Table 1 Effects of polyphenols on the composition of the gut microbiota
From: Role of polyphenols in remodeling the host gut microbiota in polycystic ovary syndrome
Polyphenol sources | Polyphenol species | Effects of polyphenols on the gut microbiota | Ref. |
|---|---|---|---|
Green tea | EGC, C, theophylline, EGCG, etc. | Bacteroides abundance increased, whereas Firmicutes abundance decreased. | Guo et al. [49] |
Grape seed | GA, C, EC | Bifidobacterium and Lactobacillus contents increased, while Clostridium histolyticum and Prevotella growth was inhibited, but no significant change in their total number was observed. | Zhou et al. [64] |
Wine | EC, EGC, C, anthocyanins, phenolic acids, etc. | Bifidobacterium content increased significantly in both Clostridium and Lactobacillus, but not the total number of bacteria. | Dolara et al. [65] |
Red wine; dietary intake | Resveratrol | Lactobacillus and Bifidobacterium became the dominant genera, alongside relatively decreased levels of Escherichia coli and other intestinal bacteria. | Larrosa et al. [66] |
Dietary intake | Resveratrol | The proportion of Bacteroides and Firmicutes increased, while the growth of Lactobacillus and Bifidobacterium was promoted. | Qiao et al. [67] |
Mango | MKE | The growth of Gram-positive bacteria was promoted, thereby suppressing the growth of Gram-negative bacteria. | Kabuki et al. [68] |
Plant sources | Propolis | The flora structure was modulated in such a way that relieved inflammatory symptoms. | Wang et al. [69] |
Tea | EC, C | The proliferation of Bifidobacterium and Lactobacillus was promoted, while the microbial abundance of Firmicutes (such as Clostridia) was reduced. | Tzounis et al. [70] |