Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

(2021) Leila Arfaoui   MOLECULES

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

(2021) Seppo Salminen et al.   Nature Reviews Gastroenterology & Hepatology

Encapsulation of phenolic compounds within nano/microemulsion systems: A review

(2021) Farhad Garavand et al.   FOOD CHEMISTRY

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Low Plasma Appearance of (+)-Catechin and (−)-Catechin Compared with Epicatechin after Consumption of Beverages Prepared from Nonalkalized or Alkalized Cocoa—A Randomized, Double-Blind Trial

(2020) Sabine Ellinger et al.   Nutrients

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

(2020) Yin-Zi Piao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial

(2020) Alice L. Turner et al.   CLINICAL NUTRITION

Role of the Encapsulation in Bioavailability of Phenolic Compounds

(2020) Josipa Grgić et al.   Antioxidants

Effect of food matrix on the content and bioavailability of flavonoids

(2020) Senem Kamiloglu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

(2019) Francisco A. Tomás-Barberán et al.   Annual Review of Food Science and Technology

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

(2019) Raffaella Di Cagno et al.   Nutrients

Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?

(2019) Andreia Bento-Silva et al.   EUROPEAN JOURNAL OF NUTRITION

Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota

(2019) Shuhong Dai et al.   JOURNAL OF FOOD SCIENCE

Factors influencing the cardiometabolic response to (poly)phenols and phytosterols: a review of the COST Action POSITIVe activities

(2019) Eileen R. Gibney et al.   EUROPEAN JOURNAL OF NUTRITION

Future prospects for dissecting inter-individual variability in the absorption, distribution and elimination of plant bioactives of relevance for cardiometabolic endpoints

(2019) Rikard Landberg et al.   EUROPEAN JOURNAL OF NUTRITION

The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach

(2018) Swen Langer et al.   BRITISH JOURNAL OF NUTRITION

Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans

(2018) Dolores Mueller et al.   FOOD CHEMISTRY

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Improving in vivo conversion of oleuropein into hydroxytyrosol by oral granules containing probiotic Lactobacillus plantarum 299v and an Olea europaea standardized extract

(2018) Maria Aponte et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

(2018) Antonio Cilla et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Probiotic Lactobacillus paracasei A221 improves the functionality and bioavailability of kaempferol-glucoside in kale by its glucosidase activity

(2018) Yosuke Shimojo et al.   Scientific Reports

Dihydrodaidzein and 6-hydroxydaidzein mediate the fermentation-induced increase of anti-osteoporotic effect of soybeans in ovariectomized mice

(2018) Ji-Sun Kim et al.   FASEB JOURNAL

Analysis of different innovative formulations of curcumin for improved relative oral bioavailability in human subjects

(2017) Martin Purpura et al.   EUROPEAN JOURNAL OF NUTRITION

Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus

(2017) Qin Huang et al.   FOOD CHEMISTRY

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

(2017) Ville M. Koistinen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds

(2017) Na-Kyoung Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Chronic exposure to short-chain fatty acids modulates transport and metabolism of microbiome-derived phenolics in human intestinal cells

(2017) Evelien Van Rymenant et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-extractable polyphenols produce gut microbiota metabolites that persist in circulation and show anti-inflammatory and free radical-scavenging effects

(2017) Antonio González-Sarrías et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds

(2017) Ana Quirós-Sauceda et al.   Nutrients

Interactions of gut microbiota with dietary polyphenols and consequences to human health

(2016) Francisco A. Tomás-Barberán et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

(2016) Wieslaw Wiczkowski et al.   FOOD CHEMISTRY

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

(2016) Isabela M. Martins et al.   FOOD RESEARCH INTERNATIONAL

Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial

(2016) Miriam Martínez-Huélamo et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Urinary excretion ofCitrusflavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study

(2016) Julian K. Aschoff et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Addressing the inter-individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction

(2016) Claudine Manach et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract

(2016) Maria-José Motilva et al.   Journal of Functional Foods

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

(2015) Sabine Kuntz et al.   BRITISH JOURNAL OF NUTRITION

The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: A pharmacokinetic study

(2015) Miriam Martínez-Huélamo et al.   FOOD CHEMISTRY

Chronic administration of a microencapsulated probiotic enhances the bioavailability of orange juice flavanones in humans

(2015) Gema Pereira-Caro et al.   FREE RADICAL BIOLOGY AND MEDICINE

Nutrikinetic studies of food bioactive compounds: fromin vitrotoin vivoapproaches

(2015) Maria-José Motilva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Mind the gap-deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites-a position paper focusing on carotenoids and polyphenols

(2015) Torsten Bohn et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Towards a more comprehensive concept for prebiotics

