Table 1.
Polyphenols, its natural sources and impact on microbiota.
| Polyphenol | Source | Impact | Reference |
|---|---|---|---|
| Anthocyanins | Blackcurrant, Tart cherry | Increase in Lactobacillus, Bifidobacterium; Decrease in Bacteroides spp., Clostridium spp. | 62 |
| Polyphenols, phenolic acids | Apple | Increase in Lactobacilli, Streptococcus sp; Decrease in lecithinase-positive Clostridium, Pseudomonas, and Enterobacteriaceae | 55 |
| Flavanols | Cocoa | Increase in Bifidobacterium, Lactobacillus, E. rectale-C. coccoides; Decrease in Clostridium; In low–cocoa group, increase in Clostridium, E. rectale-C. Coccoides | 60 |
| Proanthocyanins, Apigenin | Blueberry | Increase in Bifidobacteria, spp. Of Prevotella, Bacteroides spp., and C. coccoides; Decrease in the species of Enterococcus. | 63 |
| Flavonoid, Isoflavone | Almond, Orange | Increase in Bifidobacterium spp. and Lactobacillus spp.; Decrease in pathogen C. perfringens, C. leptum, and B. coccoides. | 64 |
| Proanthocyanidins | Cranberry | Increase in Bacteroidetes, Lachnospira and Anaerostipes.; Decrease in Clostridia, Firmicutes, and Oribacterium | 65 |
| Catechins, Quercetin | Green tea | Increase in Firmicutes, Actinobacterium. Decrease in Bacteroidetes | 66 |
| Cocoa flavanols | Dark chocolate | Increase in Lactobacillus; Decrease in Bacteroidetes | 67 |