Recent advances on dietary polyphenol's potential roles in Celiac Disease

Over the last years, epidemiological and population-based studies have suggested that a continuous and prolonged intake of fruits, vegetables and whole-grains - all rich sources of polyphenols -, may contribute to the prevention of age-related chronic diseases. However, conclusive proof and understanding of the health benefits provided by polyphenols on a Celiac Disease framework remain largely unexplored, notwithstanding the unmet need for alternative treatments to a gluten-free diet. Herein, this topic has been thoroughly explored based on the most recent scientific breakthroughs, bringing light into the remarkable potential and molecular mechanisms by which polyphenols may become valuable allies against the cytotoxicity of gluten proteins, based on their ability to interact with and reduce the bioavailability of immunogenic peptides, to counteract oxidative stress and inflammation, to regulate intestinal epithelial barrier integrity and function, to affect the gut microbial ecosystem, and to modulate immune responses. Altogether, this review opens up new horizons concerning the rational development, applicability and/or valorization of polyphenol-rich functional foods by industry as a promising nutritional strategy to manage and prevent Celiac Disease.

Automated summary

Recent studies have shown the potential health benefits of polyphenols in preventing age-related chronic diseases, but more research is needed to understand their role in treating Celiac Disease. Polyphenols have been found to interact with immunogenic peptides, counteract oxidative stress and inflammation, regulate intestinal barrier integrity, affect the gut microbiome, and modulate immune responses, suggesting their potential as nutritional strategy in managing and preventing Celiac Disease.