Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility

- Dietary fiber (DF) of plant-foods are usually treated separately from polyphenols (PP).
- DF and PP, these are two major health-benefiting aspects that act in concert.
- PP can be linked to DF by hydrophobic aromatic rings and hydrophilic hydroxyl groups.
- PP can be released from DF during gastrointestinal digestion.
- In vitro bioaccesibility can be a predictive study in bioavailability of PP.

Polyphenols (PP) and dietary fibers (DF) are dietary constituents of plant foods and are generally related to different health benefits. However, their bioavailability can be affected by molecular interactions between the bioactive compounds (BC) and food matrix. Diverses techniques have been used to characterize food microstructures and food matrices. They can provide qualitative information about the physical states and interactions with other BC such as PP. Therefore, the possible interactions between PP with DF have been discussed. This is because the molecular interactions with DF can affect the bioaccessibility and bioavailability of PP to various extents. This mini-review is focused on some of the aspects that need to be considered to enhance the bioaccessibility of PP embedded in food matrices rich in DF.

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