Synergistic Interactions Between Inulin-Type Fructans and Plant Polyphenols: Implications for Antioxidant Activity, Bioavailability, and Functional Food Development

Inulin-type fructans are widely recognized as functional polysaccharides with prebiotic properties, while plant polyphenols represent one of the most important classes of natural antioxidants. Increasing evidence demonstrates that interactions between dietary fibers such as inulin and phenolic compounds significantly influence antioxidant capacity, bioavailability, and physiological activity. The present review integrates recent advances regarding the chemical structure of inulin, extraction sources, molecular interactions with polyphenols, and implications for antioxidant activity in functional foods and nutraceuticals. Experimental studies indicate correlations between inulin concentration and antioxidant parameters such as DPPH, FRAP, SOD and CAT activities. Furthermore, physicochemical interactions between cell wall polysaccharides and polyphenols influence the stability, release kinetics and bioefficacy of antioxidant compounds. These findings support the potential development of optimized functional formulations combining inulin-rich plant extracts with polyphenol sources for improved health benefits. The literature was identified through searches of PubMed, Scopus and Web of Science databases (2000–2026).