INTERACTION MECHANISMS AND NUTRITIONAL EFFECTS BETWEEN PHENOLIC COMPOUNDS AND MINERALS
Abstract
Phenolic compounds are bioactive compounds that are widely found in plant sources and have various positive effects on human health. Thanks to their antioxidant, anti-inflammatory, and antimicrobial properties, phenolic compounds are important in preventing chronic diseases and improving general health. However, how these compounds are used in the body, i.e., their bioavailability, is affected by various factors. One of these factors is the interaction of phenolic compounds with minerals. Phenolic compounds can increase or inhibit mineral absorption by forming complexes with various minerals, especially iron, zinc, and calcium. For example, due to the ability of phenolic compounds to chelate with iron, the bioavailability of non-heme iron in plant foods can be significantly reduced. This is especially important for individuals at risk of iron deficiency. Similarly, insoluble complexes can form due to the interaction of zinc with phenolic compounds, and zinc absorption can be inhibited. Calcium can form insoluble salts with phenolic compounds, which can reduce the bioavailability of calcium. However, it is also known that these interactions are not always negative. For example, due to the interaction of some phenolic compounds with minerals, soluble complexes that increase mineral absorption can be formed. In addition, the reduction of oxidative stress, thanks to the antioxidant properties of phenolic compounds, can indirectly support mineral metabolism. For example, it has been shown that polyphenols can help maintain iron balance in the body by preventing the free radical production of iron. When evaluated in terms of nutrition, these interactions between phenolic compounds and minerals are especially important for plant-based diets. While excessive intake of phenolic compounds can reduce the absorption of some minerals and increase the risk of deficiency, the negative effects of these interactions can be minimized with a balanced nutrition plan. Therefore, the timing of consuming mineral sources and foods rich in phenolic compounds should be carefully planned to ensure optimal absorption of minerals. For example, the consumption of polyphenol-rich beverages such as tea and coffee should be limited to iron-rich meals and should be supported by absorption-enhancing factors such as vitamin C. This study examines the interaction mechanisms between phenolic compounds and minerals and evaluates the effects of these interactions on nutrition. The findings reveal that nutritional strategies should be planned more consciously and emphasize the need for more research on the long-term effects of these interactions on health.
