Hydroxycinnamic acids on gut microbiota and health
Web of Science
AuthorLeonard, W; Zhang, P; Ying, D; Fang, Z
Source TitleComprehensive Reviews in Food Science and Food Safety
AffiliationAgriculture and Food Systems
Document TypeJournal Article
CitationsLeonard, W., Zhang, P., Ying, D. & Fang, Z. (2021). Hydroxycinnamic acids on gut microbiota and health. Comprehensive Reviews in Food Science and Food Safety, 20 (1), pp.710-737. https://doi.org/10.1111/1541-4337.12663.
Access StatusAccess this item via the Open Access location
Open Access URLPublished version
Hydroxycinnamic acids (HCAs) are a major class of phenolic acids with the characteristic phenylpropanoid C6-C3 backbone. Its typically conjugated status with plant cell wall components and liberation by limited enzymes might be the reason for its neglect by researchers compared to flavonoid-type polyphenols. The polyphenol–gut microbiota interactions and their impact on human health have captured the interest of researchers recently. In addition, there has been a significant progress over the past few years in understanding the gut microbiota-modulating effect of HCA using animal model studies. This review discusses the metabolism of HCA in the digestive tract, HCA–gut microbiota interactions, and its link to colorectal cancer, inflammatory bowel diseases, mental-cognitive impairments, nonalcoholic liver disease, and obesity. The effects of food matrix and processing technologies on HCA bioavailability and HCA–gut microbiota interactions, and HCA safety concerns are also featured in this review. This paper has provided an in-depth insight on HCA–gut microbiota relationship and identified the current literature gaps for future research.
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