IFT Staff

Food Technology Staff

Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. A new IFT Press book, Dietary Polyphenols: Metabolism and Health Effects (ISBN: 978-1-119-56372-3), describes the latest findings on polyphenol metabolism and reviews the current evidence on its health effects and that of bioavailable metabolites.

Book cover - Barberan
Book cover - Barberan

Once ingested, most polyphenols are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism, reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues, where they trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus, all metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required.

This authoritative volume, edited by Francisco A. Tomás-Barberán, Antonio González-Sarrías, and Rocío García-Villalba, emphasizes the importance of interindividual variability and the critical role of gut microbiota. It features contributions from recognized experts in the field, who explore specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds; the interaction between polyphenols and gut microbiota; analytical methods for identifying and quantifying polyphenols in foods and biological samples; and reviews of recent epidemiological and clinical intervention studies showing protective effects of polyphenols.

Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dietitians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. IFT members receive a 35% discount on IFT Press books when ordered from the IFT website. Simply visit ift.org/news-and-publications/ift-press-books for more information. Manuscript proposals may be sent to Rebecca Ralf at [email protected] (+44 1243 770248).