Grape and Grape-Based Product Polyphenols: A Systematic Review of Health Properties, Bioavailability, and Gut Microbiota Interactions

Abstract

Grapevine-derived products have been widely studied for their reported benefits, especially those related to the prevention of cardiovascular diseases. However, in recent years, the interest in the study of grapes and their non-fermented derivatives (grape juices) has gained prominence over the well-known interest in red wine, since grapes and grape juices seem to be widely related to the beneficial effects associated with the Mediterranean diet, and consequently to the presence of phenolic compounds. The focus of this systematic review was the phenolic profiles of grape, juice, and wine, as well as the possible beneficial effects of their consumption on the human microbiota through a systematic literature review. PubMed and Scopus were accessed during April 2021 and the PRISMA methodological protocol was followed. To the best of our knowledge, this is the first time that the PRISMA methodology has been applied to this systematic knowledge. This methodology allowed for a scientific description of: (a) the comparison between grapes and their derived products as source of phenolic compounds, (b) great possibilities for working on a new line of investigation based on the synergy between polyphenol consumption and microbiota, and (c) the urgent need for strategies to improve the bioavailability of these compounds.

Keywords

• grapes
• phenolic compounds
• bioaccessibility
• bioavailability
• gut microbiota