How to increase dietary polyphenol bioavailability: Understanding the roles of modulating factors, lifestyle and gut microbiota

Polyphenols, with their rich abundance and diverse biological properties, represent a sustainable source of functional compounds across pharmaceutical, cosmetic, medicinal, food, and other industries. While they are most commonly consumed through dietary sources, several factors critically influence their bioaccessibility and bioavailability. These include polyphenol-specific factors, host physiology, properties of the food matrix, and the role of gut microbiota. Consequently, high polyphenol intake does not always correlate with high bioavailability or bioaccessibility. This discrepancy often arises because in vitro bioavailability assessments may not consistently reflect in vivo results. The novelty of this study lies in its exploration of specific interventions to enhance dietary polyphenol bioaccessibility and bioavailability in humans, grounded in empirical evidence. The study emphasizes that individual lifestyle choices and factors influencing gut microbiota diversity, gastrointestinal tract (GIT) health, and food matrix characteristics are among the primary modulators of polyphenol bioavailability in humans. Given the impact of factors such as age, gender, physical activity level, disease state, pregnancy, and race, further human studies are needed to better understand these modulators under varied conditions. This knowledge would provide the foundation for a more targeted, personalized approach to optimizing the health benefits of dietary polyphenols across different applications and populations. The bioavailability journey of dietary polyphenols • Lower molecular weight dietary polyphenols can be absorbed from the mouth. • Most polyphenols pass into the colon for gut microbiota biotransformation. • To improve polyphenol bioavailability, avoid the abuse of antibiotic medication. • Consume pre- and probiotic foods to improve gut microbiota health. • Salivary proteins can precipitate polyphenols to make them unavailable.