articleFrontiers in NutritionJan 29, 2026GOLD OA

Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles

NANouf Abdullah Alharbi

Qassim University

PubMed
Indexed incrossrefdoajpubmed

Abstract

Polyphenols, plant-derived bioactive compounds, are known for their antioxidant, anti-inflammatory, and antimicrobial properties, benefiting plant-based foods. Fermentation, driven by microbial enzymes like glycosidases, esterases, and decarboxylases, alters the chemical structure of polyphenols, enhancing their bioavailability and bioactivity. This review explores the transformation of polyphenols, particularly flavonoids and phenolic acids, during fermentation, resulting in bioactive metabolites with increased solubility, stability, and antioxidant activity, improving gastrointestinal absorption. Additionally, fermented polyphenol metabolites modulate gut microbiota by promoting beneficial bacteria such as…

Citation impact

5
total citations
FWCI
54.21
Percentile
100%
References
132
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1

Topics & keywords

Topics
Keywords
  • Polyphenol
  • Biotransformation
  • Bioavailability
  • Fermentation
  • Antioxidant
  • Antimicrobial
  • Gut flora
  • Health benefits
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