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

The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.

Automated summary

The bioavailability of (poly)phenols is generally low and shows high interindividual variability due to their low water solubility, presence in foods as polymers or in glycosylated forms, and tight bond to food matrices. Limited information exists on how technological and biotechnological processes affect the bioavailability of (poly)phenols in humans. Various methods such as food processing, oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics have been overviewed in terms of their effects on (poly)phenol bioavailability in humans.