The Impact of Polyphenol on General Nutrient Metabolism in the Monogastric Gastrointestinal Tract

Abstract

Polyphenols are bioactive compounds occurring in plant foods, which are considered significant owing to their contribution to human health and the prevention of chronic diseases. Phenolic compounds mainly depend on plant food structure and the interaction with other food constituents, mostly proteins, lipids, and carbohydrates. The interaction with the food matrices can obstruct or enhance nutrient accessibility and availability and even impair others. Food digestion is a complex process where ingested foods are converted to nutrients via mechanical and enzymatic alterations. The absorption of nutrients predominantly occurs in the small and large intestine, respectively. The metabolised product, however, is the main bioactive component due to their ability to enter the systemic circulation and reach the targeted organs. There is limited knowledge on the cellular uptake, phenolic metabolite, and polyphenolic effect in the gastrointestinal ecosystem. Therefore, improved understanding of the biological properties and stages of dietary phenols is essential for the effective utilization of their therapeutic potentials. This review will explore, summarise, and collate current information on how polyphenols influence nutrient metabolism, bioavailability, and the biotransformation stages.

Antiviral Effects of Polyphenols from Marine Algae

“…The characterisation of PPs is difficult due to heterogeneity both in molecular weight and in the level of isomerisation [ 20 , 21 ]. There is still little information about endogenous digestion and microbial catabolism of these compounds [ 22 ]. It is known that about 90–95% of dietary PPs reach the intestine unchanged [ 23 ], where, as a result of metabolism and biotransformation, low molecular weight compounds with less chemical heterogeneity are formed than in the original [ 24 ].…”

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

“…Their vital role in our daily diet as bioactive compounds have been widely explored, with growing evidence revealing their role in decreasing chronic disease risks, such as cardiovascular diseases, diabetes, immune dysfunction, age-related eye problems, and cancers, which are all associated with the antioxidative effects of these phenolic compounds [ 80 ]. Bioactive compounds are molecules evidenced to portray therapeutic potentials with an impact on the metabolic disorder, energy intake, oxidative stress, as well as reducing proinflammatory state [ 81 ]. The main bioactive components of soybean are proteins or peptides, saponins, phytosterols, isoflavones, protease inhibitors [ 82 , 83 ], tocopherols, and carotenoids [ 84 ].…”

“…Isoflavones are well-known polyphenols with a chemical structure similar to that of flavones. Both isoflavones and flavones are subclasses of flavonoids, which are in the largest polyphenolic groups [ 81 , 90 , 91 , 92 ]. Soybean contains up to 12 varied categories of isoflavones, which can be segregated into three (3) main groups (i.e., glycitein, genistein, and daidzein), all of which can take four varied forms: β-glucosidase, aglycones, malonyl-glucosides, and acetyl-glucosides, which constitute the main phenolic components and have been attributed to performing many health-promoting functions [ 86 , 89 ].…”

“…As mentioned above, okara may contain the same 12 isoflavones, although the processing conditions during soymilk production may impact the original isoflavones profile [ 86 ]. Another factor that can impact the profile of isoflavone in okara is their associations with other food matrix components, including non-covalent interactions between macronutrients and polyphenols, mainly proteins [ 81 , 93 , 94 ]. However, approximately 12–30% of the isoflavones contained in soybeans are suggested to be retained in the residue during soymilk processing.…”

Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years

“…Polyphenols are bioactive compounds capable of interacting with feed matrices, reducing or enhancing the accessibility and availability of nutrients. The metabolized product generated after their absorption is the main bioactive component that enters the systemic circulation and reaches the targeted organs [ 10 ]. Moreover, from each PFA, it is also possible to extract individual active components, thus reducing the dose of supplement to be administered, and avoid some issues related to odor and taste [ 11 ].…”