Abstract
•Polyphenols interact with lipids decreasing fat absorption and oxidation.•Polyphenols modify the structure, bioavailability and functionality of proteins.•Polyphenols alter the gelatinization, bioavailability/digestibility of carbohydrates.•Polyphenols exert an anti-nutrient effect on minerals, especially iron.•Polyphenols affect the uptake and bioavailability of vitamins.
Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro- (lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field.