Abstract:

Polyphenols ingested into the body are decomposed by enzymes produced by the intestinal microflora into
phenolic acids which are more readily absorbed by the body, resulting in improved bioavailability and activity. These
characteristics imply potential applications in improving human health and food processing. This paper reviews the
classification, distribution in foods, absorption and utilization by the body, biotransformation products and formation
mechanism of polyphenolic compounds, with the expectation of providing references for the development of quality healthbeneficial
and functional foods.

Key words: polyphenols, gut microflora, products, formation mechanism, application