Carolina Cueva

TL;DR: In this paper, the antimicrobial properties of phenolic acids were investigated in the context of the analysis of microbial activities in the human gut, and the structure-activity relationship between phenolic acid and some of their precursors was established based on multivariate analysis.

TL;DR: This review aims to update the current information about the modulation of the gut microbiota by dietary phenolic compounds, from a perspective based on the experimental approaches used, and to understand the underlying mechanisms in the polyphenols-microbiota-host triangle.

TL;DR: The in vitro fermentation of two purified fractions from grape seed extract of GSE suggest that the flavan-3-ol profile of a particular food source could affect the microbiota composition and its catabolic activity, inducing changes that could in turn affect the bioavailability and potential bioactivity of these compounds.

TL;DR: Statistical analysis revealed that catechol/pyrocatechol, as well as 4-hydroxy-5-(phenyl)-valeric, 3- and 4-Hydroxyphenylacetic, phenylacetics, Phenylpropionic, and benzoic acids, showed the greatest increases in concentration during fermentation, whereas 5-(3'-hydroxymhenyl)-γ-valerolactone, its open form, represented the largest interindividual variations in the

TL;DR: The aim of this review is to integrate the understanding of the metabolism and mechanisms of action of wine polyphenols at both local and systemic levels, underlining their impact on the gut microbiome and the inter-individual variability associated with polyphenol’ metabolism and further physiological effects.