摘要
果蔬原料中含有丰富的酚类化合物,它具有抗癌、抗氧化、抗菌、抗病毒等生物活性。近年来,酚类物质的生物利用逐渐被人们关注,包括酚类物质在体内消化和被肠道微生物的降解情况,以及加工方式对酚类物质体外消化和体外肠道发酵的影响,但结论缺乏系统性。本文围绕果蔬中酚类物质在消化吸收和果蔬加工过程中的变化,综述影响果蔬中酚类物质生物利用的主要因素,以期为调控果蔬制品中酚类物质生物利用提供理论依据。
Fruits and vegetables contain abundant phenolic substances,which possess multiple biological activities such as anti-cancer,antioxidant,antibacterial and antiviral functions.In recent years,the bioavailability of phenolic substances has attracted increasing concerns,including gastrointestinal digestion and intestinal microbial decomposition,and the effect of processing methods on the in vitro digestion and intestinal fermentation of phenolic compounds;however,a systematic conclusion is still lacking.This review focuses on the main digestion and absorption as well as processing factors affecting the bioavailability of phenolic compounds in fruits and vegetables,which is expected to provide a theoretical rationale for regulating the bioavailability of phenolic compounds in processed fruits and vegetables products.
作者
易建勇
马有川
毕金峰
李旋
吴昕烨
周沫
冯舒涵
YI Jianyong;MA Youchuan;BI Jinfeng;LI Xuan;WU Xinye;ZHOU Mo;FENG Shuhan(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第21期351-358,共8页
Food Science
基金
中国农业科学院农产品加工所所长基金项目(S2019RCCG01)
中国农业科学院科技创新工程项目(CAASASTIP-201X-IAPPST)
“十三五”国家重点研发计划重点专项(2016YFD0400700
2016YFD0400704)。
关键词
果蔬
酚类物质
生物利用
加工
肠道微生物
fruits and vegetables
phenolic compounds
bioavailability
processing
gut microorganisms
