摘要
多酚经人体摄入后,由肠道微生物产生的酶分解为更易被人体吸收的酚酸等小分子物质,增加了多酚的生物利用度和活性。这一特性在促进人体健康和食品加工方面有一定的应用潜力。本文综述多酚化合物的分类、多酚在食品中的分布和吸收利用、肠道微生物对多酚的生物转化产物及形成机制等问题,以期为开发益于人体健康的高质量食品和功能性食品提供依据。
Polyphenols ingested into the body are decomposed by enzymes produced by the intestinal microflora into phenolic acids which are more readily absorbed by the body, resulting in improved bioavailability and activity. These characteristics imply potential applications in improving human health and food processing. This paper reviews the classification, distribution in foods, absorption and utilization by the body, biotransformation products and formation mechanism of polyphenolic compounds, with the expectation of providing references for the development of quality healthbeneficial and functional foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第17期319-325,共7页
Food Science
基金
广州市科技计划项目(11D84070010)
广东省农业科学院院长基金项目(201106)
广东省自然科学基金项目(S2012040008048)
"十二五"国家科技支撑计划项目(2012BAD36B07-05)
关键词
多酚
肠道微生物
产物
形成机制
应用
polyphenols
gut microflora
products
formation mechanism
application
