多酚-膳食纤维相互作用及其影响多酚生物利用率研究进展

多酚广泛存在于植物源食品中,具有潜在的促进人体健康作用。天然多酚绝大多数以结合态存在,并且多酚与膳食纤维结合的比例要显著高于其他基质。多酚和膳食纤维的相互作用在食品加工和机体消化等环节会受到不同因素的影响,从而发生复杂的变化。近年来,多酚-膳食纤维相互作用对多酚生物利用率的影响已经受到了越来越多的关注。本文首先分析了多酚与膳食纤维的不同结合方式,随后总结了影响多酚与膳食纤维相互作用的主要因素,最后探讨了两者相互作用对于多酚生物利用率的影响,可为改善多酚食品的营养健康品质以及提高多酚的生物利用率提供一定的理论参考。

Research progress of polyphenol-dietary fiber interaction and its effect on the bioavailability of polyphenols

Polyphenols exist widely in plant-derived foods and have potential health promotion effects. The majority of natural polyphenols exist in binding state, and the proportion of polyphenols binding to dietary fiber is significantly higher than that of other substrates. The interaction between polyphenols and dietary fiber will be affected by different factors in food processing and in vivo digestion, which will lead to complex changes. In recent years, the influence of polyphenol-dietary fiber interaction on the bioavailability of polyphenols has received more and more attention. In this paper, the different binding modes of polyphenols and dietary fiber were first analyzed, then the main factors affecting the interaction between polyphenols and dietary fiber were summarized, finally, the effects of their interaction on the bioavailability of polyphenols were discussed, which could provide some theoretical reference for improving the nutrition and health quality of polyphenols and improving the bioavailability of polyphenols.