Ozdal,T.Kamiloglu,S.2024-05-252024-05-2520223978-012819265-8978-012822036-810.1016/B978-0-12-819265-8.00061-92-s2.0-85151735966https://doi.org/10.1016/B978-0-12-819265-8.00061-9https://hdl.handle.net/20.500.14517/2581Polyphenols are plant secondary metabolites comprising of a large class of compounds, which can be broadly classified as flavonoids including flavonols, flavones, flavanones, flavanols, isoflavones, anthocyanins and non-flavonoids including phenolic acids, tannins, stilbenes, and lignans. Polyphenols have important health-promoting effects according to their antioxidant, anti-inflammatory, antimicrobial and anticancer properties, among others. Importantly, the health-promoting effect of polyphenols greatly depend on their bioaccessibility and bioavailability in the digestive tract and circulatory system. Due to their consequences for bioavailability and human health, the interactions between dietary components, particularly phenolic compounds and gut microbiota, have gained significant attention. An overview of the reciprocal relationship between all subclasses of phenolic compounds and gut microbiota is presented in this chapter, as well as the importance of such interactions to bioavailability and human health. © 2022 Elsevier Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessBeneficial bacteriaBifidobacteriaBioavailabilityFlavonoidsGut microbiotaHealthLactobacilliMetabolismPhenolicsPolyphenolsBook Part1319