Reference Number: 258
As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol–gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.
What does this mean for bakers?
This study suggests that polyphenols may act as prebiotics and have a positive affect on the gut microbiome. Foods rich in polyphenols, such as cocoa powder, dark chocolate, nuts, berries and green tea, can easily be incorporated into our bakes. Try our Sourdough Chocolate Cookies or Chocolate & Hazelnut Pain de Mie. We also use tea and cocoa powder in some of our botanical blends.