Metabolites Are Key to Understanding Health Effects of Wine Polyphenolics1-3
Metabolites Are Key to Understanding Health Effects of Wine Polyphenolics1-3
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DOI：
10.3945/jn.109.107664
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发表时间：
2009-09-01
影响因子：
4.2
通讯作者：
Waterhouse, Andrew L.
中科院分区：
文献类型：
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作者：
Forester, Sarah C.;Waterhouse, Andrew L.
葡萄和葡萄酒中的酚类化合物分为以下主要类别：芪类、酚酸类、鞣花单宁类、黄烷-3-醇类、花青素类、黄酮醇类和原花青素类。食用含有酚类物质的食物与对慢性疾病如冠心病和结肠直肠癌的有益影响有关。然而，这种相关性需要得到体内测试的支持，生物利用度研究是确定因果关系的第一步。来自所有酚类基团的类别成员可以被葡萄糖醛酸化、硫酸化和/或甲基化，并在血液和尿液中以低浓度检测到。但是葡萄和葡萄酒中的大多数酚类化合物在胃肠道中代谢，在那里它们被肠道微生物分解。这通常涉及去糖基化，然后是环结构的分解以产生酚酸和醛。这些代谢物可以通过使用复杂的仪器方法在低浓度下定量和鉴定，在血流、尿液和粪便样品中检测到。与葡萄和葡萄酒消费有关的健康影响很可能是由于这些知之甚少的酚酸代谢物。这篇综述讨论了已知的葡萄酒和葡萄酚类物质的每个主要类别的代谢，测量它们的方法，以及未来调查的想法。J.营养138：1824S- 1831S，2009.
Phenolic compounds in grapes and wine are grouped within the following major classes: stilbenes, phenolic acids, ellagitannins, flavan-3-ols, anthocyanins, flavonols, and proanthocyanidins. Consumption of foods containing phenolic substances has been linked to beneficial effects toward chronic diseases such as coronary heart disease and colorectal cancer. However, such correlations need to be supported by in vivo testing and bioavailability studies are the first step in establishing cause and effect. Class members from all phenolic groups can be glucuronidated, sulfated, and/or methylated and detected at low concentrations in the bloodstream and in urine. But the majority of phenolic compounds from grapes and wine are metabolized in the gastrointestinal tract, where they are broken down by gut microflora. This typically involves deglycosylation, followed by breakdown of ring structures to produce phenolic acids and aldehydes. These metabolites can be detected in bloodstream, urine, and fecal samples by using sophisticated instrumentation methods for quantitation and identification at low concentrations. The health effects related to grape and wine consumption may well be due to these poorly understood phenolic acid metabolites. This review discusses the known metabolism of each major class of wine and grape phenolics, the means to measure them, and ideas for future investigations. J. Nutr. 138: 1824S- 1831S, 2009.