Die Plant Science Student Conference (PSSC) wird seit 20 Jahren im jährlichen Wechsel von Studierenden der beiden Leibniz-Institute IPK und IPB organisiert. Im Interview erläutern Christina Wäsch (IPK) und Carolin Apel (IPB),…
Über 600 Gäste kamen am 4. Juli ans IPB zur Langen Nacht, die Wissen schafft, um bei unserem Wissenschafts-Quiz-Parcours viel Neues zu erfahren und ihre Kenntnisse unter Beweis zu stellen. Unser Programm in diesem Jahr…
Baky, M. H.; Elshahed, M.; Wessjohann, L.; Farag, M. A.;Interactions between dietary flavonoids and the gut microbiome: a comprehensive reviewBritish Journal of Nutrition128577 - 591(2022)DOI: 10.1017/s0007114521003627
Abstract
Flavonoids are natural polyphenol secondary metabolites that are widely produced in planta. Flavonoids are ubiquities in human dietary intake and exhibit a myriad of health benefits. Flavonoids-induced biological activities are strongly influenced by their in situ availability in the human GI tract, as well as the levels of which are modulated by interaction with the gut bacteria. As such, assessing flavonoids–microbiome interactions is considered a key to understand their physiological activities. Here, we review the interaction between the various classes of dietary flavonoids (flavonols, flavones, flavanones, isoflavones, flavan-3-ols and anthocyanins) and gut microbiota. We aim to provide a holistic overview of the nature and identity of flavonoids on diet and highlight how flavonoids chemical structure, metabolism and impact on humans and their microbiomes are interconnected. Emphasis is placed on how flavonoids and their biotransformation products affect gut microbiota population, influence gut homoeostasis and induce measurable physiological changes and biological benefits.