The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview

Abstract

Grape-derived phenolic compounds possess many health benefits, but their biological effectiveness and their effects on human health depend directly on bioaccessibility. Different physiological conditions, interactions with food compounds (proteins, lipids, and carbohydrates), and/or microbial transformations affect the solubilization and stability of phenolic compounds, thus altering their bioaccessibility and biological activity. Previously published review articles on grape-derived phenolic compounds have focused on characterization, transformation during winemaking, various applications, and health benefits, but the literature lacks a comprehensive overview of the bioaccessibility of these compounds during gastrointestinal digestion. In this context, models of gastrointestinal digestion and factors affecting the bioaccessibility of phenolic compounds were considered to understand the behavior of grape-derived phenolic compounds during digestion in the absence or presence of different food matrices. Finally, this review should enable the development of novel food products with targeted bioaccessibility of grape-derived phenolic compounds.

Keywords

• phenolic compounds
• bioaccessibility
• digestion
• grape
• food matrices