About this Research Topic
Nowadays, with rapidly increasing number of COVID-19 cases, the importance of healthy nutrition is rising more than ever. Epidemiological studies suggest that bioactive compounds, particularly polyphenols promote health and reduce the risk of chronic diseases. Polyphenols are plant secondary metabolites comprising of a large class of compounds, which can be broadly classified as flavonoids (flavonols, flavones, flavanones, flavanols, isoflavones, anthocyanins) and non‐flavonoids (phenolic acids, tannins, stilbenes, and lignans). The potential positive health effects of polyphenols considerably depend on their bioaccessibility/bioavailability. Bioaccessibility is defined as the amount of an ingested nutrient that is available for absorption in the gut after digestion, whereas bioavailability refer to the fraction of an ingested nutrient that reaches the systemic circulation and the specific sites where it can exert its biological action. The factors affecting the bioavailability/bioaccessibility of polyphenols include, but are not limited to the following: food matrix, food processing, digestive enzymes and microbiota.
Most of the polyphenolic compounds show low bioavailability, which is mainly linked to their poor bioaccessibility. Several factors including interaction with the food matrix, food processing and metabolic processes mediated by intestine, liver and microbiota could influence the bioaccessibility/bioavailability of polyphenols. Given the above, we believe that this article collection will be helpful for researchers in academia and industry to develop convenient processing techniques or consumption recommendations to enhance the nutritional value of food products, and provide a basis for further investigations focusing on bioavailability/bioaccessibility of polyphenols.
This article collection is proposed to seek high quality original articles or review papers related to the factors affecting the bioaccessibility/bioavailability of polyphenols. Potential topics include but are not limited to the following:
- Food components and their effects on bioaccessibility/bioavailability of polyphenols.
- Influences of different processing methods on bioaccessibility/bioavailability of polyphenols.
- Metabolism and distribution of polyphenols.
- Gastrointestinal digestion properties of polyphenols, including interactions with microbiota.
All submissions should be suitable to journal's aims and scope of publishing.
Keywords: digestion, food matrix, food processing, metabolism, polyphenols
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.