Polyphenol-Microbiome Continuum: From Plant-Associated Microbes to Fermentation and Host Health

Dietary polyphenols, abundant in fruits, vegetables, and fermented foods, are widely recognized for their health-promoting properties. However, their bioavailability and biological effects are not solely determined by their dietary intake. A growing body of evidence highlights that the gut microbiome plays an essential role in metabolizing these complex compounds into more bioavailable and active metabolites. Furthermore, the initial composition of these polyphenols is influenced by the microbial communities (endophytes, epiphytes, and rhizosphere) associated with the plants themselves. This creates a continuous pathway, from the farm to the gut, that is critical for understanding the ultimate health impact of polyphenol-rich foods.The intricate interplay between dietary polyphenols and the microbiome represents a dynamic frontier in nutritional and health sciences. This interaction forms a continuum, beginning with the synthesis of polyphenols in plants influenced by their associated microbes, continuing through their transformation during food fermentation and digestion, and culminating in their impact on host physiology. Understanding this "polyphenol-microbiome continuum" is crucial for unlocking the full potential of polyphenols in promoting human health. This Research Topic aims to collate cutting-edge research that elucidates the mechanisms and applications of these interactions. We welcome original research and methodology papers that explore: (1) the role of plant-associated microbiomes in shaping the phytochemical profile of raw materials; (2) the microbial biotransformation of polyphenols during fermentation and digestion; (3) the causal mechanisms linking polyphenol-derived metabolites to host health outcomes such as inflammation, metabolic health, and gut barrier function; (4) the development of targeted interventions and quality control frameworks. A particular focus is on individual variability in microbiome composition, which affects polyphenol bioavailability and efficacy, paving the way for stratified nutrition strategies. By bringing together multidisciplinary contributions, this collection seeks to advance our knowledge and foster the development of innovative functional foods and personalized health solutions. Topic editors: Ren-You Gan, Qiqiong Li, Chen Liu, Muhammad Tanweer Khan (MTK), Junhua Xie Source: https://www.frontiersin.org/research-topics/75159/polyphenol-microbiome-continuum-from-plant-associated-microbes-to-fermentation-and-host-health