Hydroxycinnamic acids and human health: recent advances
2019/08/31 by Vasile Coman, Dan C Vodnar, Dan Cristian Vodnar · 152 citations
Biochemistry, Genetics and Molecular Biology · Medicine · Nursing · #Bioavailability #Biochemistry #Biology #Biotechnology #Diet and metabolism studies #Dietary fiber #Environmental health #Food composition and properties #Food science #Gut microbiota and health #Health benefits #Human health #Human studies #Medicine #Pharmacology #Polyphenol #Traditional medicine
paper · doi:10.1002/jsfa.10010
published in Journal of the Science of Food and Agriculture 100(2), 483-499 (Wiley)
openalex publication_date 2019/08/31 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Abstract
There is an urgent need to improve human diet globally. Compelling evidence gathered over the past several decades suggests that a suboptimal diet is associated with many chronic diseases and may be responsible for more deaths than any other risks worldwide. The main components in our diet that need higher intake are whole grains, fruit and vegetables, and nuts and seeds; all of these are important sources of dietary fiber and polyphenols. The health benefits of dietary fiber and polyphenols are also supported by several decades of valuable research. However, the conclusions drawn from interventional human trials are not straightforward and the action mechanisms in improving human health are not fully understood. Moreover, there is a great inter-individual variation caused by different individual capabilities of processing, absorbing and using these compounds effectively. Data on the bioavailability and bioefficacy of hydroxycinnamic acids (HCAs) are limited when compared to other classes of polyphenols (e.g. anthocyanins). This review aims to summarize the latest research advances related to HCA bioavailability and their biological effects revealed by epidemiological data, pre-clinical and clinical studies. Moreover, we aim to review the effects of HCAs on gut microbiota diversity and function and its respective influence on host health. © 2019 Society of Chemical Industry.
Citations
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