A review on the effects of flavan-3-ols, their metabolites, and their dietary sources on gut barrier integrity.

Impairment of gut barrier integrity is associated with the pathogenesis of gastrointestinal diseases, including inflammatory bowel disease, colorectal cancer, and coeliac disease. While many aspects of diet have been linked to improved barrier function, (poly)phenols, a broad group of bioactive phytochemicals, are of potential interest. The (poly)phenolic sub-class, flavan-3-ols, have been investigated in some detail owing to their abundance in commonly consumed foods, including grapes, tea, apples, cocoa, berries, and nuts.

Transformations of phenolic compounds in cocoa shell during colonic fermentation.

Cocoa shell is a by-product generated by the cocoa processing industry, notable for its high content of phenolic compounds and methylxanthines, and recognized for their biological properties. The majority of cocoa phenolic compounds are not absorbed in the small intestine and reach the colon, where they can be catabolized by the gut microbiota, influencing their bioavailability and bioactivity. This research aimed to study the changes that phenolic compounds from cocoa shell flour (CSF) and extract (CSE) undergo during colonic fermentation after gastrointestinal digestion, using an model and a targeted metabolomics approach.

Verbal and Spatial Working Memory Capacity in Blind Adults and the Possible Influence of Age at Blindness Onset: A Systematic Review and Meta-analysis.

The loss of a sense, such as vision, forces individuals to adapt to their environment and its demands in a variety of ways. In the case of blindness, significant neurofunctional and cognitive changes have been documented. However, there is no clear consensus on the differences in performance between adult blind participants and sighted controls in cognitive processes such as working memory (WM).