Polyphenol

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H.-h. Sherry Chow - One of the best experts on this subject based on the ideXlab platform.

  • 163 RANDOMIZED, DOUBLE-BLIND, PLACEBO CONTROLLED TRIAL OF POLYPHENON E IN PROSTATE CANCER PATIENTS BEFORE RADICAL PROSTATECTOMY: EVALUATION OF POTENTIAL CHEMOPREVENTIVE ACTIVITIES
    The Journal of Urology, 2012
    Co-Authors: Mike Nguyen, Howard L Parnes, Chiu-hsieh Hsu, Frederick R. Ahmann, Raymond B. Nagle, Joseph A. Tangrea, Mitchell H. Sokoloff, Matthew B. Gretzer, H.-h. Sherry Chow
    Abstract:

    Compelling preclinical and pilot clinical data support the role of green tea Polyphenols in prostate cancer prevention. We conducted a randomized, double-blind, placebo-controlled trial of polyphenon E (enriched green tea Polyphenol extract) in men with prostate cancer scheduled to undergo radical prostatectomy. The study aimed to determine the bioavailability of green tea Polyphenols in prostate tissue and to measure its effects on systemic and tissue biomarkers of prostate cancer carcinogenesis. Participants received either polyphenon E (containing 800 mg epigallocatechin gallate) or placebo daily for 3 to 6 weeks before surgery. Following the intervention, green tea Polyphenol levels in the prostatectomy tissue were low to undetectable. Polyphenon E intervention resulted in favorable but not statistically significant changes in serum prostate-specific antigen, serum insulin-like growth factor axis, and oxidative DNA damage in blood leukocytes. Tissue biomarkers of cell proliferation, apoptosis, and angiogenesis in the prostatectomy tissue did not differ between the treatment arms. The proportion of subjects who had a decrease in Gleason score between biopsy and surgical specimens was greater in those on polyphenon E but was not statistically significant. The study’s findings of low bioavailability and/or bioaccumulation of green tea Polyphenols in prostate tissue and statistically insignificant changes in systemic and tissue biomarkers from 3 to 6 weeks of administration suggests that prostate cancer preventive activity of green tea Polyphenols, if occurring, may be through indirect means and/or that the activity may need to be evaluated with longer intervention durations, repeated dosing, or in patients at earlier stages of the disease. Cancer Prev Res; 5(2); 290–8. � 2011 AACR.

  • Randomized, Double-Blind, Placebo-Controlled Trial of Polyphenon E in Prostate Cancer Patients before Prostatectomy: Evaluation of Potential Chemopreventive Activities
    Cancer prevention research (Philadelphia Pa.), 2011
    Co-Authors: Mike M. Nguyen, Howard L Parnes, Chiu-hsieh Hsu, Frederick R. Ahmann, Raymond B. Nagle, Joseph A. Tangrea, Mitchell H. Sokoloff, Matthew B. Gretzer, H.-h. Sherry Chow
    Abstract:

    Compelling preclinical and pilot clinical data support the role of green tea Polyphenols in prostate cancer prevention. We conducted a randomized, double-blind, placebo-controlled trial of polyphenon E (enriched green tea Polyphenol extract) in men with prostate cancer scheduled to undergo radical prostatectomy. The study aimed to determine the bioavailability of green tea Polyphenols in prostate tissue and to measure its effects on systemic and tissue biomarkers of prostate cancer carcinogenesis. Participants received either polyphenon E (containing 800 mg epigallocatechin gallate) or placebo daily for 3 to 6 weeks before surgery. Following the intervention, green tea Polyphenol levels in the prostatectomy tissue were low to undetectable. Polyphenon E intervention resulted in favorable but not statistically significant changes in serum prostate-specific antigen, serum insulin-like growth factor axis, and oxidative DNA damage in blood leukocytes. Tissue biomarkers of cell proliferation, apoptosis, and angiogenesis in the prostatectomy tissue did not differ between the treatment arms. The proportion of subjects who had a decrease in Gleason score between biopsy and surgical specimens was greater in those on polyphenon E but was not statistically significant. The study's findings of low bioavailability and/or bioaccumulation of green tea Polyphenols in prostate tissue and statistically insignificant changes in systemic and tissue biomarkers from 3 to 6 weeks of administration suggests that prostate cancer preventive activity of green tea Polyphenols, if occurring, may be through indirect means and/or that the activity may need to be evaluated with longer intervention durations, repeated dosing, or in patients at earlier stages of the disease.

  • pharmacokinetics and safety of green tea Polyphenols after multiple dose administration of epigallocatechin gallate and polyphenon e in healthy individuals
    Clinical Cancer Research, 2003
    Co-Authors: H.-h. Sherry Chow, Iman A. Hakim, James A. Crowell, Robert T Dorr, Farah Shahi, Christopher Brooks, David S. Alberts
    Abstract:

    Purpose: Green tea and green tea Polyphenols have been shown to possess cancer preventive activities in preclinical model systems. In preparation for future green tea intervention trials, we have conducted a clinical study to determine the safety and pharmacokinetics of green tea Polyphenols after 4 weeks of daily p.o. administration of epigallocatechin gallate (EGCG) or Polyphenon E (a defined, decaffeinated green tea Polyphenol mixture). In an exploratory fashion, we have also determined the effect of chronic green tea Polyphenol administration on UV-induced erythema response. Experimental Design: Healthy participants with Fitzpatric skin type II or III underwent a 2-week run-in period and were randomly assigned to receive one of the five treatments for 4 weeks: 800 mg EGCG once/day, 400 mg EGCG twice/day, 800 mg EGCG as Polyphenon E once/day, 400 mg EGCG as Polyphenon E twice/day, or a placebo once/day (8 subjects/group). Samples were collected and measurements performed before and after the 4-week treatment period for determination of safety, pharmacokinetics, and biological activity of green tea Polyphenol treatment. Results: Adverse events reported during the 4-week treatment period include excess gas, upset stomach, nausea, heartburn, stomach ache, abdominal pain, dizziness, headache, and muscle pain. All of the reported events were rated as mild events. For most events, the incidence reported in the Polyphenol-treated groups was not more than that reported in the placebo group. No significant changes were observed in blood counts and blood chemistry profiles after repeated administration of green tea Polyphenol products. There was a >60% increase in the area under the plasma EGCG concentration-time curve after 4 weeks of green tea Polyphenol treatment at a dosing schedule of 800 mg once daily. No significant changes were observed in the pharmacokinetics of EGCG after repeated green tea Polyphenol treatment at a regimen of 400 mg twice daily. The pharmacokinetics of the conjugated metabolites of epigallocatechin and epicatechin were not affected by repeated green tea Polyphenol treatment. Four weeks of green tea Polyphenol treatment at the selected dose and dosing schedule did not provide protection against UV-induced erythema. Conclusions: We conclude that it is safe for healthy individuals to take green tea Polyphenol products in amounts equivalent to the EGCG content in 8–16 cups of green tea once a day or in divided doses twice a day for 4 weeks. There is a >60% increase in the systemic availability of free EGCG after chronic green tea Polyphenol administration at a high daily bolus dose (800 mg EGCG or Polyphenon E once daily).

Elaine E Vaughan - One of the best experts on this subject based on the ideXlab platform.

  • impact of Polyphenols from black tea and red wine grape juice on a gut model microbiome
    Food Research International, 2013
    Co-Authors: Rober A Kemperman, Gabriele Gross, Sam Possemiers, Stanislas Mondot, Massimo Marzorati, Tom Van De Wiele, Joel Dore, Elaine E Vaughan
    Abstract:

    Abstract Food and beverage products derived from fruit and vegetables contain Polyphenols, which have been associated with various health benefits. Polyphenols may influence health through direct uptake in the intestine but also upon interaction with the gut microbiota for example by modification of the microbial composition or by conversion of the Polyphenols to further bioactive compounds. So far, there are limited studies of complex Polyphenols on the human gut microbiota especially using modern molecular technologies. Most studies investigating effects of dietary Polyphenols have focused on single molecules or bacterial strains. In the current study, an in vitro gut microbial ecosystem, namely simulator of the intestinal microbial ecosystem (SHIME), was challenged with either a black tea or a red wine grape extract (RWGE), both containing complex dietary Polyphenol mixtures. Within the context of the model system, the effects of these interventions on both microbial numbers and composition as well as metabolite levels were assessed. Antimicrobial effects, largely confined to unculturable members of the ecosystem, were revealed by complementary microbiological techniques. Pyrosequencing analysis showed a shift in the Firmicutes:Bacteroidetes ratio for both interventions. Black tea stimulated Klebsiella, enterococci and Akkermansia and reduced bifidobacteria, B. coccoides, Anaeroglobus and Victivallis. RWGE promoted growth of Klebsiella, Alistipes, Cloacibacillus, Victivallis and Akkermansia while bifidobacteria, B. coccoides, Anaeroglobus, Subdoligranulum and Bacteroides were decreased. The study shows that these complex Polyphenols in the context of a model system can modulate select members of the human gut microbiota. These members represent novel targets of Polyphenol degrading or resistant microbes to be validated under physiological conditions in vivo and further investigated for Polyphenol metabolism or resistance mechanisms.

  • in vitro bioconversion of Polyphenols from black tea and red wine grape juice by human intestinal microbiota displays strong interindividual variability
    Journal of Agricultural and Food Chemistry, 2010
    Co-Authors: Gabriele Gross, Elaine E Vaughan, Sam Possemiers, Doris M Jacobs, Sonja Peters, John P M Van Duynhoven, Tom Van De Wiele
    Abstract:

    Dietary Polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most Polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial Polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using Polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex Polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the Polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects.

Tom Van De Wiele - One of the best experts on this subject based on the ideXlab platform.

  • impact of Polyphenols from black tea and red wine grape juice on a gut model microbiome
    Food Research International, 2013
    Co-Authors: Rober A Kemperman, Gabriele Gross, Sam Possemiers, Stanislas Mondot, Massimo Marzorati, Tom Van De Wiele, Joel Dore, Elaine E Vaughan
    Abstract:

    Abstract Food and beverage products derived from fruit and vegetables contain Polyphenols, which have been associated with various health benefits. Polyphenols may influence health through direct uptake in the intestine but also upon interaction with the gut microbiota for example by modification of the microbial composition or by conversion of the Polyphenols to further bioactive compounds. So far, there are limited studies of complex Polyphenols on the human gut microbiota especially using modern molecular technologies. Most studies investigating effects of dietary Polyphenols have focused on single molecules or bacterial strains. In the current study, an in vitro gut microbial ecosystem, namely simulator of the intestinal microbial ecosystem (SHIME), was challenged with either a black tea or a red wine grape extract (RWGE), both containing complex dietary Polyphenol mixtures. Within the context of the model system, the effects of these interventions on both microbial numbers and composition as well as metabolite levels were assessed. Antimicrobial effects, largely confined to unculturable members of the ecosystem, were revealed by complementary microbiological techniques. Pyrosequencing analysis showed a shift in the Firmicutes:Bacteroidetes ratio for both interventions. Black tea stimulated Klebsiella, enterococci and Akkermansia and reduced bifidobacteria, B. coccoides, Anaeroglobus and Victivallis. RWGE promoted growth of Klebsiella, Alistipes, Cloacibacillus, Victivallis and Akkermansia while bifidobacteria, B. coccoides, Anaeroglobus, Subdoligranulum and Bacteroides were decreased. The study shows that these complex Polyphenols in the context of a model system can modulate select members of the human gut microbiota. These members represent novel targets of Polyphenol degrading or resistant microbes to be validated under physiological conditions in vivo and further investigated for Polyphenol metabolism or resistance mechanisms.

  • in vitro bioconversion of Polyphenols from black tea and red wine grape juice by human intestinal microbiota displays strong interindividual variability
    Journal of Agricultural and Food Chemistry, 2010
    Co-Authors: Gabriele Gross, Elaine E Vaughan, Sam Possemiers, Doris M Jacobs, Sonja Peters, John P M Van Duynhoven, Tom Van De Wiele
    Abstract:

    Dietary Polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most Polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial Polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using Polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex Polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the Polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects.

Gabriele Gross - One of the best experts on this subject based on the ideXlab platform.

  • impact of Polyphenols from black tea and red wine grape juice on a gut model microbiome
    Food Research International, 2013
    Co-Authors: Rober A Kemperman, Gabriele Gross, Sam Possemiers, Stanislas Mondot, Massimo Marzorati, Tom Van De Wiele, Joel Dore, Elaine E Vaughan
    Abstract:

    Abstract Food and beverage products derived from fruit and vegetables contain Polyphenols, which have been associated with various health benefits. Polyphenols may influence health through direct uptake in the intestine but also upon interaction with the gut microbiota for example by modification of the microbial composition or by conversion of the Polyphenols to further bioactive compounds. So far, there are limited studies of complex Polyphenols on the human gut microbiota especially using modern molecular technologies. Most studies investigating effects of dietary Polyphenols have focused on single molecules or bacterial strains. In the current study, an in vitro gut microbial ecosystem, namely simulator of the intestinal microbial ecosystem (SHIME), was challenged with either a black tea or a red wine grape extract (RWGE), both containing complex dietary Polyphenol mixtures. Within the context of the model system, the effects of these interventions on both microbial numbers and composition as well as metabolite levels were assessed. Antimicrobial effects, largely confined to unculturable members of the ecosystem, were revealed by complementary microbiological techniques. Pyrosequencing analysis showed a shift in the Firmicutes:Bacteroidetes ratio for both interventions. Black tea stimulated Klebsiella, enterococci and Akkermansia and reduced bifidobacteria, B. coccoides, Anaeroglobus and Victivallis. RWGE promoted growth of Klebsiella, Alistipes, Cloacibacillus, Victivallis and Akkermansia while bifidobacteria, B. coccoides, Anaeroglobus, Subdoligranulum and Bacteroides were decreased. The study shows that these complex Polyphenols in the context of a model system can modulate select members of the human gut microbiota. These members represent novel targets of Polyphenol degrading or resistant microbes to be validated under physiological conditions in vivo and further investigated for Polyphenol metabolism or resistance mechanisms.

  • in vitro bioconversion of Polyphenols from black tea and red wine grape juice by human intestinal microbiota displays strong interindividual variability
    Journal of Agricultural and Food Chemistry, 2010
    Co-Authors: Gabriele Gross, Elaine E Vaughan, Sam Possemiers, Doris M Jacobs, Sonja Peters, John P M Van Duynhoven, Tom Van De Wiele
    Abstract:

    Dietary Polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most Polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial Polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using Polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex Polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the Polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects.

Augustin Scalbert - One of the best experts on this subject based on the ideXlab platform.

  • Dietary intake of 337 Polyphenols in French adults1–3
    2016
    Co-Authors: Mathilde Touvier, Nathalie Arnault, Claudine Manach, Serge Hercberg, Pilar Galan, Augustin Scalbert
    Abstract:

    Background: Epidemiologic studies have suggested an association between Polyphenol intake and health. These studies have been limited to 40 flavonoid and lignan aglycones. Objective: We estimated intakes of all known individual polyphe-nols in the French cohort SUpplémentation en VItamines et Minér-aux AntioXydants (SU.VI.MAX) by using the recently developed database Phenol-Explorer, which contains content values for 502 Polyphenols in 452 foods. Design: A total of 4942 men and women, who were aged 45–60 y and who had completed at least six 24-h dietary records, partici-pated in this study. Foods documented in 24-h dietary records and the Phenol-Explorer database were matched, and intakes of all in-dividual Polyphenols were calculated. Results: A total of 337 Polyphenols were consumed by SU.VI. MAX subjects, including 258 Polyphenols consumed by at least one-half of the population and 98 Polyphenols consumed in an amount greater than 1 mg/d. Mean total Polyphenol intake was estimated at 1193 6 510 mg/d (or 820 6 335 mg/d when expressed as aglycone equivalents), with hydroxycinnamic acid esters and proanthocyanidins being the most largely consumed Polyphenols. These values may have been underestimated because of insufficient data or lack of accurate data on the content in foods for proantho-cyanidins and thearubigins. Nonalcoholic beverages and fruit were the most important contributors to Polyphenol intakes. Conclusions: The current study provides intake data for all indi-vidual Polyphenols known to be present in the diet of a cohort. This information will be essential to characterize the health effects of individual phenolic compounds that differ widely in their bioavail-ability and physiologic properties. The SU.VI.MAX study was reg-istered at clinicaltrials.gov as NCT00272428. Am J Clin Nutr doi: 10.3945/ajcn.110.007096

  • Dietary intake of 337 Polyphenols in French adults1–3
    2016
    Co-Authors: Mathilde Touvier, Nathalie Arnault, Claudine Manach, Serge Hercberg, Pilar Galan, Augustin Scalbert
    Abstract:

    Background: Epidemiologic studies have suggested an association between Polyphenol intake and health. These studies have been limited to 40 flavonoid and lignan aglycones. Objective: We estimated intakes of all known individual polyphe-nols in the French cohort SUpplémentation en VItamines et Minér-aux AntioXydants (SU.VI.MAX) by using the recently developed database Phenol-Explorer, which contains content values for 502 Polyphenols in 452 foods. Design: A total of 4942 men and women, who were aged 45–60 y and who had completed at least six 24-h dietary records, partici-pated in this study. Foods documented in 24-h dietary records and the Phenol-Explorer database were matched, and intakes of all in-dividual Polyphenols were calculated. Results: A total of 337 Polyphenols were consumed by SU.VI. MAX subjects, including 258 Polyphenols consumed by at least one-half of the population and 98 Polyphenols consumed in an amount>1 mg/d. Mean total Polyphenol intake was estimated at 1193 6 510 mg/d (or 820 6 335 mg/d when expressed as aglycone equivalents), with hydroxycinnamic acid esters and proanthocyani-dins being the most largely consumed Polyphenols. These values may have been underestimated because of insufficient data or lack of accurate data on the content in foods for proanthocyanidins and thearubigins. Nonalcoholic beverages and fruit were the most im-portant contributors to Polyphenol intakes. Conclusions: The current study provides intake data for all indi-vidual Polyphenols known to be present in the diet of a cohort. This information will be essential to characterize the health effects of individual phenolic compounds that differ widely in their bioavail-ability and physiologic properties. The SU.VI.MAX study was reg-istered at clinicaltrials.gov as NCT00272428. Am J Clin Nutr 2011;93:1220–8

  • identification of the 100 richest dietary sources of Polyphenols an application of the phenol explorer database
    European Journal of Clinical Nutrition, 2010
    Co-Authors: Jara Perezjimenez, V Neveu, Augustin Scalbert
    Abstract:

    The diversity of the chemical structures of dietary Polyphenols makes it difficult to estimate their total content in foods, and also to understand the role of Polyphenols in health and the prevention of diseases. Global redox colorimetric assays have commonly been used to estimate the total Polyphenol content in foods. However, these assays lack specificity. Contents of individual Polyphenols have been determined by chromatography. These data, scattered in several hundred publications, have been compiled in the Phenol-Explorer database. The aim of this paper is to identify the 100 richest dietary sources of Polyphenols using this database. Advanced queries in the Phenol-Explorer database ( www.phenol-explorer.eu ) allowed retrieval of information on the content of 502 Polyphenol glycosides, esters and aglycones in 452 foods. Total Polyphenol content was calculated as the sum of the contents of all individual Polyphenols. These content values were compared with the content of antioxidants estimated using the Folin assay method in the same foods. These values were also extracted from the same database. Amounts per serving were calculated using common serving sizes. A list of the 100 richest dietary sources of Polyphenols was produced, with contents varying from 15 000 mg per 100 g in cloves to 10 mg per 100 ml in rose wine. The richest sources were various spices and dried herbs, cocoa products, some darkly coloured berries, some seeds (flaxseed) and nuts (chestnut, hazelnut) and some vegetables, including olive and globe artichoke heads. A list of the 89 foods and beverages providing more than 1 mg of total Polyphenols per serving was established. A comparison of total Polyphenol contents with antioxidant contents, as determined by the Folin assay, also showed that Folin values systematically exceed the total Polyphenol content values. The comprehensive Phenol-Explorer data were used for the first time to identify the richest dietary sources of Polyphenols and the foods contributing most significantly to Polyphenol intake as inferred from their content per serving.

  • bioavailability and bioefficacy of Polyphenols in humans i review of 97 bioavailability studies
    The American Journal of Clinical Nutrition, 2005
    Co-Authors: Claudine Manach, Gary Williamson, Augustin Scalbert, Christine Morand, Christian Remesy
    Abstract:

    Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases is emerging. Bioavailability differs greatly from one Polyphenol to another, so that the most abundant Polyphenols in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Mean values for the maximal plasma concentration, the time to reach the maximal plasma concentration, the area under the plasma concentration-time curve, the elimination half-life, and the relative urinary excretion were calculated for 18 major Polyphenols. We used data from 97 studies that investigated the kinetics and extent of Polyphenol absorption among adults, after ingestion of a single dose of Polyphenol provided as pure compound, plant extract, or whole food/beverage. The metabolites present in blood, resulting from digestive and hepatic activity, usually differ from the native compounds. The nature of the known metabolites is described when data are available. The plasma concentrations of total metabolites ranged from 0 to 4 μmol/L with an intake of 50 mg aglycone equivalents, and the relative urinary excretion ranged from 0.3% to 43% of the ingested dose, depending on the Polyphenol. Gallic acid and isoflavones are the most well-absorbed Polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics. The least well-absorbed Polyphenols are the proanthocyanidins, the galloylated tea catechins, and the anthocyanins. Data are still too limited for assessment of hydroxycinnamic acids and other Polyphenols. These data may be useful for the design and interpretation of intervention studies investigating the health effects of Polyphenols.