Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions
Abstract
:1. Introduction
2. Materials and Methods
2.1. PICO Format on the Research Question
2.2. Search Strategy and Equations
2.3. Inclusion and Exclusion Criteria
2.4. Quality Assessment and Risk of Bias
3. Results
3.1. Study Selection
3.2. Comparison between Grapes and Its By-Products as Source of Phenolic Compounds
3.3. Grapes and Derivatives Phenolic Composition
3.4. Effects Attributed to the Consumption of Grapes and Derivatives
3.5. Great Possibilities for Working on a New Research Line Focus on the Synergy between Polyphenol Consumption and Microbiota Health Status
3.6. The Urgent Need for Novel Strategies to Improve the Bioavailability of These Bioactive Compounds
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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What Are the Health and Microbiota Effects of Grapes and Grape Derivatives Polyphenols, and How Could Their Bioavailability Be Improved? | |
---|---|
Population | Healthy subjects |
Intervention | Research for the developped strategies to improve the bioavailability of grape and derived products polyphenols, associated healthy properties and interaction with the intestinal microbiota |
Comparison | Fermented grape derivatives (wine) |
Sentence | Natural Word | DeCS/MeSH |
---|---|---|
Population | Healthy Subjects | |
Intervention | Grape Grape by–products Polyphenols source Healthy properties Bioavailability/bioaccesibility Gut microbiota | Vitis/Grapes/Vitis vinifera Grape by–products Polyphenols/phenolic compounds/source Healthy properties Bioavailability Gut microbiota/gastrointestinal microbioma/gut microflora |
Comparison | Wine | Wine |
Study type | Randomized controlled trial Meta-analysis Systematic review Clinical trial | |
Limits | Articles published in the last 10 years Humans Healthy subjects Terms in Title/Abstract/Keywords No language restriction |
Databases | PubMed | Scopus | TOTAL | TOTAL after Removing Duplicate Items |
---|---|---|---|---|
Vitis/grapes/Vitis vinifera/wine/grape by–products AND polyphenols/phenolic compounds AND healthy subjects | 25/12 | 65/23 | 35 * | 34 |
PubMed | (((Vitis[Title/Abstract] OR grapes[Title/Abstract] OR Vitis vinifera[Title/Abstract] OR wine[Title/Abstract] OR (grape[Title/Abstract] AND (by–products)))[Title/Abstract]) AND (AND (polyphenols[Title/Abstract] OR phenolic compounds)[Title/Abstract])) AND ((healthy[Title/Abstract] AND subjects)[Title/Abstract]) | |||
Scopus | (TITLE-ABS-KEY (vitis) OR (grapes) OR (vitis AND vinifera) OR (wine) OR (grape AND by AND products) AND TITLE-ABS-KEY (polyphenols) OR (phenolic AND compounds) AND TITLE-ABS-KEY (healthy AND subjects)) AND TITLE (metaanalysis OR (clinical AND trial) OR (systematic AND review) OR (randomized AND controlled AND trial)) AND (LIMIT-TO (PUBYEAR, 2021) OR LIMIT-TO (PUBYEAR, 2019) OR LIMIT-TO (PUBYEAR, 2017) OR LIMIT-TO (PUBYEAR, 2016) OR LIMIT-TO (PUBYEAR, 2015) OR LIMIT-TO (PUBYEAR, 2014) OR LIMIT-TO (PUBYEAR, 2013) OR LIMIT-TO (PUBYEAR, 2012) OR LIMIT-TO (PUBYEAR, 2011)) | |||
Vitis/grapes/Vitis vinifera/wine/grape by—products AND polyphenols/phenolic compounds AND Gut microbiota/gastrointestinal microbiome/gut microflora AND healthy subjects | 4/2 | 6/3 | 5 * | 5 |
PubMed | (((Vitis[Title/Abstract] OR grapes[Title/Abstract] OR (grape[Title/Abstract] AND (by–products) OR wine [Title/Abstract]) OR [Title/Abstract]) AND (polyphenols[Title/Abstract] OR phenolic compounds[Title/Abstract])) AND ((Gut[Title/Abstract] AND microbiota)[Title/Abstract] OR (gastrointestinal[Title/Abstract] AND microbiome)[Title/Abstract] OR (gut[Title/Abstract] AND microflora)[Title/Abstract])) AND ((healthy[Title/Abstract] AND subjects)[Title/Abstract]) | |||
Scopus | (TITLE-ABS-KEY (vitis) OR (grapes) OR (vitis AND vinifera) OR (wine) OR (grape AND by AND products) AND TITLE-ABS-KEY (polyphenols) OR (phenolic AND compounds) AND TITLE-ABS-KEY (healthy AND subjects)) AND TITLE-ABS-KEY ((gut AND microbiota) OR (gastrointestinal AND microbiome) OR (gut AND microflora)) AND TITLE (metaanalysis OR (clinical AND trial) OR (systematic AND review) OR (randomized AND controlled AND trial)) AND (LIMIT-TO (PUBYEAR, 2021) OR LIMIT-TO (PUBYEAR, 2019) OR LIMIT-TO (PUBYEAR, 2017) OR LIMIT-TO (PUBYEAR, 2016) OR LIMIT-TO (PUBYEAR, 2015) OR LIMIT-TO (PUBYEAR, 2014) OR LIMIT-TO (PUBYEAR, 2013) OR LIMIT-TO (PUBYEAR, 2012) OR LIMIT-TO (PUBYEAR, 2011)) | |||
