Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility

Polyphenols (PP) and dietary fibers (DF) are dietary constituents of plant foods and are generally related to different health benefits. However, their bioavailability can be affected by molecular interactions between the bioactive compounds (BC) and food matrix. Diverses techniques have been used to characterize food microstructures and food matrices. They can provide qualitative information about the physical states and interactions with other BC such as PP. Therefore, the possible interactions between PP with DF have been discussed. This is because the molecular interactions with DF can affect the bioaccessibility and bioavailability of PP to various extents. This mini-review is focused on some of the aspects that need to be considered to enhance the bioaccessibility of PP embedded in food matrices rich in DF.