Table 3.
Effect of polyphenols on human gut microbiota.
| Polyphenol and Source | Impact on Microbiota | Reference |
|---|---|---|
| Anthocyanins, Blackcurrant |
Increase Lactobacilli, Bifidobacteria; Decrease Bacteroides spp., Clostridium spp. | [90] |
| Flavanols, Cocoa |
Increase Bifidobacterial, Lactobacilli, E. rectale-C. coccoides; Decrease Clostridia; While low–cocoa group: Increase Clostridia, E. rectale-C. coccoides | [91] |
| Proanthocyanins, Blueberry |
Increase Bifidobacterium, Prevotella spp., Bacteroides spp., Clostridium coccoides; Decrease Enterococcus spp. | [92] |
| Flavonoid, Almond |
Increase Bifidobacterium spp. and Lactobacillus spp.; Repress pathogen Clostridum perfringens | [93] |
| Red wine polyphenols | Increase Bifidobacteria, Lactobacillus and butyrate-producing (Faecalibacterium prausnitzii and Roseburia); Decrease Lipopolysaccharide (LPS)-producing (Escherichia coli and Enterobacter cloacae) | [94] |
| Proanthocyanidins, Cranberry |
Increase abundance of Bacteroidetes, Lachnospira and Anaerostipes.; Decrease abundance of Firmicutes, Clostridia, Oribacterium | [95] |
| Catechins, Green tea |
Increase Firmicutes and Actinobacteria, Lachnospiraceae.; Reduce Bacteroidetes and increase the FIR:BAC (Firmicutes: Bacteroidetes) | [96] |
| Red wine polyphenols | Increase the relative abundance of Enterococcus, Prevotella, Bacteroides, Bifidobacterium, Bacteroides uniformis groups | [97] |
| Anthocyanins, Tart cherry |
High-Bacteroide: Increase Lachnospiraceae, Ruminococcus, Collinsella; Decrease Bacteroides, Bifidobacterium. Low-Bacteroides: Increase Bacteroides or Prevotella and Bifidobacterium; Decrease Lachnospiraceae, Ruminococcus and Collinsella. | [38] |
| Polyphenolic, Schisandra chinensis |
Increase Akkermansia, Roseburia, Bacteroides, Prevotella, and Bifidobacterium | [98] |
| Increase | Increase Clostridium, Lactobacillus, Faecalibacterium, Bifidobacterium | [99] |
| Cocoa flavanols, Dark chocolate |
Increase Lactobacillus; Decrease Bacteroidetes | [100] |
| Phenolic acids, Dietary raisin |
Increase Faecalibacterium prausnitzii, Bacteroidetes spp., Ruminococcus spp.; Decrease Klebsiella spp., Prevotella spp., Bifidobacterium spp. | [101] |
| Apple polyphenol | Increase Lactobacillus, Streptococcus; Decrease lecithinase-positive clostridia, Enterobacteriaceae, Pseudomonas | [102] |
| Flavanones, Orange |
Increase Lactobacillus; Decrease Blautia coccoides, Clostridium leptum | [103] |