Review
Food Science & Technology
Diogo Carregosa, Catarina Pinto, Maria Angeles Avila-Galvez, Paulo Bastos, David Berry, Claudia Nunes Santos
Summary: Numerous epidemiological studies have confirmed the health benefits of consuming fruits, vegetables, and beverages rich in (poly)phenols, especially in preventing and treating cardiovascular and neurological diseases. However, the role of phenolic acids has been overlooked in previous research. This review focuses on two main aspects of low molecular weight phenolic metabolites: the microbiota responsible for their production and their analysis and pharmacokinetics in the human circulation. The aim is to advance scientific understanding of the ubiquitous roles of low molecular weight phenolic metabolites in physiologically relevant concentrations and (patho)physiologically relevant conditions in humans.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Emad Shehata, Priscilla Day-Walsh, Lee Kellingray, Arjan Narbad, Paul A. Kroon
Summary: This study aims to determine the contribution of spontaneous and microbiota-dependent degradation of anthocyanins in the human colon. The results show that anthocyanins are completely degraded in a model of the human colon by a combination of spontaneous and microbiota-dependent processes. The degradation rate of anthocyanins is dependent on the B-ring substitution pattern and the type of sugar moiety.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Review
Nutrition & Dietetics
Alessio Danilo Inchingolo, Angelo Michele Inchingolo, Giuseppina Malcangi, Pasquale Avantario, Daniela Azzollini, Silvio Buongiorno, Fabio Viapiano, Merigrazia Campanelli, Anna Maria Ciocia, Nicole De Leonardis, Elisabetta de Ruvo, Irene Ferrara, Grazia Garofoli, Valentina Montenegro, Anna Netti, Giulia Palmieri, Antonio Mancini, Assunta Patano, Fabio Piras, Grazia Marinelli, Chiara Di Pede, Claudia Laudadio, Biagio Rapone, Denisa Hazballa, Alberto Corriero, Maria Celeste Fatone, Andrea Palermo, Felice Lorusso, Antonio Scarano, Ioana Roxana Bordea, Daniela Di Venere, Francesco Inchingolo, Gianna Dipalma
Summary: Phenolic compounds have been shown to have numerous health benefits, particularly resveratrol, curcumin, and quercetin, which have documented antioxidant effects. This review investigated the effects of these compounds on bone metabolism and their potential as treatments for bone-related diseases. The study findings suggest that phenolic compounds can positively modulate bone metabolism and osteoclast-related pathologies.
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
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)
Review
Food Science & Technology
Fan Xie, Wanling Yang, Mingxia Xing, Hui Zhang, Lianzhong Ai
Summary: Polyphenols and their metabolites regulate blood glucose and lipid levels through various signaling pathways and pathways of the gut-brain axis. This review provides an overview of the biotransformation of polyphenols by gut microbiota, their metabolic pathways, and the mechanism of how polyphenols or their microbial metabolites affect glycolipid metabolism. The complex interaction between polyphenols and gut microbiota in regulating blood glucose and lipid levels requires further investigation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Medicine, Research & Experimental
Elaine Soares, Aruanna C. Soares, Patricia Leticia Trindade, Elisa B. Monteiro, Fabiane F. Martins, Andrew J. Forgie, Kim O. P. Inada, Graziele F. de Bem, Angela Resende, Daniel Perrone, Vanessa Souza-Mello, Francisco Tomas-Barberan, Benjamin P. Willing, Mariana Monteiro, Julio B. Daleprane
Summary: The study showed that polyphenol-rich jaboticaba peel and seed powder improved non-alcoholic fatty liver disease induced by a high-fat diet, through ameliorating gut microbial community structure and reducing symptoms of metabolic syndrome.
BIOMEDICINE & PHARMACOTHERAPY
(2021)
Review
Food Science & Technology
Kandathil Ashwin, Ashok Kumar Pattanaik, Gordon S. Howarth
Summary: Polyphenols, although not nutrients, provide health benefits in humans and animals, particularly in the gut. Microbial modifications of polyphenols affect gut ecology and promote beneficial bacterial growth.
Review
Food Science & Technology
Murphy L. Y. Wan, Vanessa Anna Co, Hani El-Nezami
Summary: Polyphenols, abundant in plants, are powerful antioxidants in the human diet, influencing gut health through modulation of various pathways and gut microbiota composition. Further research is needed to elucidate the mechanisms and potential benefits in preventing or treating diseases.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Biochemistry & Molecular Biology
Romina Molinari, Nicolo Merendino, Lara Costantini
Summary: The gut microbiota dysbiosis is associated with various diseases, and dietary polyphenols may help regulate dysbiosis by promoting the growth of beneficial bacteria. However, more research is needed to understand the role of polyphenols in pre-existing dysbiosis.
Article
Biology
Francisco Javier Martinez-Noguera, Pedro E. Alcaraz, Jorge Carlos-Vivas, Cristian Marin-Pagan
Summary: This study assessed whether an eight-week intake of 2S-hesperidin can improve acid-base and metabolic status in amateur cyclists. The results showed that chronic supplementation with 2S-hesperidin improved the acid-base status and lactate levels in cyclists, enhancing recovery after exercise.
