@article{LIN2024, 
author = {Dengfan LIN and Zhihao ZHENG and Yingjun ZHOU and Wenbing GONG and Zuohua ZHU and Li YAN and Zhenxiu HU and Yuande PENG and Chunliang XIE},
title = {Research Progress in Biotransformation and Biological Activity of Polyphenols in Plant-Based Foods},
year = {2024},
journal = {Food Science},
volume = {45},
number = {14},
pages = {319-327},
keywords = {fermentation, biotransformation, polyphenols, bioavailability, bioaccessibility},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230720-223},
doi = {10.7506/spkx1002-6630-20230720-223},
abstract = {Polyphenols are important secondary metabolites in plants, which have health benefits such as antioxidant, antiinflammatory and anticancer effects. However, most polyphenols have low bioavailability after entering the gut. Studies have shown that microbial transformation can improve the availability of plant-based foods. In this article, the biotransformation of different phenols by microorganisms during the fermentation of plant-based foods is reviewed, and the changes in the composition and bioactivities of polyphenols before and after fermentation are analyzed, which is of great significance for revealing the mechanism of microbial transformation of polyphenols and for optimizing the application and development of polyphenols.}
}