Polyphenols: food sources and bioavailability

Summary

This widely cited narrative review by Manach and colleagues, published in the American Journal of Clinical Nutrition in 2004, provides a comprehensive synthesis of knowledge on the major classes of dietary polyphenols, their occurrence in plant-based foods, and the physiological and dietary factors governing their bioavailability. The authors draw on available human metabolic and epidemiological data to characterise differences in absorption and conjugation among flavonoids, phenolic acids, and other polyphenol subclasses. The review serves as a foundational reference for researchers examining the relationship between polyphenol-rich diets and human health outcomes.

UK applicability

Although not UK-specific, the findings are broadly applicable to UK dietary contexts, particularly given UK consumption patterns of polyphenol-rich foods such as tea, apples, onions, and berries. The data on bioavailability and food sources are relevant to UK nutritional research, dietary guidance development, and food composition work conducted by bodies such as the MRC and Public Health England.

Key measures

Dietary polyphenol intake (mg/day); bioavailability indicators including plasma concentrations and urinary excretion; food source polyphenol content (mg per serving or per 100 g)

Outcomes reported

The paper reviewed the main classes of dietary polyphenols, their distribution across food sources, and the factors influencing their absorption, metabolism, and bioavailability in humans. It reported estimated dietary intakes and compared bioavailability across polyphenol subclasses.

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