A comprehensive review on bioaccessibility and bioavailability of legume-derived polyphenols

Abstract Since ancient times, humans have consumed legumes due to their high nutritional value and health-promoting properties. Dietary legumes contain bioactive compounds called polyphenols, which provide health benefits through antioxidant, anti-inflammatory, anti-carcinogenic, antidiabetic, antimicrobial, cardioprotective, cancer prevention and management, neuroprotective effects, and modulation of gut microbial ecology. These activities, in turn, are influenced by the bioavailability and bioaccessibility of legume polyphenols, which are essential. The bioaccessibility and bioavailability of legume-derived polyphenols are measured by a complex interaction of their intrinsic properties, processing methods, nutrient interactions, gut microbial activity, and host-specific factors. However, both conventional and advanced processing significantly alter the bioaccessibility of legume polyphenols. Techniques like heat treatment, soaking, pressure cooking, germination, and fermentation can break down cellular structures, hydrolyze conjugates, and increase the free phenolic content, thereby improving their potential absorption in the small intestine. Accurately evaluating the bioaccessibility and bioavailability of legume polyphenols requires an integrated approach using in vitro , in vivo , and advanced analytical techniques. This study aims to thoroughly investigate the bioavailability and bioaccessibility of legume-derived polyphenols, focusing on their health effects, metabolism, impact of processing methods, influencing factors, analytical assessment approaches, and strategies to enhance their bioaccessibility and bioavailability. However, most mechanistic evidence for legume polyphenols is derived from in vitro and animal studies, while human health effects are primarily mediated by circulating conjugated and microbiota-derived metabolites formed at physiologically achievable dietary intakes. Graphical Abstract Dietary legumes contain bioactive compounds called polyphenols, which provide health benefits through antioxidant, anti-inflammatory, anti-carcinogenic, antidiabetic, antimicrobial, cardioprotective, cancer prevention and management, neuroprotective effects, and modulation of gut microbial ecology. These activities, in turn, are influenced by the bioavailability and bioaccessibility of legume polyphenols, which are indispensable.