Boost your intestinal flora with polyphenols from your diet!


Boost your intestinal flora with polyphenols from your diet!

According to a study published in American Journal of Clinical Nutrition stimulate polyphenol antioxidants -the most in your diet there are- the beneficial intestinal bacteria. The study explained to connection between the levels of C-reactive protein, a measure of inflammation, and linked poly-phenols with a lower blood pressure, vetspiegel and cholesterol.


Polyphenols minimize effects of aging

Polyphenols promote health and minimize the effects of aging. In addition to the range of benefits which we can enjoy thanks to polyphenols, these components are also, picked up and used by the beneficial bacteria in our intestinal flora. Testomenix

The polyphenols have a prebiotic effect on the body. In other words, they create the perfect environment and the perfect food for good intestinal bacteria so they can flourish.

Polyphenols, which are rich sources?


Vegetables, fermented or otherwise, are an excellent source of polyphenols. Chicory has been a rich source of polyphenols described a study in the Journal of Nutrition found that people who eat 650 mg of polyphenols daily, 30% more likely to live longer. Chicory leaves a cup gives you 235 mg of polyphenols. That’s double the spinach. Continue : beets, cabbage, cabbage.

Green tea or matcha tea, the main polyphenol in these teas is epigallocatechin gallate. Matcha tea contains 2 to 3 times more than green tea ECGC.

Berries, berry juice: especially of cranberries. Cranberries contain more polyphenols than the apple, blueberry, grape or cherry.

Pomegranate juice also a rich source

The newer red fleshy apple varieties contain more polyphenols than their “older” congeners: redlove, Bloody Ploughman, Sangrado, Redfield and Raspberry Ripple. They contain 10 to 25 times more anthocyanidins (a polyphenol) than the ‘normal’ apples.

Polyphenols thus stimulate the presence of the beneficial intestinal bacteria, and are also linked to a normal blood pressure and cholesterol levels, a lower vetspiegel in the blood and reduced risk of cardiovascular disease and diabetes2. And thus prevent premature aging!

Ways to slow aging polyphenols

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Reduce age-related cellular damage


Polyphenols such as resveratrol, EGCG and curcumin have the ability to alleviate age-related cellular damage. Oxidative stress is the major culprit in (faster) aging: there will be more reactive oxygen species (ROS) in the cells than normal. ROS contributes a very large part to age-related changes at the subcellular level, in that the destroyed all kinds of organic molecules, such as proteins, lipids, carbohydrates and DNA.

Brakes chronic inflammation

Polyphenols dams not only in oxidative stress, as well as chronic inflammation and accumulation of toxic substances. Also, there may be a new role for them as anticancer agents because they inhibit the vasculature of tumors. They also stimulate the activity of SIRT1 protein and inhibit accumulation of Alzheimer’s plaques.

Polyphenol substances have shown their inhibitory effects on chronic vascular inflammation, such as atherosclerosis. Diseases linking chronic inflammation are varied. There is an intrinsic relationship between the damaging effects of long-lasting inflammation and aging.

Polyphenols, skin and skin cancer

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Also on the skin and the formation of skin cancer have the polyphenols from green tea and matcha tea (EGCG’s) positive effects: they reduce inflammation markers cyclooxygenase-2 and prostaglandin E2 which are connected with the tumor development.

In relation to aging are well studied and frequent: resveratrol, curcumin, quercetin, epigallocatechin-3-gallate (EGCG).

Polyphenols and neuroprotective effects

An important aspect of the current polyphenol studies is the focus on the neuroprotective capacity of the substances. They protect the brain on many levels. They bind metal ions and quench free radicals.

Polyphenols and intestinal bacteria

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Polyphenol components include a wide variety, including chlorogenic acids, tannins and flavonoids (anthocyanidins, isoflavones and other flavones). In order to be available to undergo the bio substances transformations, thanks to the digestive enzymes and the action of the metabolism of the intestinal microbiome. If this is done, go to the substances to the liver (where other enzymatic transformations take place), and then go from the liver to other organs. During this journey through various tissues and organs, they carry strong antiviral, antibacterial and antiparasitic actions. All anthocyanidins and their metabolites promote the growth of Bifidobacterium spp., Lactobacillus spp., And Enterococcus spp. substantially and thereby modulate the composition of the gut microbiome positive.

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Extract of blue berries inhibits the growth of Listeria monocytogenes, S. aureus, Bacillus subtilis, Enterococcus faecalis, Citrobacter freundii, E. coli, Pseudomonas aeruginosa and Salmonella enterica ser. Typhimurium.

Flavonoid, luteolin is active against B. subtilis, S. aureus, P. fluorescens and E. coli and exhibits anti-parasitic activity.

In short, most of the polyphenols undergo transformations in the intestines via the microbiome and enterocytes (protect the body against toxic substances). This provides advantages when it eats, such as protection against viruses, bacteria and parasites. Strands such as Lactobacillus, Eubacterium and Bifidobacterium may be strengthened thanks to polyphenols. These strands have great advantages for people because of their anti-inflammatory effect and the fact that they strengthen the immune system.


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