Limited information on the effects of digestion and bioaccessibility of pecan phenolics exist within the literature. The effects of in vitro gastrointestinal digestion on pecan phenolics were evaluated using various in vitro antioxidant assays and changes to the phenolic profile were monitored using HPLC–ESI–MS/MS. The phenolic profile was modified during digestion and an overall decrease (30-100%) in phenolic compounds was noted. This was reflected in reduced TPC (20-50%) and antioxidant capacity (29-80%) following digestion. Interestingly, a 20-fold increase in procyanidin dimers was observed and was attributed to the dimerization of (+)–catechin and breakdown of procyanidins oligomers. Caco–2 monolayers were utilized as a model of the intestinal lining to evaluate the apical to basolateral transport of in vitro digested pecan phenolics. Ellagic acid, four ellagic acid derivates, epigallocatechin gallate, along with procyanidin monomers to trimers were able to undergo apical to basolateral transport across Caco–2 monolayers.