A review of the mechanism of prebiotic polyphenols in apples to enhance the activity of probiotics in fermented foods

Apple is one of the most popular and sought-after fruits worldwide because it contains large amounts of nutrients, antioxidants, and bioactive compounds that play a significant role in human nutrition and health. The polyphenols in apples are known as natural antioxidants and play a significant role in improving general health. The main objective of this study is to investigate the function of polyphenols as probiotics and their effects on the activity of probiotics in fermented foods. For this purpose, Google scholar, sciencedirect, and PubMed/Medline databases were used to collect relevant studies from ۲۰۱۲ to ۲۰۲۴. And articles related to the properties and compositions of apple polyphenols, their effective mechanisms on the intestinal microbiota, their synergistic effects with probiotics and their application in the development of fermented foods were reviewed. Polyphenols, due to their specific chemical structure, have the ability to influence the composition and function of the intestinal microbiota. These compounds act as prebiotics and substrates to nourish and stimulate the growth of beneficial intestinal bacteria, thereby improving gastrointestinal health. Furthermore, apple polyphenols can improve the efficacy and viability of probiotics by interacting with probiotics in fermented foods, increasing the effectiveness of these products in improving consumer health. Future research should focus on the clinical validation of these benefits and innovative processing techniques to maximize the bioavailability and efficacy of these valuable compounds in everyday diets.

کلیدواژه ها:

Polyphenols ، apples ، prebiotics ، probiotics ، fermentation