Article
Agriculture, Multidisciplinary
Carlos E. Iglesias-Aguirre, Rocio Garcia-Villalba, David Beltran, Maria Dolores Frutos-Lison, Juan C. Espin, Francisco A. Tomas-Barberan, Maria V. Selma
Summary: We discovered a new bacterium in the feces of a healthy woman that can produce urolithins A and B as well as intermediate metabolites. Additionally, we developed co-culture systems that reproduced the production of urolithins upon fermentation of UM-A and UM-B. This finding demonstrates the potential of these urolithin-producing bacteria for use as probiotics and in the production of bioactive urolithins for various applications.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Miguel Angel Seguido, Rosa Maria Tarradas, Susana Gonzalez-Ramila, Joaquin Garcia-Cordero, Beatriz Sarria, Laura Bravo-Clemente, Raquel Mateos
Summary: Nutraceuticals based on plant extracts rich in polyphenols and dietary fibres have potential effects on fighting overweight/obesity and associated diseases. The combination of green coffee phenolic extract and oat beta-glucan affects the absorption and metabolism of polyphenols, and continuous consumption may alter the metabolite profile.
Article
Nutrition & Dietetics
Ali Khalaf Al Khalaf, Abdulrasheed O. Abdulrahman, Mohammed Kaleem, Suza Mohammad Nur, Amer H. Asseri, Hani Choudhry, Mohammad Imran Khan
Summary: In normal rats, both Uro-A and Uro-B improved liver and kidney functions without affecting body weight. Metagenomic analysis revealed that both Uro-A and Uro-B induced the growth of Akkermansia. However, Uro-A decreased species diversity and microbial richness and negatively impacted the composition of pathogenic microbes in normal rats.
Review
Food Science & Technology
Mirko Marino, Samuele Venturi, Giorgio Gargari, Cristian Del Bo, Daniela Martini, Marisa Porrini, Simone Guglielmetti, Patrizia Riso
Summary: Berries and their (poly)phenols play an important role in mediating the modulation of gut microbiota and human health. The evidence regarding the interaction between (poly)phenol intake and gut microbiota activity in humans is still unclear. This systematic review collects and assesses results from randomized clinical trials to explore the role of berries in the modulation of gut microbiota and their contribution to the metabolism of berry (poly)phenols.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Lisa Dicks, Linda Jakobs, Miriam Sari, Reinhard Hambitzer, Norbert Ludwig, Marie-Christine Simon, Peter Stehle, Birgit Stoffel-Wagner, Hans-Peter Helfrich, Jenny Ahlborn, Martin Ruehl, Bolette Hartmann, Jens J. Holst, Sabine Ellinger
Summary: The study investigated whether fortifying a meal with mushrooms rich in beta-glucans could improve postprandial metabolism in subjects with IGT. Results showed that the enriched meal did not significantly affect glucose and triglyceride levels compared to the control meal, but it did lower NEFAs-AUC, increase GLP-1-AUC, and reduce hunger sensation.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Ellen Dresen, Lina Siepmann, Carsten Weissbrich, Leonie Weinhold, Christian Putensen, Peter Stehle
Summary: The study aimed to assess amino acid intake in long-term immobilized ICU patients and found no significant association between amino acid intake and muscle changes. Therefore, the study did not support the hypothesis that amino acid patterns of medical nutrition therapy have a statistically significant impact on skeletal muscle loss.
CLINICAL NUTRITION ESPEN
(2022)
Article
Nutrition & Dietetics
Sondos M. Flieh, Maria L. Miguel-Berges, Inge Huybrechts, Christina Breidenassel, Evangelia Grammatikaki, Cinzia Le Donne, Yannis Manios, Kurt Widhalm, Denes Molnar, Peter Stehle, Anthony Kafatos, Jean Dallongeville, Cristina Molina-Hidalgo, Sonia Gomez-Martinez, Marcela Gonzalez-Gross, Stefaan De Henauw, Laurent Beghin, Mathilde Kersting, Luis A. Moreno, Esther M. Gonzalez-Gil
Summary: This study aimed to investigate the associations between portion sizes (PSs) from different food groups and energy, as well as nutrient intakes in European adolescents. The results showed that energy intake increased with elevated intakes of energy-dense foods. Larger portions of certain food groups were associated with increased intake of specific nutrients. Conversely, larger portions of high energy-dense foods were associated with lower intake of vitamins and micronutrients. These findings have implications for future dietary guidance and targeted strategies to address nutrient intakes in European adolescents.
Article
Endocrinology & Metabolism
Diana Rubin, Anja Bosy-Westphal, Stefan Kabisch, Peter Kronsbein, Marie-Christine Simon, Astrid Tombek, Katharina S. Weber, Thomas Skurk
EXPERIMENTAL AND CLINICAL ENDOCRINOLOGY & DIABETES
(2023)
Article
Neurosciences
Leonie Koban, Sangil Lee, Daniela S. Schelski, Marie -Christine Simon, Caryn Lerman, Bernd Weber, Joseph W. Kable, Hilke Plassmann
Summary: Individual differences in delay discounting, associated with various life outcomes, psychopathology, and obesity, were studied using machine learning on fMRI activity during inter-temporal choice tasks. A functional brain marker was developed and validated in two independent datasets, with significant correlations to prediction outcomes and long-term discounting behavior. The marker also showed differences between overweight and lean individuals and predicted blood levels of insulin, c-peptide, and leptin.
