M., & Hernández‐Pérez, T. (2010) · Plant Foods for Human Nutrition · doi:10.1007/s11130-010-0177-1 · Cited by 494
Bioactivities of Phenolics by Focusing on Suppression of Chronic Diseases: A Review
Shahidi, F., & Yeo, J. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19061573 · Cited by 476
“Once they pass through the epithelial cells, they simultaneously conjugate with other molecules such as glucuronic acid and sulfonate, followed by introduction in the plasma [24].”
BackgroundPhlorotannins as bioactive agents from brown algae
Li, Y.-X., Wijesekara, I., Li, Y., & Kim, S.-K. (2011) · Process Biochemistry · doi:10.1016/j.procbio.2011.09.015 · Cited by 475
The metabolic fate of dietary polyphenols in humans
Rechner, A. R., Kuhnle, G., Bremner, P., Hubbard, G. P., Moore, K. P., & Rice-Evans, C. A. (2002) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(02)00877-8 · Cited by 475
Mokrani, A., & Madani, K. (2016) · Separation and Purification Technology · doi:10.1016/j.seppur.2016.01.043 · Cited by 474
Quercetin and Cancer Chemoprevention
Gibellini, L., Pinti, M., Nasi, M., Montagna, J. P., Biasi, S. D., Roat, E., Bertoncelli, L., Cooper, E. L., & Cossarizza, A. (2010) · Evidence-based Complementary and Alternative Medicine · doi:10.1093/ecam/neq053 · Cited by 453
“It is extremely difficult to estimate the daily human intake of flavonoids, especially because of the lack of standardized analytical methods [55].”
Background
Metadata
- Authors
- Scalbert, A., & Williamson, G.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Norwich Research Park (GB)
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2000-08
- Volume
- 130
- Issue
- 8
- Pages
- 2073S-2085S
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2105234557
- Cited by
- 3,658
- References
- 135
- Citations by year
- 2026: 68 · 2025: 83 · 2024: 116 · 2023: 109 · 2022: 121 · 2021: 179 · 2020: 156 · 2019: 172 · 2018: 172 · 2017: 171 · 2016: 168 · 2015: 180 · 2014: 208 · 2013: 225 · 2012: 230
- FWCI
- 8.63
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Pomegranate: compositions and health benefits
- Keywords
- dietary polyphenols, polyphenol bioavailability, dietary intake, phenolic acids, flavonoids, flavan-3-ols, catechins, proanthocyanidins, anthocyanins, flavonoid glycosides, polyphenol metabolism, colonic microbiota, beverages, fruits and vegetables
- MeSH terms
- Animals, Biological Availability, Diet, Flavonoids, Food Analysis, Humans, Intestinal Absorption, Phenols, Polymers
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
