Factors affecting intake, metabolism and health benefits of phenolic acids

do we understand individual variability?

Andreia Bento-Silva, Ville M. Koistinen, Pedro Mena, Maria R. Bronze, Kati Hanhineva, Stefan Sahlstrøm, Vaida Kitrytė, Sofia Moco, Anna Marja Aura (Corresponding Author)

Research output: Contribution to journalReview ArticleScientificpeer-review

2 Citations (Scopus)

Abstract

Introduction: Phenolic acids are important phenolic compounds widespread in foods, contributing to nutritional and organoleptic properties. Factors affceting individual variability: The bioavailability of these compounds depends on their free or conjugated presence in food matrices, which is also affected by food processing. Phenolic acids undergo metabolism by the host and residing intestinal microbiota, which causes conjugations and structural modifications of the compounds. Human responses, metabolite profiles and health responses of phenolics, show considerable individual variation, which is affected by absorption, metabolism and genetic variations of subjects. Opinion: A better understanding of the gut-host interplay and microbiome biochemistry is becoming highly relevant in understanding the impact of diet and its constituents. It is common to study metabolism and health benefits separately, with some exceptions; however, it should be preferred that health responders and non-responders are studied in combination with explanatory metabolite profiles and gene variants. This approach could turn interindividual variation from a problem in human research to an asset for research on personalized nutrition.

Original languageEnglish
JournalEuropean Journal of Nutrition
DOIs
Publication statusE-pub ahead of print - 1 Jan 2019
MoE publication typeA2 Review article in a scientific journal

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Insurance Benefits
Food
Food Handling
Microbiota
Health
Research
Biochemistry
Biological Availability
Diet
Genes
phenolic acid

Keywords

  • Bioactivity
  • Bioavailability
  • Colonic metabolites
  • Interindividual variability
  • Phenolic acids

Cite this

Bento-Silva, Andreia ; Koistinen, Ville M. ; Mena, Pedro ; Bronze, Maria R. ; Hanhineva, Kati ; Sahlstrøm, Stefan ; Kitrytė, Vaida ; Moco, Sofia ; Aura, Anna Marja. / Factors affecting intake, metabolism and health benefits of phenolic acids : do we understand individual variability?. In: European Journal of Nutrition. 2019.
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abstract = "Introduction: Phenolic acids are important phenolic compounds widespread in foods, contributing to nutritional and organoleptic properties. Factors affceting individual variability: The bioavailability of these compounds depends on their free or conjugated presence in food matrices, which is also affected by food processing. Phenolic acids undergo metabolism by the host and residing intestinal microbiota, which causes conjugations and structural modifications of the compounds. Human responses, metabolite profiles and health responses of phenolics, show considerable individual variation, which is affected by absorption, metabolism and genetic variations of subjects. Opinion: A better understanding of the gut-host interplay and microbiome biochemistry is becoming highly relevant in understanding the impact of diet and its constituents. It is common to study metabolism and health benefits separately, with some exceptions; however, it should be preferred that health responders and non-responders are studied in combination with explanatory metabolite profiles and gene variants. This approach could turn interindividual variation from a problem in human research to an asset for research on personalized nutrition.",
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Factors affecting intake, metabolism and health benefits of phenolic acids : do we understand individual variability? / Bento-Silva, Andreia; Koistinen, Ville M.; Mena, Pedro; Bronze, Maria R.; Hanhineva, Kati; Sahlstrøm, Stefan; Kitrytė, Vaida; Moco, Sofia; Aura, Anna Marja (Corresponding Author).

In: European Journal of Nutrition, 01.01.2019.

Research output: Contribution to journalReview ArticleScientificpeer-review

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AU - Bento-Silva, Andreia

AU - Koistinen, Ville M.

AU - Mena, Pedro

AU - Bronze, Maria R.

AU - Hanhineva, Kati

AU - Sahlstrøm, Stefan

AU - Kitrytė, Vaida

AU - Moco, Sofia

AU - Aura, Anna Marja

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N2 - Introduction: Phenolic acids are important phenolic compounds widespread in foods, contributing to nutritional and organoleptic properties. Factors affceting individual variability: The bioavailability of these compounds depends on their free or conjugated presence in food matrices, which is also affected by food processing. Phenolic acids undergo metabolism by the host and residing intestinal microbiota, which causes conjugations and structural modifications of the compounds. Human responses, metabolite profiles and health responses of phenolics, show considerable individual variation, which is affected by absorption, metabolism and genetic variations of subjects. Opinion: A better understanding of the gut-host interplay and microbiome biochemistry is becoming highly relevant in understanding the impact of diet and its constituents. It is common to study metabolism and health benefits separately, with some exceptions; however, it should be preferred that health responders and non-responders are studied in combination with explanatory metabolite profiles and gene variants. This approach could turn interindividual variation from a problem in human research to an asset for research on personalized nutrition.

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