JOURNAL OF NEUROSCIENCE
(2023)
Review
Food Science & Technology
Marie-Christine Simon, Christian Sina, Paola G. Ferrario, Hannelore Daniel
Summary: The new approach of microbiome analysis in personalized nutrition has not been scientifically validated and has major flaws. Its use in public health is currently critical.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Clinical Neurology
Hanna Huber, Nicholas J. Asthon, Alina Schieren, Laia Montoliu-Gaya, Guglielmo Di Molfetta, Wagner S. Brum, Juan Lantero-Rodriguez, Lana Grotschel, Birgit Stoffel-Wagner, Martin Coenen, Leonie Weinhold, Matthias Schmid, Kaj Blennow, Peter Stehle, Henrik Zetterberg, Marie-Christine Simon
Summary: This study investigated the influence of food intake on Alzheimer's disease-related biomarkers in cognitively healthy, obese adults at high metabolic risk. The results showed that food intake alters the levels of biomarkers, indicating the need for further research on whether biomarker sampling should be performed in the fasting state.
ALZHEIMERS & DEMENTIA
(2023)
Article
Nutrition & Dietetics
Waldemar Seel, Sarah Reiners, Kristin Kipp, Marie-Christin Simon, Christine Dawczynski
Summary: In recent years, there has been a global trend towards a plant-based lifestyle. A study found that reduced consumption of animal products was associated with lower energy intake and higher intake of dietary fibers. The study also observed differences in microbiome composition between vegetarian and vegan diets compared to a Western diet. Identifying biomarkers for different diets and their associations with cardiovascular risk factors can help develop personalized dietary recommendations.
Article
Nutrition & Dietetics
Britta Renner, Anette E. Buyken, Kurt Gedrich, Stefan Lorkowski, Bernhard Watzl, Jakob Linseisen, Hannelore Daniel
Summary: Research on personalized nutrition has shown limited effectiveness and there are concerns about its impact on health inequality. To address these issues, a new approach called adaptive personalized nutrition advice systems (APNASs) is proposed. This approach aims to tailor personalized advice to individual needs, capacities, and receptivity in real-life food environments, encompassing broadened goals and personalized behavior change processes. Digital nutrition ecosystems enable continuous monitoring and support in food environments.
ADVANCES IN NUTRITION
(2023)
Article
Microbiology
David Heidler von Heilborn, Jessica Reinmueller, Andrey Yurkov, Peter Stehle, Ralf Moeller, Andre Lipski
Summary: High levels of carbon dioxide inhibit the growth of microorganisms. In this study, twenty strains of fungi and yeasts were isolated from habitats with enriched carbon dioxide concentration. The study found that elevated levels of CO2 led to changes in fatty acid profiles, resulting in membrane fluidization and potential membrane malfunction, as well as growth inhibition in the strains.
Article
Endocrinology & Metabolism
Thomas Skurk, Anja Bosy-Westphal, Arthur Gruenerbel, Stefan Kabisch, Winfried Keuthage, Peter Kronsbein, Karsten Muessig, Helmut Nussbaumer, Andreas F. H. Pfeiffer, Marie-Christine Simon, Astrid Tombek, Katharina S. S. Weber, Diana Rubin
Article
Endocrinology & Metabolism
Diana Rubin, Anja Bosy-Westphal, Stefan Kabisch, Peter Kronsbein, Marie-Christine Simon, Astrid Tombek, Katharina S. Weber, Thomas Skurk
Article
Endocrinology & Metabolism
Thomas Skurk, Anja Bosy-Westphal, Arthur Gruenerbel, Stefan Kabisch, Winfried Keuthage, Peter Kronsbein, Karsten Muessig, Andreas F. H. Pfeiffer, Marie-Christine Simon, Astrid Tombek, Katharina S. Weber, Diana Rubin
Article
Endocrinology & Metabolism
Diana Rubin, Anja Bosy-Westphal, Stefan Kabisch, Peter Kronsbein, Marie-Christine Simon, Astrid Tombek, Katharina Weber, Thomas Skurk
Review
Psychology, Experimental
Hilke Plassmann, Daniela Stephanie Schelski, Marie-Christine Simon, Leonie Koban
Summary: Daily dietary decisions have significant impacts on health and well-being, with cognitive neuroscience and gut-brain interactions playing crucial roles in decision-making processes. Research suggests that dietary decisions affect gut homeostasis and microbiome composition, which in turn can influence host health and behavior. Bi-directional links between the gut microbiome and brain systems may lead to self-reinforcing feedback loops determining long-term dietary patterns, body mass, and health outcomes.
WILEY INTERDISCIPLINARY REVIEWS-COGNITIVE SCIENCE
(2022)
