Review
Biochemistry & Molecular Biology
Tariful Islam, Kembra Albracht-Schulte, Latha Ramalingam, Natalia Schlabritz-Lutsevich, Oak-Hee Park, Masoud Zabet-Moghaddam, Nishan S. Kalupahana, Naima Moustaid-Moussa
Summary: Obesity is linked to nutrient imbalance, gut dysbiosis, and a leaky gut. Polyphenols like curcumin, resveratrol, and anthocyanins can help improve gut microbiota, intestinal barrier integrity, and zinc homeostasis, alleviating the effects of obesity. The review focuses on the role of intestinal barrier integrity in polyphenol-mediated protection against obesity-related inflammation, and how polyphenols interact with inflammatory signaling and zinc homeostasis to reduce inflammation.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Meiyan Wang, Jianying Li, Ting Hu, Hui Zhao
Summary: Tea polyphenols, as an abundant source of naturally occurring polyphenols, have received increasing attention for their consumption and pleiotropic bioeffects on human health. The bidirectional interactions between tea polyphenols and gut microbiota may benefit gut barrier function and improve chronic metabolic disorders.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Jie Li, Chunfeng Chen, Hui Yang, Xiaoping Yang
Summary: Tea polyphenols (TPs) have the potential to regulate gut microbiota dysbiosis induced by antibiotics, decreasing the risk of diseases like obesity, cancer, and diabetes. TPs significantly alleviate the decrease in gut microbiota richness and diversity caused by antibiotics, indicating their potential as a functional food ingredient.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biochemistry & Molecular Biology
Sergio Perez-Burillo, Beatriz Navajas-Porras, Alicia Lopez-Maldonado, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Jose angel Rufian-Henares
Summary: Green tea can influence gut microbiota by either stimulating the growth of specific species or hindering the development of detrimental ones, benefiting health through beneficial bacteria or microbial bioactive metabolites. The inter-relation between green tea and gut microbiota is crucial for many health promoting effects of green tea, with the ability to correct microbial dysbiosis in conditions like obesity or cancer. Tea compounds influence the growth of bacterial species involved in inflammatory processes, potentially impacting the development of chronic diseases.
Review
Biochemistry & Molecular Biology
Aurelia Scarano, Barbara Laddomada, Federica Blando, Stefania De Santis, Giulio Verna, Marcello Chieppa, Angelo Santino
Summary: This article examines the effects of dietary polyphenols on human health, focusing on their antioxidant properties and chelating abilities. It explores the importance of polyphenols and their iron-binding abilities in inflammatory/immunomodulatory responses, with specific attention to macrophages and dendritic cells, as well as their impact on gut microbiota. The article also highlights the need for further investigation into the polyphenol-iron metabolism-inflammatory responses axis and the polyphenol-iron availability-gut microbiota relationship to prevent or counteract pathological conditions.
Article
Agriculture, Multidisciplinary
Fang Zhou, Yi-Long Li, Xin Zhang, Kun-Bo Wang, Jian-An Huang, Zhong-Hua Liu, Ming-Zhi Zhu
Summary: The study found that FBTP supplementation effectively reduced obesity in HFD-fed rats by improving intestinal oxidative stress and barrier function, as well as attenuating gut microbiota dysbiosis induced by HFD. Specific core microbes, including Akkermansia muciniphila, Alloprevotella, Bacteroides, and Faecalibaculum, were improved by FBTPs. The antiobesity effect of FBTPs was shown to be dependent on gut microbiota, as demonstrated by a fecal microbiota transplantation experiment.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Van-Long Truong, Woo-Sik Jeong
Summary: Polyphenols, including phenolic acids, flavonoids, and procyanidins, are abundant in food and beverage derived from plants. Tea polyphenols have established antioxidant and anti-inflammatory properties, and their supplementation can prevent inflammatory conditions and improve the outcome of patients with inflammatory bowel diseases (IBD).
