Targeting flavonoids on modulation of metabolic syndrome

Neri-Numa, Iramaia Angélica; Cazarin, Cínthia Baú Betim; Ruiz, Ana Lúcia Tasca Góis; Paulino, Bruno Nicolau; Pastore, Gláucia Maria

doi:10.1016/j.jff.2020.104132

Cited by 23 publications

(18 citation statements)

References 182 publications

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“…Fermentation facilitates the liberation and absorption of insoluble bound phenolics involved in colorectal cancer prevention. The degradation of phenolic acids by enteric bacterial or chemical conversions may produce other metabolites, including protocatechuic acid, syringic acid, vanillic acid, phloroglucinol aldehyde, phloroglucinol acid, and gallic acid [3,9,15,20,21,24,30,63,69].…”

Section: Intestinal Absorptionmentioning

confidence: 99%

“…Aglycones are absorbed by epithelial cells through passive diffusion and then transported to the liver, where they will be metabolized. However, flavonoid glycosides are hardly absorbed in the small intestine due to their hydrophilic nature and reach the large intestine intact, where they will be metabolized by the gut microbiota [24].…”

Section: Intestinal Absorptionmentioning

confidence: 99%

“…However, the presence of phenolic compounds and their mechanisms of action in preventing colon cancer or inflammation are probably mediated by the functional composition of the gut microbiota [20][21][22]. Epidemiological studies have confirmed that regular consumption of legumes has been associated with lower risk due to immunomodulatory effects and prevention of chronic and metabolic diseases, such as cardiovascular diseases, diabetes, cancer, and obesity, in addition to improving gut health [11,16,20,23,24].…”

Section: Introductionmentioning

confidence: 99%

“…During the absorption of phenolic compounds, like hydroxycinnamic acids (p-coumaric, caffeic, and ferulic) in free and conjugated forms, they are metabolized by the gut microbiota (e.g., genera Bifidobacterium, Lactobacillus, and Escherichia) are able to release them [8]. Moreover, flavonoid glycosides are deconjugated by microbial glucuronidases and sulfatases in the colon, releasing aglycones such as quercetin, myricetin, and kaempferol that can be metabolized by different genera of intestinal bacteria, including Clostridium sp., Eubacterium sp., Enterococcus sp., among others, to form hydroxyphenylacetic and hydroxyphenylpropionic acids as major metabolites leading to increased bioavailability of phenolic compounds [24].…”

Section: Introductionmentioning

confidence: 99%

“…Phenolic compounds constitute an important group of secondary plant metabolites and influence the diversity and quantity of gut microbial species, allotting prebiotic effects to phenolic compounds, mainly flavonoids involved in modulating the taxonomic composition of the gut microbiota, increasing the relative abundance of beneficial species, and inhibiting the proliferation of bacterial species associated with negative implications [7,24].…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Compounds in Legumes: Composition, Processing and Gut Health

Nicolás-García¹,

Jiménez‐Martínez²,

Perucini-Avendaño³

et al. 2022

Legumes Research - Volume 2

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Gut health is fundamental for human well-being and prevents chronic degenerative diseases and is influenced by the interaction between gut microbiota and food components. In recent years, interest in phenolic compounds has increased due to their health benefits such as antioxidant, antidiabetic, antimicrobial, anti-atherosclerotic, anti-inflammatory, anticarcinogenic, cardio- and neuro-protective properties. Legumes are an essential source of phytochemicals, particularly flavonoids and phenolic acids, distributed mainly in the seed coat, and have been reported to exhibit multiple biological effects. Flavonoids present in legumes have been shown to regulate metabolic stability and membrane transport in the intestine, thus improving bioavailability. Seed processing such as cooking allows the release of phenolic compounds, improving polyphenols digestion and absorption at the intestinal level, maintaining their protective capacity in the oxidative process at the cellular level, and modulating the gut microbiota. All these actions improve gut health, avoiding diseases like irritable bowel syndrome, inflammatory bowel disease, obesity, diabetes, colitis, and colorectal cancer. The effect of the consumption of legumes such as chickpea, pea, and bean, as well as the contribution of phenolic compounds to gut health, will be reviewed in this study.

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