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Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota

Author:
Liu, Zhibin, Bruins, Marieke Elisabeth, Ni, Li, Vincken, Jean-Paul
Source:
Journal of agricultural and food chemistry 2018 v.66 no.32 pp. 8469-8477
ISSN:
1520-5118
Subject:
bioavailability, black tea, catechin, fermentation, green tea, intestinal microorganisms, metabolites, phenolic compounds, small intestine
Abstract:
Monomeric green tea catechin (GTC) and oligomeric, oxidized black tea phenolic (BTP) have shown promising health benefits, although GTC has been more extensively studied than BTP. We review the current knowledge on bioavailability, colonic transformation, and gut microbiota modulatory effects of GTC and BTP. As a result of their similar poor bioavailability in the small intestine and potentially similar metabolites upon colonic fermentation, it seems as if GTC and BTP have similar health effects, although it cannot be excluded that they have different gut microbiota modulatory effects and that BTP gives a poorer yield of bioactive phenolic metabolites upon colonic fermentation than GTC.
Agid:
6089453