nutrients Review The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility Tugba Ozdal 1, David A. Sela 2,†, Jianbo Xiao 3,†, Dilek Boyacioglu 4,†, Fang Chen 5,† and Esra Capanoglu 4,* 1 Department of Food Engineering, Faculty of Engineering and Architecture, Okan Univesity, Tuzla, Istanbul TR-34959, Turkey;
[email protected] 2 Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
[email protected] 3 Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau, China;
[email protected] 4 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR-34469, Turkey;
[email protected] 5 College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China;
[email protected] * Correspondence:
[email protected]; Tel.: +90-212-285-7340; Fax: +90-212-285-7333 † These authors contributed equally to this work. Received: 8 October 2015; Accepted: 11 January 2016; Published: 6 February 2016 Abstract: As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol–gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood.