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This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food. The functional mechanisms of polyphenols are to maintain the homeostasis of the organism through direct or synergistic effects, such as activating the Kelch‐like ECH‐associated protein‐1 (Keap1)–nuclear factor erythroid 2‐related factor 2 (Nrf2) pathway for antioxidative effects, inhibiting the nuclear factor kappa‐B (NF‐κB) pathway for anti‐inflammatory effects, inducing and modifying p53 proteins for anticancer effects, and inhibiting the DNA replication for antibacterial effects. However, polyphenols have limited bioavailability due to their low water solubility, chemical instability, and rapid metabolism. The physicochemical properties and the bioavailability of polyphenols can be improved by regional modifications and nanoembedding systems, which has led to intensive research in the direction of improving the intestinal environment by polyphenols. Further unveiling their molecular mechanisms and enhancing their bioavailability will result in better exploiting the potential health benefit of polyphenols.
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Huang et al. (2025) studied this question.
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