肠道菌群对黄酮类化合物的代谢作用及生物学活性影响研究进展

黄酮类化合物是广泛存在于日常饮食中、由植物合成的次生代谢产物,具有多重生物学活性,如抗氧化、抗炎、抗癌、抗心血管疾病等。然而,黄酮类化合物的结构特点导致其在体内的生物利用度极低。近年来,研究发现黄酮类化合物能够在肠道菌群的作用下发生代谢转化,一定程度上提高了生物利用度,且其代谢产物具有与母药相似或更高的生物学活性。因此,解析黄酮类化合物在肠道菌群作用下的代谢规律及其代谢产物的生物学活性可为阐释其体内药效机理提供重要的理论参考依据。文章综述了黄酮类化合物在肠道微生物作用下的代谢反应,对黄酮类化合物经体内肠道菌群作用后代谢产物的生物学活性及机制进行相应的讨论,为明确黄酮类化合物在体内发挥生物学活性的有效形式提供理论支撑。     

基于肠道菌群的黄酮类化合物生理功能研究进展

黄酮类化合物是一类具有2-苯基色原酮结构的多酚化合物,广泛存在于水果、蔬菜、茶叶中,具有抗氧化、降血脂、调节血糖和抑制炎症等功效。大量研究证实黄酮类化合物在体内的代谢吸收和生理功能的发挥与肠道菌群密切相关。本文从肠道菌群的结构和功能,参与代谢的微生物种类及产物,代谢酶的种类和活性等方面阐述黄酮化合物与肠道菌群间的相互作用,总结黄酮类化合物通过调节肠道菌群预防肥胖、糖尿病、肠易激综合症、心血管疾病和阿尔兹海默症等多种疾病的机制,为黄酮类化合物在功能食品上的应用提供理论依据。     

黄酮类化合物与食品成分相互作用研究进展

黄酮类化合物具有多种生物活性,能与食品中的某些成分发生相互作用,影响食品的品质;反之食品成分也会对黄酮类化合物的生物活性产生影响,因此黄酮类化合物和食品成分如蛋白质、脂肪、碳水化合物的相互作用研究,受到国内外的广泛关注。作者综述了黄酮类化合物和食品中蛋白质、脂肪、碳水化合物相互作用的研究现状,对其发展方向进行了展望。     

食源性黄酮类化合物对肝脏功能的影响与作用机制研究进展

黄酮类化合物作为促进健康,预防疾病的膳食补充剂,具有抗氧化作用、抗炎、预防癌症等活性。由于它们的低毒性与高安全性,使其成为化学预防剂的最佳候选者。黄酮类化合物在对肝脏功能的影响方面,具有抗肝炎、抗肝纤维化、抗肝癌、改善肝脂质代谢、调节肝脏免疫功能等作用,其机制与抗氧化作用、抑制肿瘤坏死因子、调节细胞凋亡等相关。为了合理利用我国丰富的植物资源,更加深入研究食源性黄酮类化合物的保肝功能与作用机制以及更好地开发食源性黄酮类保健品,文中综述了近年来国内外对食源性黄酮类化合物保肝功能及其作用机制的研究进展。     

柑橘中黄酮类化合物的提取技术、功能特性及应用研究进展

柑橘中的黄酮类化合物是自然界存在的多酚类物质中占比最多的一类,是植物次生代谢产物,具有如抗氧化、抗癌、抗炎抑菌、抗衰老等多种对人体有益的生理作用。本综述介绍了柑橘中黄酮类化合物的种类以及包括溶剂浸提、超临界流体萃取、超声波辅助、酶法在内的多种有效提取方法。并在此基础上进一步对其所具有的抗氧化、抗炎抑菌、抗衰老等生理功能活性以及其最新应用等方面的研究进展进行了调研总结,以期为柑橘黄酮的深度开发及综合利用提供参考。     

