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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.
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“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]
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Evaluation of hypolipidemic effects of peanut skin-derived polyphenols in rats on Western-diet
Bansode, R. R., Randolph, P. D., Hurley, S. L., & Ahmedna, M. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.06.034 · Cited by 76
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Content of Selected Flavonoids in 100 Edible Vegetables and Fruits
Cao, J., Chen, W., Zhang, Y., Zhang, Y., & Zhao, X. (2010) · Food Science and Technology Research · doi:10.3136/fstr.16.395 · Cited by 75
Babich, H., Sedletcaia, A., & Kenigsberg, B. (2002) · Pharmacology & Toxicology · doi:10.1034/j.1600-0773.2002.910505.x · Cited by 75
(±)-Catechin: Chemical Weapon, Antioxidant, or Stress Regulator?
Chobot, V., Huber, C., Trettenhahn, G., & Hadaček, F. (2009) · Journal of Chemical Ecology · doi:10.1007/s10886-009-9681-x · Cited by 75
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Molecular Mechanisms and Bioavailability of Polyphenols in Prostate Cancer
Costea, T., Nagy, P., Ganea, C., Szöllõsi, J., & Mocanu, M. (2019) · International Journal of Molecular Sciences · doi:10.3390/ijms20051062 · Cited by 77
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Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds
Choudhary, P., Devi, T. B., Tushir, S., Kasana, R. C., Dawange, S., & Narsaiah, K. (2022) · Food and Bioprocess Technology · doi:10.1007/s11947-022-02889-y · Cited by 81
“According to Scalbert and Williamson (2000), daily consumption of 1 g of polyphenols is safe without any side effects in the human body.”
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“According to Augustin and Gary (2000), the amount of polyphenols to be taken by an adult is an average of 1 g/day/person. The stability of CW and CK were less than 24 h at room temperature (27 °C) as indicated by its smell and taste. This was also followed by determining the total acidity of CW. The acidity of CW (as…”
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Capacidade antioxidante de hortaliças usualmente consumidas
Mélo, E. D. A., Maciel, M. I. S., de Lima, V. L. A. G., Leal, F. L. L., Caetano, A. C. D. S., & Nascimento, R. J. (2006) · Food Science and Technology · doi:10.1590/s0101-20612006000300024 · Cited by 74
Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
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“Many epidemiological studies proved that consumption of food with high phenolics content is associated with the prevention of many pathological disorders, for example, coronary disease and cancer [5, 6].”
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“Although dietary polyphenols show diverse pharmacological potentials, their poor oral bioavailabilities impede the further development of these chemicals as therapeutic agents (Scalbert and Williamson 2000).”
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The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
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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
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