(2015) Laure B. Bindels et al.   Nature Reviews Gastroenterology & Hepatology

Bioavailability of Dietary Polyphenols and Gut Microbiota Metabolism: Antimicrobial Properties

(2015) Laura Marín et al.   Biomed Research International

Encapsulation and Micronization Effectively Improve Orange Beverage Flavanone Bioavailability in Humans

(2014) María Tomás-Navarro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols

(2014) Ana Rodriguez-Mateos et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of food processing on polyphenol contents: A systematic analysis using Phenol-Explorer data

(2014) Joseph A. Rothwell et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The oral bioavailability of curcumin from micronized powder and liquid micelles is significantly increased in healthy humans and differs between sexes

(2014) Christina Schiborr et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparative absorption of curcumin formulations

(2014) Ralf Jäger et al.   Nutrition Journal

Dietary factors affecting polyphenol bioavailability

(2014) Torsten Bohn   NUTRITION REVIEWS

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Volunteer Stratification Is More Relevant than Technological Treatment in Orange Juice Flavanone Bioavailability

(2013) María Tomás-Navarro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of nanotechnology in improving bioavailability and bioactivity of diet-derived phytochemicals

(2013) Shu Wang et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran

(2013) Jenni Lappi et al.   Food & Function

Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols

(2012) Paola Vitaglione et al.   BRITISH JOURNAL OF NUTRITION

Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longaLinn.) beverages in rats

(2012) Plangpin Pianpumepong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Curcumin Bioavailability from Enriched Bread: The Effect of Microencapsulated Ingredients

(2012) Paola Vitaglione et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Innovative Preparation of Curcumin for Improved Oral Bioavailability

(2011) Hiroki Sasaki et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Antioxidative protection of dietary bilberry, chokeberry and Lactobacillus plantarum HEAL19 in mice subjected to intestinal oxidative stress by ischemia-reperfusion

(2011) Maja Jakesevic et al.   BMC Complementary and Alternative Medicine

Hydrolysis Influence on Phytochemical Composition, Antioxidant Activity, Plasma Concentration, and Tissue Distribution of HydroethanolicIlex paraguariensisExtract Components

(2011) Diogo P. Rivelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Strawberry Processing Does Not Affect the Production and Urinary Excretion of Urolithins, Ellagic Acid Metabolites, in Humans

(2011) Pilar Truchado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Absorption of a Standardized Curcuminoid Mixture and Its Lecithin Formulation

(2011) John Cuomo et al.   JOURNAL OF NATURAL PRODUCTS

α-Oligoglucosylation of a sugar moiety enhances the bioavailability of quercetin glucosides in humans

(2010) Kaeko Murota et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Absorption, conjugation and excretion of the flavanones, naringenin and hesperetin from α-rhamnosidase-treated orange juice in human subjects

(2010) Lea Bredsdorff et al.   BRITISH JOURNAL OF NUTRITION

Increasing the antioxidant power of tea extracts by biotransformation of polyphenols

(2010) J.A. Macedo et al.   FOOD CHEMISTRY

Dietary Polyphenols and Human Gut Microbiota: a Review

(2010) D. Hervert-Hernández et al.   FOOD REVIEWS INTERNATIONAL

Bioavailability of the Polyphenols: Status and Controversies

(2010) Massimo D’Archivio et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Safety and Pharmacokinetics of a Solid Lipid Curcumin Particle Formulation in Osteosarcoma Patients and Healthy Volunteers

(2010) Vikram S. Gota et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

Colonic availability of polyphenols and D-(−)-quinic acid after apple smoothie consumption

(2010) Stephanie Hagl et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Enzymatically Modified Isoquercitrin, α-Oligoglucosyl Quercetin 3-O-Glucoside, Is Absorbed More Easily than Other Quercetin Glycosides or Aglycone after Oral Administration in Rats

(2009) Toshiaki Makino et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

A pilot cross-over study to evaluate human oral bioavailability of BCM-95®CG (BiocurcumaxTM), a novel bioenhanced preparation of curcumin

(2009) B Antony et al.   INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between Phenolics and Gut Microbiota: Role in Human Health

(2009) María V. Selma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioconversion of soy isoflavones daidzin and daidzein by Bifidobacterium strains

(2008) Stefano Raimondi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Absorption, metabolism and excretion of flavanones from single portions of orange fruit and juice and effects of anthropometric variables and contraceptive pill use on flavanone excretion

(2008) Gary M. Brett et al.   BRITISH JOURNAL OF NUTRITION

Sorghum Extrusion Increases Bioavailability of Catechins in Weanling Pigs

(2008) Liwei Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects

(2007) Wendy Hollands et al.   FOOD CHEMISTRY