Bioavailability issues in studying the health effects of plant polyphenolic compounds

Chung S. Yang, Shengmin Sang, Joshua D. Lambert, Mao Jung Lee

Research output: Contribution to journalReview article

196 Citations (Scopus)

Abstract

Polyphenolic compounds are common in the diet and have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, and others. For some dietary polyphenols, certain benficial effects are suggested by epidemiological studies, some are supported by studies in animal models, and still others are extrapolated from studies in vitro. Because of the relatively poor bioavailability of many of these compounds, the molecular basis of these beneficial effects is not clear. In the present review, we discuss the potential health benefits of dietary polyphenols from the point of view of bioavailability. Tea catechins, curcumin, and proanthocyanidins are used as examples to illustrate some of the problems that need to be resolved. Further research on both the biological activity and bioavailability of dietary polyphenols is needed to properly assess their usefulness for the prevention and treatment of disease.

Original languageEnglish (US)
JournalMolecular Nutrition and Food Research
Volume52
Issue numberSUPPL. 1
DOIs
StatePublished - Jun 1 2008

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Polyphenols
Biological Availability
bioavailability
polyphenols
Health
Proanthocyanidins
Curcumin
Catechin
Insurance Benefits
Tea
curcumin
Epidemiologic Studies
Cardiovascular Diseases
flavanols
Animal Models
proanthocyanidins
in vitro studies
epidemiological studies
tea
cardiovascular diseases

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Cite this

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Bioavailability issues in studying the health effects of plant polyphenolic compounds. / Yang, Chung S.; Sang, Shengmin; Lambert, Joshua D.; Lee, Mao Jung.

In: Molecular Nutrition and Food Research, Vol. 52, No. SUPPL. 1, 01.06.2008.

Research output: Contribution to journalReview article

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