Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments

Abstract

Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.

Harnessing the Power of Polyphenols: A New Frontier in Disease Prevention and Therapy

“…The diversity in the structures of these molecules plays a critical role, supporting a wide array of biological functions that range from antioxidant to anti-microbial effects. These functions are crucial for reducing oxidative stress, decreasing chronic inflammation, and slowing the advancement of age-related diseases, such as cardiovascular diseases, neurodegenerative conditions, and cancer [ 5 , 6 , 7 ].…”

Exploring the Potential of Ribes nigrum L., Aronia melanocarpa (Michx.) Elliott, and Sambucus nigra L. Fruit Polyphenol‐Rich Composition and Metformin Synergy in Type 2 Diabetes Management

“…Therefore, alternative or adjunct therapies are being explored to enhance the effectiveness of existing treatments. In this regard, polyphenol-rich fruits have emerged as promising candidates due to their reported health benefits, including potential antidiabetic effects [ 10 ].…”

The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract

“…The presence of polyphenols, tocopherols, squalene, unsaturated fatty acids, phytosterols, and bioactive peptides in walnut kernels contributes to their nutritional and medicinal value [ 28 , 29 ]. Polyphenols, which have both antibacterial and antioxidant properties [ 30 , 31 ], are plentiful secondary metabolites in plants. The hydroxyl groups of polyphenolic compounds can react with free radicals, thus slowing down the harm of free radicals to cells and achieving antioxidant effects.…”