Cited by 3,658Phytochemicals and Antioxidant ActivitiesNutritional Studies and DietPomegranate: compositions and health benefits

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Dietary Intake and Bioavailability of Polyphenols

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Scalbert, Augustin, Williamson, Gary·2000·The Journal of Nutrition

DOI 10.1093/jn/130.8.2073s

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Abstract

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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“, IL-6 and PGE2) in LPS-activated microglial cells isolated from rat pup brains, but at concentrations ($10 mmol/L) that are probably never met in the human brain, because maximum polyphenol concentrations in blood rarely exceed 1 mmol/L and only few polyphenols can selectively cross the blood-brain barrier (33).”
Background

Authors: Scalbert, A., & Williamson, G.
Affiliations: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
Norwich Research Park (GB)
ORCID: Scalbert, Augustin
Williamson, Gary
Venue: The Journal of Nutrition
Publisher: Elsevier BV
Published: 2000-08
Volume: 130
Issue: 8
Pages: 2073S-2085S
ISSN: 0022-3166 (ISSN-L)
DOI: 10.1093/jn/130.8.2073s
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: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 8221 d)
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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Dietary Intake and Bioavailability of Polyphenols

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