黄酮类化合物与肠道菌群互作研究进展

黄酮类化合物广泛存在于蔬菜和水果中,能够显著促进人体健康。肠道菌群也被证明对维持人体健康具有重要的调控作用。例如:肠道菌群紊乱会增加患炎症性肠病、肥胖和结直肠癌等慢性疾病的风险。本文综述膳食摄入的黄酮类化合物与肠道菌群相互作用的最新研究进展。黄酮类化合物通过促进益生菌的生长、抑制病原菌的繁殖、增加菌群的多样性以及促进菌群有益代谢物(如短链脂肪酸)的产生来发挥其生物学活性。肠道菌群影响膳食黄酮类化合物的生物转化和代谢模式,并通过产生肠道菌群介导的小分子活性代谢产物,提高黄酮类化合物的生物利用度,在一定程度上决定其生物学活性在体内的表达。     

黄酮类化合物的保健作用

黄酮类化合物(Flavonoids),又称生物类黄酮(Bioflavonoids),早期是指具有乙一苯基吡喃酮结构的一类黄色素,现指具有色酮环与苯环为基本结构的一类化合物的总称。可以分类为:黄酮类、黄酮醇类、异黄酮类、黄烷酮类等,广义的范围还包括查耳酮、嗅酮、异黄烷酮、双黄酮(Biflavonoids)及茶多酚(儿茶素的结构、性质及作用与类黄酮相似,也可归于黄酮类化合物中),其中黄酮醇是重要的一类。一、黄酮类化合物的摄入量及在食物中的含量(一)类黄酮在部分食物中的含量果蔬中黄酮类化合物几乎以配糖体形式存在,且含量较低,如洋葱、土豆、包心菜、芹菜、…     

黄酮类化合物的应用研究进展

自然界的多种植物中均有黄酮类化合物的存在,其具备多种生理活性和药用价值,受到研究者的广泛关注。近年来,黄酮类物质被大量应用在新型药品的研制、食品及化妆品工业中,在疾病的预防和治疗、食品保藏、天然化妆品开发等领域发挥了愈加重要的作用,特别是在作为天然食品添加剂的应用中,黄酮类化合物不仅起到了延长食品贮藏期、为食品提供自然温和的色泽、香气等作用,还能使食品摆脱人工合成添加剂的毒性等弊端,提高食品的安全性和保健价值。本文综述了黄酮类化合物的分类及主要食物来源,及其在医药、食品、化妆品工业中的应用,为添加黄酮类物质的新型药品、食品添加剂、保健品、护肤品的开发提供理论支持,为黄酮类化合物的综合利用提供依据。     

黄酮类化合物人体代谢与毒性研究的一些进展

黄酮类化合物是重要的食品添加剂,也是多种中草药的主要有效成分。本文介绍了天然黄酮类化合物的种类,着重从吸收、分布、代谢与排泄四个方面综述了类黄酮药物代谢动力学的研究进展。过量摄入某些黄酮类化合物可能会产生毒副作用。     

黄酮类化合物防治糖尿病及其并发症的研究进展

黄酮类化合物广泛存在于自然界,具有抗氧化、抗病毒、抗肿瘤、抗炎等药理作用。黄酮类化合物主要是通过刺激胰岛素分泌、改善胰岛素抵抗、抑制α-葡萄糖苷酶等途径防治糖尿病,并能通过抑制Maillard反应、抑制醛糖还原酶等途径防治糖尿病并发症。本文根据黄酮类化合物的不同作用靶点综述了其防治糖尿病作用。     

Green Tea Polyphenolic Compounds and Human Health

Polyphenols are a structurally diverse group of compounds that occur widely throughout the plant kingdom. Polyphenolic compounds are ubiquitous in all plant organs and are, therefore, an integral part of the human diet. Recent interest in food phenolics has increased greatly because of the antioxidant and free radical-scavenging abilities associated with some phenolics and their potential effects on human health. Most of the polyphenols in green tea are commonly known as catechins. The regular consumption of green tea is related to benefits in some diseases as atherosclerosis and cancer. Although consumption of dietary polyphenols such as flavonoids has been suggested to have beneficial biological effects, there are considerable evidences to suggest that such compounds are not without risk of adverse effects.     

