基于肠道吸收机制的膳食多酚代谢研究进展

膳食多酚是植物性食物的重要成分,不仅与食品的风味和颜色等品质直接相关,还有利于人体健康。由于它们在基质释放、消化、吸收、代谢和组织分布期间发生改变,使得各种酚类化合物生物利用度有一定的差异。饮食中含量最丰富的不一定具有最佳生物利用度,多酚的吸收转化及生物利用度是多酚生物活性主要研究热点之一。本文以多酚肠道吸收机制为基点,综述了膳食多酚在胃肠道释放、吸收、代谢等过程,以期为多酚类保健食品的研发提供依据。

Progress in Research on Dietary Polyphenols Metabolism Based on a Mechanism Involving Intestinal Absorption

Dietary polyphenols, an important class of components in plant-derived foods, is not only directly related to the flavor and color of foods, but also is helpful for maintaining human health. Since they are easily changed during release from the matrix, digestion, absorption, metabolism and distribution to various tissues in the body, the bioavailability of different dietary polyphenols is different. The most abundant dietary polyphenols do not necessarily represent the highest bioavailability. The absorption and biotransformation of plant polyphenols as well as their bioavailability are one of the current hot research topics. In this article, the gastrointestinal digestion, absorption and metabolism of dietary polyphenols are reviewed based on a mechanism involving intestinal absorption, with the aim to provide valuable information for the research and development of polyphenolics-rich health foods.