Table 2-3.

Metabolomics and multi-omics in understanding the GI protective effects by polyphenols and polyphenolic-rich foods.

	Polyphenolic-rich foods	Technique	Experimental model and dosage	Major findings	References
	Red wine and grape juice	1H-NMR	31 men and 22 women; mean SD age 57.6 ± 1.3 years; mildly hypertensive; non-smokers	The mixture of grape juice and wine extract induced a reduction in isobutyrate, indicate that polyphenols are able to modulate the microbial ecology of the gut	(152)
	Black tea extract and red wine/grape juice extract	1H-NMR	Five-stage in vitro GI model	BTE and RWGE modulate microbial SCFA production	(153)
		GC-MS
		LC-MS
	Pomegranate	UPLC-ESI-QTOF-MS/MS	Colorectal cancer (CRC) patients	High punicalagin content hampered urolithins formation	(154)
	Apple	16S rRNA gene sequencing	SD rats	127 proteins were differentially expressed and resulted in 123 fecal metabolites; there was a strong negative linear relationship between the relative abundance Firmicutes and Bacteroidetes in the high-fat group	(155)
		Mass spectrometry
		Gas chromatography time-of-flight mass spectrometry
	Tart cherries	16S rRNA gene sequencing LC/MS	In vitro incubations were performed by mimicking gastric, intestine and colon conditions	Resulted in large increases in Bacteroides and Collinsella, moderate increases of specific Firmicutes, Enterobacteriaceae and Bilophila	(156)
	Rosemary	Microarray analysis 2-DE	Human HT29 colon cancer cell	Rosemary polyphenols against colon cancer cells	(157)
		MALDI-TOF/TOF-MS
		CE-MS
		UPLC-Q/TOF-MS
	Mulberry Leaf	UPLC Triple TOF MS/MS	SD rats	Gut Environment is Altered by Mulberry Leaf	(158)
		GC-MS
Dietary polyphenols		CE-TOF MS	Human HT29 colon cancer cells	Reduced glutathione/oxidized glutathione ratio and significant alterations in polyamines content	(26)
		RP/UPLC-TOF MS
		HILIC/UPLC-TOF MS