The way that polyphenols, polysaccharides, and gut bacteria interact to provide health benefits has emerged as a key area for focused dietary intervention techniques and fundamental biomedical research. Dietary polyphenols and polysaccharides both have biological properties that control bodily functions. Because to their intrinsic structure and physicochemical characteristics, single components have a low bioavailability and cannot produce their best benefits. By enhancing their functional characteristics, the compound structure created by the interaction of polyphenols and polysaccharides can more successfully promote health benefits and prevent diseases. The functions of polyphenols and polysaccharides in controlling glucose and lipid metabolism, their enhancement of these processes via the gut microbial pathway, and the ways in which they interact to control these processes are the main topics of this article. The regulating effects of plant polyphenols and polysaccharides on glucose and lipid metabolism have been validated by a significant quantity of early research. There are currently very few investigations on the mechanisms and combined effects of these two elements. The purpose of this review is to serve as a guide for future investigations into their interactions and modifications to their functional characteristics.
Kumari et al. (Wed,) studied this question.