Research indicates that putative health benefits of dietary polyphenols are associated with inhibition of oxidation, inflammation and infection. This research focuses on direct effects on peripheral tissues in which concentrations seldom reach levels that are bioactive in ex vivo studies. Extensive enterohepatic circulation and metabolism of monomeric polyphenols cause low peripheral blood and tissue concentrations. Proanthocyanidins and hydrolysable tannins form indigestible complexes with proteins, glycoproteins and polysaccharides in the gut. Therefore, polyphenol concentrations in the gut lumen, gut mucosa and portal blood are likely to be much higher than peripheral tissue. However, the gut lumen and gut mucosa have been under studied in relationship to putative health benefits. Our central hypothesis is that the effects of polyphenols on health are mediated through interactions with gut digesta and microbiota, gut epithelium, and gut associated lymphoid tissue. Specific examples of these effects will be discussed in relationship to polyphenol structure.

Food polyphenols and gut health

245th National Meeting (2013)

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