Spicing up health: How culinary herbs and spices may boost gut health through polyphenols

By Vijay Kumar MalesuMar 12 2024Reviewed by Lily Ramsey, LLM In a recent study published in Nutrients, a group of researchers explored how regular polyphenol intake from diet affects gut microbiota composition in healthy adults.

However, the specific effects of habitual polyphenol consumption, particularly from everyday foods and culinary herbs and spices, on gut microbiota are not fully understood. A subset of 96 participants was selected based on the completion of specific surveys and tests, excluding those with certain health conditions or antibiotic usage.

The polyphenol intake assessment considered the total daily consumption and the frequency of herb and spice use known for their high polyphenol content. This approach allowed for a detailed analysis of polyphenol exposure from regular dietary habits. Microbial community analysis, stratified by polyphenol consumption, showed Firmicutes as the dominant phyla across all groups, without significant differences in microbial diversity or community structure between low, medium, and high polyphenol consumers.

Correlation analyses revealed significant relationships between total and specific classes of polyphenol consumption and microbial taxa. Lactobacillus and Sutterella abundance positively correlated with total polyphenol, flavonoid, and lignan consumption.

Source: Healthcare Press (healthcarepress.net)

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