What is it about?
With the declaration of 2023 as the "International Year of Millets" by the FAO, there has been an increased interest in the antioxidant potential of polyphenolic components in millets. Our review article explores this field, shedding light on the mechanisms through which polyphenolic-derived metabolites exert their antioxidative effects in the human body. We also delve into the relationship between gut microbiota and dietary phenol bioavailability, highlighting a two-way synergistic interaction.
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Why is it important?
Ancient crops, Millets, are an excellent dietary source of antioxidant polyphenolic compounds and, for a variety of other reasons, are considered a superfood. In this study, we have examined the antioxidant capabilities of phenolic compounds produced in different millet varieties. We elucidated the molecular mechanisms underlying the antioxidative effects exhibited by polyphenol-derived metabolites.
Perspectives
The question we addressed is how the human body addresses the xenobiotic nature of millet polyphenols during absorption. We studied its mutually beneficial association with human gut microbiota, which plays a significant role in the bioavailability and bioactivity of polyphenols, including their antioxidant activity.
Dr. Sumit Kumar Singh
Patanjali Research Foundation
Read the Original
This page is a summary of: Exploring the antioxidant mechanisms of millet polyphenols: regulation of Nrf2 and NF-κB and their impact on gut microbiota, Discover Food, October 2024, Springer Science + Business Media,
DOI: 10.1007/s44187-024-00199-0.
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