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Review Article | Open Access

Gut microbiota axis: potential target of phytochemicals from plant-based foods

Ruyu Shia,b,1, Congying Huanga,1, Yuan Gaob, Xing Lia, Chunhong Zhanga,c,d( ), Minhui Lia,b,e( )
Baotou Medical College, Baotou 014040, China
Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot 010020, China
Inner Mongolia Key Laboratory of Traditional Chinese Resources, Baotou Medical College, Baotou 014040, China
Inner Mongolia Engineering Research Center of the Planting and Development of Astragalus Membranaceus of the Geoherbs, Baotou 014040, China
Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou 014040, China

1 Authors contribute equally to this article.

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

Food-microbiota-host interactions provide an overarching framework for understanding the function of the gut microbiota axis. Diet is a major modulator of gut microbiota. Plant-based foods are rich in phytochemicals; therefore, it is essential to assess such foods and elucidate the mechanisms underlying their action. In this review, we summarize the role of gut microbiota in the communication between the gut and the brain, liver, lung, kidney, and joints, as well as the role of the gut microbiota axis in diseases involving these organs. In addition, we assess the effects of phytochemicals from plant-based foods on the gut microbiota axis via different pathways.

Keywords

PhytochemicalsGut microbiota axisDisease mechanismsPlant-based foods

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1409-1426
DOI: 10.1016/j.fshw.2023.02.001
Cite this article:
Shi R, Huang C, Gao Y, et al. Gut microbiota axis: potential target of phytochemicals from plant-based foods. Food Science and Human Wellness, 2023, 12(5): 1409-1426. https://doi.org/10.1016/j.fshw.2023.02.001

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Received: 09 February 2022
Revised: 28 February 2022
Accepted: 30 March 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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