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Lei Xu, Rui Wang, Yanan Liu, Shengnan Zhan, Zufang Wu, Xin Zhang
Summary: Tea polyphenols have shown memory-enhancing activities and can effectively modulate the composition of the gut microbiota. The gut microbiota plays a critical role in the development of neurodegenerative diseases by regulating brain-gut axis function. Tea polyphenols have the advantage of multi-targeting and high safety profiles, making them potential neuroprotective substances with great potential in preventing and treating neurodegenerative diseases.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Yang Zhou, Shugui Zheng, Shuo Yang, Jiguang Li, Kai Yang, Junfeng Han, Shuang Duan
Summary: This study demonstrates that green tea polyphenols (GTPs) have a alleviating effect on ss-conglycinin-induced anaphylaxis and this effect is associated with the modulation of immune response and gut microbiota. GTPs weaken Th2-type immune response, restore cytokine homeostasis, and increase beneficial bacteria in the gut, contributing to the recovery of gastrointestinal allergies. These findings highlight the potential of GTPs as an effective nutritional therapy strategy for soybean protein allergy.
Article
Food Science & Technology
Zheyi Song, Xin Zhang, Mengyu Hong, Zufang Wu, Songmei Luo, Kejun Cheng
Summary: Oolong tea polyphenols (OTP) have the potential to reduce cognitive dysfunction by modulating the gut microbiota. In a study on circadian rhythm disorder (CRD) mice, OTP treatment restored gut microbial disruption and improved cognitive impairments by up-regulating Akkermansia and Muribaculum and down-regulating Desulfovibrio.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Clinical Neurology
Xujiao Song, Weihao Wang, Shanshan Ding, Yan Wang, Lufen Ye, Xin Chen, Hao Ma
Summary: This study found that puerarin can improve the mood of depressed rats and regulate gut microbiota and inflammatory responses. Puerarin can reduce the abundance of harmful bacteria, decrease inflammation, and increase anti-inflammatory factors. Furthermore, it can improve damaged colon tissue and enhance the expression of BDNF and I kappa B-alpha in the hippocampus while inhibiting NF-kappa B expression.
JOURNAL OF AFFECTIVE DISORDERS
(2022)
Article
Biotechnology & Applied Microbiology
Jingjing Liu, Wei Dong, Jian Zhao, Jing Wu, Jinqiang Xia, Shaofei Xie, Xiaofeng Song
Summary: Through statistical analysis and correlation analysis, the study found that the intestinal flora of mice with colorectal inflammation or colorectal cancer significantly changed compared with healthy mice, with Muribaculaceae and Bacteroidaceae showing strong excluding interactions. The functional changes of the gut microbiota include the up-regulation of the cancers pathway and the down-regulation of the replication and repair pathways.
Article
Food Science & Technology
Yue Sun, Kai Kang, Yi-Ling Li, Li-Xuan Sang, Bing Chang
Summary: The study shows that intake of tea polyphenols can alleviate acute alcoholic liver injury by modulating the composition and abundance of gut microbiota, increasing the levels of short-chain fatty acids.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Biochemistry & Molecular Biology
Hyemee Kim, Maria Joselyn Castellon-Chicas, Shirley Arbizu, Stephen T. Talcott, Nicholas L. Drury, Shayna Smith, Susanne U. Mertens-Talcott
Summary: Mango is rich in polyphenols, which can modulate the intestinal microbiota and provide benefits for intestinal health. Studies have shown that mango polyphenols contribute to reducing intestinal inflammation and promoting intestinal integrity.
Article
Plant Sciences
Yushan Ye, Hasitha Warusawitharana, Hangye Zhao, Zhonghua Liu, Bo Li, Yuanyuan Wu, Puming He, Youying Tu
Summary: Tea polyphenols (TP) can attenuate obesity-induced inflammation by reducing systemic lipopolysaccharides (LPS) level and inhibiting LPS-activated TLR4/NF-κB pathway.
PLANT FOODS FOR HUMAN NUTRITION
(2022)