Polyphenols bioavailability

CARBONARO M, GRANT G, PUSZTAI A (2001) Evaluation of polyphenol bioavailability in rat small intestine. Eur JNutr. 40 84-90. 

The aim of our project was to study phloem as a source of fiber and polyphenols, and to develop a method to improve its taste without losing the potentially bioactive polyphenols. In addition, we wanted to investigate the bioavailability, cholesterolemic and antioxidative effects and safety of phloem and its phytonutrients in humans in a randomised double-blind trial. 

In our study we used serum enterolactone as a marker of bioavailability of phloem polyphenols from the wood matrix. As a result of the four-week... 

Scalbert, A. and Williamson, G., Dietary intake and bioavailability of polyphenols, J. Nutr., 130, 2073S, 2000. 

Manach C, Scalbert A, Morand C, Remesy C and Jimenez L (2004), Polyphenols foods sources and bioavailability , Am J Clin Nutr, 79, 727-747. 

Cerda B, Llorach R, Ceron JJ, Espin JC and Tomas-Barberan FA. 2003b. Evaluation of the bioavailability and metabolism in the rat of punicalagin, an antioxidant polyphenol from pomegranate juice. Eur J Nutr 42(1) 18—28. 

Keogh JB, Mclnemey J and Clifton PM. 2007. The effect of milk protein on the bioavailability of cocoa polyphenols. J Food Sci 72(3) S230-S233. 

Polyphenols bound to DF can account for a substantial part of total PPs in foods and beverages. These polyphenols are not bioavailable in the human upper intestine and reach the colon, where they become fermentable substrates for bacterial microflora, along with the DF. 

Williamson, G. and Manach, C., Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies. Am. J. Clin. Nutr., 81, 243S, 2005. 

Lambert JD, Yang CS. Cancer chemopreventive activity and bioavailability of tea and tea polyphenols. Mutat Res 2003 523-524 201-208. 

Investigations have focused on the content or polyphenolics. tannins, and related compounds in various foods and the influence on nutrient availability and protein digestibility. It has been established that naturally occurring concentrations ofpolyphcnoloxtda.se and polyphenols in products such as mushrooms can result in reduced iron bioavailability. Likewise, several studies have locused on decreased protein digestibility caused hy the tannins of common beans and rapeseed (canola). 

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