Table 2.

Types of dietary polyphenols present in various foods and the types of microorganisms those are responsible for the degradation

Polyphenolic compounds	Classes involved	Foods containing polyphenols	Gut bacteria
Flavanols	Kaempferol[51], Quercetin[53], Myricetin[52]	Onions, capers, apples, broccoli, grapes and plums	Bacteroides distasonis, Bacteroides uniformis, Enterococcus casseliflavus and Eubacterium ramulus
Flavanones	Hesperetin, Naringenin[54]	Citrus fruits and tomatoes	Clostridium sps, E. ramulus
Flavan-3-ols	Catechin[55], Epicatechin[56], Gallocatechin[57,58]	Green tea, cocoa, kola, banana, pomegranate	Bifidobacterium infantis and Clostridium coccides
Anthocyanidins	Cyanidin[59], Pelagonidin, Malvidin[60]	Bilberries and all red, blue and purple fruits (especially berries)	Lactobacillus plantarum, L. casei, L. acidophilus and Bifidobacterium longum
Isoflavones	Daidzein[61,62], Geinstein[63], Formononentin[64]	Soy, beans, lentils, chickpea (Fabaceae family)	Lactobacillus and Bifidobacterium
Flavones	Luteolin[65], Apigenin[66]	Cereals, parsley, thyme, celery and citrus fruits	C.orbiscinden, Enterococcus avium
Tannins	Gallo tannins, Ellagitannins[67]	Raseberries, cranberries, strawberries, walnuts, grapes and pomegranate	Butyrivibrio sps
Lignins	Secoisolariciesinol, metaresinol, pinoresinol, larciresinol, isolarciresinol, syringiresinol[68]	Flax seeds, cereals, strawberries, and apricots	Species of Bacteroides, Clostridium, Peptostreptococcus and Eubacterium
Chlorogenic acids	Caffeic acid, feruic acid[69]	Peach, plums and coffee	E. coli, Bifidobacterium sps and L. gasseri