Major Australian tropical fruits biodiversity: bioactive compounds and their bioactivities

The plant kingdom harbours many diverse bioactive molecules of pharmacological relevance. Temperate fruits and vegetables have been highly studied in this regard, but there have been fewer studies of fruits and vegetables from the tropics. As global consumers demand and are prepared to pay for new appealing and exotic foods, tropical fruits are now being more intensively investigated. Polyphenols and major classes of compounds like flavonoids or carotenoids are ubiquitously present in these fruits, as they are in the temperate ones, but particular classes of compounds are unique to tropical fruits and other plant parts. Bioactivity studies of compounds specific to tropical fruit plants may lead to new drug discoveries, while the synergistic action of the wide range of diverse compounds contained in plant extracts underlies nutritional and health properties of tropical fruits and vegetables. The evidence for in vitro and animal bioactivities is a strong indicator of the pharmacological promise shown in tropical fruit plant biodiversity. In this review, we will discuss both the occurrence of potential bioactive compounds isolated and identified from a selection of tropical fruit plants of importance in Australia, as well as recent studies of bioactivity associated with such fruits and other fruit plant parts.     

Green Tea Polyphenolic Compounds and Human Health

Polyphenols are a structurally diverse group of compounds that occur widely throughout the plant kingdom. Polyphenolic compounds are ubiquitous in all plant organs and are, therefore, an integral part of the human diet. Recent interest in food phenolics has increased greatly because of the antioxidant and free radical-scavenging abilities associated with some phenolics and their potential effects on human health. Most of the polyphenols in green tea are commonly known as catechins. The regular consumption of green tea is related to benefits in some diseases as atherosclerosis and cancer. Although consumption of dietary polyphenols such as flavonoids has been suggested to have beneficial biological effects, there are considerable evidences to suggest that such compounds are not without risk of adverse effects. Received: July 23, 2007; accepted August 8, 2007     

Food Phenolics, Pros and Cons: A Review

Phenolic compounds like simple phenols, flavonoids, and phenolic acids are commonly in foods of plant origin. Several studies, including animal and epidemiological investigations, have demonstrated that phenolic compounds in foods possess positive attributes such as anticarcinogenesis, antioxidant potential, antiviral activity, antimicrobial activity, and antimutagenic activity. However, other studies have shown that the same phenolics have negative attributes such as carcinogenic activity and antinutritional activity, as well as imparting negative attributes to foods. This review summarizes the information about food phenolics and presents the most current knowledge with respect to its role in human health, food attributes, and toxicity among others.     

Food Phenolics,Pros and Cons: A Review

Phenolic compounds like simple phenols, flavonoids, and phenolic acids are commonly in foods of plant origin. Several studies, including animal and epidemiological investigations, have demonstrated that phenolic compounds in foods possess positive attributes such as anticarcinogenesis, antioxidant potential, antiviral activity, antimicrobial activity, and antimutagenic activity. However, other studies have shown that the same phenolics have negative attributes such as carcinogenic activity and antinutritional activity, as well as imparting negative attributes to foods. This review summarizes the information about food phenolics and presents the most current knowledge with respect to its role in human health, food attributes, and toxicity among others.     

Common cosmetic hydrophilic ingredients as penetration modifiers of flavonoids

Nowadays, flavonoids are present in many cosmetic formulations, mainly in the form of plant extracts. The main reason of still increasing popularity of these substances is their beneficial biochemical activity. The main factor affecting activity of flavonoids in the skin is their skin penetration ability. The studies have evidenced that flavonoids from grape leaf extract as well as flavonoids like quercetin, rutin and catechin can migrate through the model lipophilic membrane from aqueous solution. The influence of common hydrophilic cosmetic additives on the permeation profile of flavonoids has been checked. The partition coefficients of examined flavonoids in the octanol–water extraction system were determined. Correlations between permeation coefficients and log P of particular flavonoids were plotted. To determine the mechanism of influence of hydrophilic substances on the permeation profile of flavonoids, the solubility of these compounds was investigated. Studies suggest that the presence of hydrophilic additives causes the increase in the flavonoid solubility that decreases the activity of flavonoids in the vehicle. In such a situation, the driving force for the penetration is reduced and the decrease of permeation coefficient can be observed.     

