Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences
Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences
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植物酚与食品常量营养素的相互作用：特征和营养生理后果
DOI：
10.1017/s095442241300019x
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发表时间：
2013
影响因子：
5.7
通讯作者：
F. Ren
中科院分区：
文献类型：
--
作者：
Hao Zhang;Dan;Jing Sun;Xianting Liu;Lu Jiang;Huiyuan Guo;F. Ren
多酚是植物的膳食成分，具有促进健康的作用。在人类饮食中，多酚通常与大量营养素一起被摄入。由于多酚的健康益处在很大程度上取决于它们的生物利用度，因此植物酚与食物常量营养素之间的相互作用是一个非常重要的话题。在这篇综述中，我们总结了目前的知识，特别关注食物宏量营养素对多酚的生物利用度和生物活性的体外和体内影响。讨论了多酚类物质与食物宏量营养素相互作用的机理。本综述所收集的证据表明，当植物酚类物质与食物宏量营养素一起摄入时，会显著影响多酚类物质的生物利用度和生物活性。蛋白质-多酚复合物可以显著改变血浆动力学谱，但不影响多酚的吸收。碳水化合物可以增强多酚的吸收并延长达到最大血浆浓度所需的时间，脂肪可以增强多酚的吸收并改变多酚的吸收动力学。此外，多酚的生物利用度和生物活性不仅受到单一营养素的影响，还受到多种营养素之间的协同作用的影响。该综述强调需要优化多酚的生物利用度和体内活性的制剂。
Polyphenols are dietary constituents of plants associated with health-promoting effects. In the human diet, polyphenols are generally consumed in foods along with macronutrients. Because the health benefits of polyphenols are critically determined by their bioavailability, the effect of interactions between plant phenols and food macronutrients is a very important topic. In the present review, we summarise current knowledge, with a special focus on the in vitro and in vivo effects of food macronutrients on the bioavailability and bioactivity of polyphenols. The mechanisms of interactions between polyphenols and food macronutrients are also discussed. The evidence collected in the present review suggests that when plant phenols are consumed along with food macronutrients, the bioavailability and bioactivity of polyphenols can be significantly affected. The protein–polyphenol complexes can significantly change the plasma kinetics profile but do not affect the absorption of polyphenols. Carbohydrates can enhance the absorption and extend the time needed to reach a maximal plasma concentration of polyphenols, and fats can enhance the absorption and change the absorption kinetics of polyphenols. Moreover, as highlighted in the present review, not only a nutrient alone but also certain synergisms between food macronutrients have a significant effect on the bioavailability and biological activity of polyphenols. The review emphasises the need for formulations that optimise the bioavailability and in vivo activities of polyphenols.
儿茶酚（胺）S，儿茶酚雌激素及其金属离子配合物的半喹酮阴离子自由基。
影响因子：
10.4
作者：
Kalyanaraman B;Felix CC;Sealy RC
通讯作者：
Sealy RC
氨基酸、肽和蛋白质与儿茶酚和儿茶酚胺氧化产生的醌加成而产生的半醌阴离子自由基。
DOI：
--
发表时间：
1987
期刊：
The Journal of biological chemistry
影响因子：
--
作者：
Kalyanaraman,B;Premovic,PI;Sealy,RC
通讯作者：
Sealy,RC
DOI：
10.1016/j.ijbiomac.2019.03.164
发表时间：
2019-07-01
影响因子：
8.2
作者：
Benhalima, Tayeb;Ferfera-Harrar, Hafida
通讯作者：
Ferfera-Harrar, Hafida