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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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“Anthocyanins dietary consumption in some individuals has been estimated to be up to 200 mg day−1, which is higher than that of other flavonoids (23 mg day−1) such as quercetin (Frank et al., 2002; McGhie et al., 2003; Scalbert and Williamson, 2000).”
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“Chlorogenic acid and caffeic acid have been found to have anti-inflammatory and antioxidant effects in vivo [29,30] and in vitro [31].”
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
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