黄烷醇类化合物的药理活性研究进展

黄烷醇类化合物是一类常见的天然植物多酚类化合物包括儿茶素类、花色素类及黄酮类等化合物,大部分存在于多种木本植物组织中,如山楂、葡萄、可可粉、苹果及草莓等,与日常的饮食有着非常密切的联系。近年以来,国内外许多学者对黄烷醇类化合物进行了研究,多项研究结果表明黄烷醇类化合物具有多种保健功能及生物活性作用,如清除自由基、抗氧化、抗肿瘤、抗炎、抗真菌、降血脂、保护肝脏、保护心血管等,也已被很多的药物科学研究所证实,并成为当今开发研究的热点。本文主要对天然黄烷醇类化合物的来源及多种药理活性等作用进行了综述,并对我国黄烷醇类化合物开发的应用前景提出了一些建议,对黄烷醇类化合物取代合成药物应用于保健食品等行业提供了较好的参考。     

Plant metabolites and nutritional quality of vegetables

ABSTRACT:  Vegetables are an important part of the human diet and a major source of biologically active substances such as vitamins, dietary fiber, antioxidants, and cholesterol-lowering compounds. Despite a large amount of information on this topic, the nutritional quality of vegetables has not been defined. Historically, the value of many plant nutrients and health-promoting compounds was discovered by trial and error. By the turn of the century, the application of chromatography, mass spectrometry, infrared spectrometry, and nuclear magnetic resonance allowed quantitative and qualitative measurements of a large number of plant metabolites. Approximately 50000 metabolites have been elucidated in plants, and it is predicted that the final number will exceed 200000. Most of them have unknown function. Metabolites such as carbohydrates, organic and amino acids, vitamins, hormones, flavonoids, phenolics, and glucosinolates are essential for plant growth, development, stress adaptation, and defense. Besides the importance for the plant itself, such metabolites determine the nutritional quality of food, color, taste, smell, antioxidative, anticarcinogenic, antihypertension, anti-inflammatory, antimicrobial, immunostimulating, and cholesterol-lowering properties. This review is focused on major plant metabolites that characterize the nutritional quality of vegetables, and methods of their analysis.     

Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys

This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile compounds in the differentiation between lemon blossom honey (Citrus limon) and orange blossom honey (Citrus spp.). The total content of flavonoids and phenolic acids is twice as high in lemon honey (6.20 mg/100 g) as in orange honey (3.64 mg/100 g); naringenin and caffeic acid were the main compounds in all cases. Hesperetin, a floral marker of citrus honey, was not significantly different for the two types of honey. A multivariate PLS2 analysis showed that some volatile compounds such as, 4 lilac aldehydes and bencenacetaldehyde (all abundant in orange honey) were negatively correlated with 4 flavonoids: pinocembrin, chrysin, naringenin and quercetin, and caffeic phenolic acid (all abundant in lemon honey). Moreover, the last 5 compounds were positively correlated with: 6 alcohols, 2 ketones, acetaldehyde and furanmethanol. This is a first approach to employ all of these compounds together with appropriate statistical techniques to differentiate between two varieties of citrus honey, and therefore it could be an interesting tool for their authentication.     

Extraction,identification, fractionation and isolation of phenolic compounds in plants with hepatoprotective effects

The liver is one of the most important organs of human body, being involved in several vital functions and regulation of physiological processes. Given its pivotal role in the excretion of waste metabolites and drugs detoxification, the liver is often subjected to oxidative stress that leads to lipid peroxidation and severe cellular damage. The conventional treatments of liver diseases such as cirrhosis, fatty liver and chronic hepatitis are frequently inadequate due to side effects caused by hepatotoxic chemical drugs. To overcome this problematic paradox, medicinal plants, owing to their natural richness in phenolic compounds, have been intensively exploited concerning their extracts and fraction composition in order to find bioactive compounds that could be isolated and applied in the treatment of liver ailments. The present review aimed to collect the main results of recent studies carried out in this field and systematize the information for a better understanding of the hepatoprotective capacity of medicinal plants in in vitro and in vivo systems. Generally, the assessed plant extracts revealed good hepatoprotective properties, justifying the fractionation and further isolation of phenolic compounds from different parts of the plant. Twenty‐five phenolic compounds, including flavonoids, lignan compounds, phenolic acids and other phenolic compounds, have been isolated and identified, and proved to be effective in the prevention and/or treatment of chemically induced liver damage. In this perspective, the use of medicinal plant extracts, fractions and phenolic compounds seems to be a promising strategy to avoid side effects caused by hepatotoxic chemicals. © 2015 Society of Chemical Industry