Hydroxycinnamic acids on gut microbiota and health
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. (2020). 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 URLhttp://doi.org/10.1111/1541-4337.12663
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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