Vitis/grapes/Vitis vinifera/wine/grape by—products AND polyphenols/phenolic compounds AND Bioavailability/Bioaccessibility NOT healthy subjects | 101/4 | 362/0 | * 4 | 4 |
PubMed | (((Vitis[Title/Abstract] OR grapes[Title/Abstract] OR Vitis vinifera[Title/Abstract] OR wine[Title/Abstract] OR (grape[Title/Abstract] AND by–products)[Title/Abstract]) AND (polyphenols[Title/Abstract] OR phenolic compounds[Title/Abstract])) AND (Bioavailability[Title/Abstract] OR Bioaccessibility[Title/Abstract])) | |||
Scopus | (TITLE-ABS-KEY (vitis OR grapes OR (vitis AND vinifera) OR wine OR (grape AND by AND products)) AND TITLE-ABS-KEY (polyphenols OR (phenolic AND compounds)) AND TITLE-ABS-KEY (bioavailability OR inaccessibility) AND TITLE (metanalysis) AND TITLE (clinical AND trial) AND TITLE (systematic AND review) AND TITLE (randomized AND controlled AND trial)) AND PUBYEAR > 2010 |
Comparison between Grape and Its By-Products as Source of Phenolic Compounds |
Vitis/grapes/Vitis vinifera AND polyphenols/phenolic compounds AND wine/grape by–products |
Great Possibilities for Working on a New Research Line Focus on the Synergy between Polyphenol Consumption and Microbiota Health Status |
Vitis/grapes/Vitis vinifera AND polyphenols/phenolic compounds AND Gut microbiota/gastrointestinal microbiome/gut microflora |
The Urgent Need for Novel Strategies to Improve the Bioavailability of These Bioactive Compounds |
Vitis/grapes/Vitis vinifera AND polyphenols/phenolic compounds AND Bioavailability |
Study Type | Matrix | Population | Dose | Duration | Nutritional Design | Results and Conclusions | Reference |
---|---|---|---|---|---|---|---|
Randomized in a double-blind controlled trial | Grapes | 38 healthy volunteers with high metabolic risk (healthy overweight/obese first-degree relatives of type 2 diabetic patients) | 2 g/day grape polyphenols | 9 weeks | Avoid foods rich in polyphenols and dietary control. Balanced and isocaloric diet | All effects induced by the consumption of fructose (3 g/kg fat-free mass/day of fructose) (decreased hepatic insulin sensitivity index, decreased glucose infusion rate, increased systemic oxidative stress, decreased mitochondrial genes and decreased mitochondrial respiration) were completely eliminated in the group that also supplemented with grape polyphenols. | [12] |
Prospective, single blind, randomized, cross-over trial | Wine | 10 healthy volunteers and 10 patients with CKD (chronic kidney disease) K-DOQI stage III-IV | White wine (4 mL/kg body weight, 0.48 g/kg of alcohol 12%, corresponding to 2–3 glasses/daily) | 2 weeks | Two-week washout from alcoholic beverages | Reduction in plasma markers of chronic inflammation associated with the combined consumption of white wine and olive oilh in patients with chronic kidney disease (CKD). | [11] |
Randomized, controlled, crossover study with three intervention periods | Grape juice (V. lambrusca L.) | 30 healthy volunteers | 400 mL of conventional red grape juice (Bordo/Isabel) and 400 mL of organic red grape juice (Bordo) | Acute intervention (3 interventions) | Avoid foods rich in polyphenols and dietary control | Reduction of lipid peroxides in the blood of healthy individuals after ingestion of organic and conventional red grape juices rich in polyphenols. | [13] |
Randomized controlled clinical trial | Hardaliye drink | 89 healthy adults | 500 mL and 250 mL of hardaliye per day | 40 days | Dietary control | Reduction of lipid oxidation markers and plasma homocysteine levels associated with the consumption of a non-alcoholic fermented drink rich in polyphenols. | [14] |
Randomized, crossover, double-blind, sex-stratified, placebo-controlled clinical control trial | Preparation based on micronized fruit and vegetables including grapes | 92 healthy adults | Product with 119 polyphenolic compounds | 2 periods of 16 weeks each | Dietary control | Improvement of executive functions such as working memory (planning capacity, alternation and fluidity of the motor response), and short-term memory associated with the chronic consumption of a polyphenolic extract of fruits and vegetables for 4 months | [17] |
