Table 2.

Polyphenols regulates short chain fatty acid (SCFA)-producing microbiota.

Polyphenols	Polyphenolic Composition	Dose	Model	Effects on Microbiota
Catechins [196]	(+)-Catechin	150 mg/mL	Ex vivo: human fecal microbiota	Increase the growth of E. rectale
Chlorogenic acid [197]	Chlorogenic acid	10 μg/mL	Ex vivo: human fecal microbiota	Increase the population of bifidobacterium species
Pomegranate polyphenols [199]	Not available	1000 mg/day	Healthy subjects	Increase the population of A. muciniphila
Red wine [200]	14% flavan-3-ols, 3.6% anthocyanins, 2.9% hydroxybenzoic acids	272 mL/day	Healthy and obese subjects	Increase the proportion of F. prausnitzii in obese subjects
Oolong tea polyphenols [202]	Catechins (88.79 μg/g)	0.1% oolong tea polyphenols in the high-fat diet	Mice	Increase the proportion of F. prausnitzii and other SCFA-producing bacteria, as well as increase in the fecal contents of SCFAs
Mango polyphenol extracts [40]	Gallic acid (7.35 mg/L)	ad libitum	Rats	Increase Clostridium butyrium, and improve butyrate production
Black tea or green tea polyphenols [204]	Catechines (275 g/kg in green tea, and 35 g/kg in black tea)	10 g/kg/day	Rats	Reduce the abundance of Clostridium XIVa
EGCG [205]	EGCG	0.3% in the diet	Rats	Reduce the abundance of fecal Clostridial IV and XIVa bacteria