Randomised, double-blinded, placebo-controlled trial | Polyphenol-rich juice made from red grapes, cherries, chokeberries, and blueberries + similar juice enriched with polyphenol-rich extracts from blackcurrant press residues | 134 healthy individuals, aged 50–70 years, with high-normal range blood pressure (BP). Concretely, 72 subjects with BP 130/85–139/89 mmHg and 62 people on stage 1–2 hypertension with BP 140/90–179/109 mmHg). | 500 mL (2 juices rich in polyphenols of different fruits including 67.7% of Vitis vinifera grapes in the composition of one of the juices). | 12 weeks | Dietary control | Significant reduction in BP and BP variability in subjects who consumed the polyphenol-rich berry juice, being more pronounced in hypertensive subjects. | [15] |
Randomized, double-blinded, placebo-controlled clinical trial. | Fiit-ns® Ingredient rich in extracted polyphenols inspired by the Mediterranean diet. | 92 healthy overweight and obese subjects | 450 mg capsules | 16 weeks | Dietary control. Balanced and isocaloric diet | The supplemented individuals experienced a significant improvement in HRQL (Health-Related Quality of Life) that encompasses a perceived physical and mental improvement, with factors such as body pain, vitality, and general health. | [16] |
Study Type | Matrix | Population | Dose | Duration | Gut Microbiota Interactions | Nutritional Design | Results and Conclusions | Reference |
---|---|---|---|---|---|---|---|---|
Randomized, crossover, controlled intervention study | Red wine and ethanol | 10 healthy adult mens aged 48 ± 2 years | De-alcoholized red wine (272 mL/d), red wine (272 mL/d) and gin (100 mL/d). | 4 periods of 20 days each | After the red wine period, the bacterial concentrations of Proteobacteria, Fusobacteria, Firmicutes, and Bacteroidetes were significantly increased. For dealcoholized wine, the Fusobacteria population increased whereas Bacteroidetes and Firmicutes decreased as compared to regular red wine | No changes in the dietary pattern or lifestyle habits was found. Subjects avoided other alcoholic beverages during the study. | The resveratrol content in urine increased 24 h after the intake of the red wines (alcohol-free and with alcohol) but did not increase with the intake of gin. Dihydroresveratrol, produced by the gut microbiota, also increased. Changes in the microbiota occurred associating the consumption of wine with a possible probiotic effect. | [18] |
Randomized and controlled study | Red wine | 20 healthy volunteers with no recent history of gastrointestinal disease and not receiving antibiotics for at least 6 months before | 250 mL of red wine per day | 1 month of wine consumption after a two-week washout period | Volunteers were classified into three metabolic types regarding the metabolic capacity of their gut microbiota (low, moderate, and high wine polyphenol metabolizers). The consumption of red wine seems to increase the microbial diversity, suppressing the differences in the microbial metabolization of each one of the study groups. | Diet low in polyphenols during the two weeks of washing and without alcohol consumption. | Despite these differences between individuals, the consumption of red wine was associated with an increase in the diversity of microbial groups. | [19] |
Controlled and randomized trial study | Red wine | 41 healthy volunteers (33 intervention and 8 control subjects) | 250 mL of red wine per day (equivalent to a dose of 450 mg of total polyphenols/day) | 1 month of wine consumption after a two-week washout period | Synergistic interactions between microbiota and polyphenols, increasing the proliferation of polyphenol metabolites, produced by the microbiota | Diet low in polyphenols during the two weeks of washing and without alcohol consumption. | Increase in 10 of 33 metabolites studied, with differences between subjects. | [20] |
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Rodriguez-Lopez, P.; Rueda-Robles, A.; Borrás-Linares, I.; Quirantes-Piné, R.M.; Emanuelli, T.; Segura-Carretero, A.; Lozano-Sánchez, J. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions. Horticulturae 2022, 8, 583. https://doi.org/10.3390/horticulturae8070583
Rodriguez-Lopez P, Rueda-Robles A, Borrás-Linares I, Quirantes-Piné RM, Emanuelli T, Segura-Carretero A, Lozano-Sánchez J. Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions. Horticulturae. 2022; 8(7):583. https://doi.org/10.3390/horticulturae8070583
Chicago/Turabian StyleRodriguez-Lopez, Paloma, Ascensión Rueda-Robles, Isabel Borrás-Linares, Rosa María Quirantes-Piné, Tatiana Emanuelli, Antonio Segura-Carretero, and Jesús Lozano-Sánchez. 2022. "Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions" Horticulturae 8, no. 7: 583. https://doi.org/10.3390/horticulturae8070583