食品基质及加工方式对多酚生物利用度影响的研究进展

Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols

酚类化合物是植物性食品中的重要成分,具有多种功能活性,但因其生物利用度低,不能在体内完全发挥其生物活性。因此寻找到一条有效的途径来提高其生物利用率非常必要。本文综述了多糖、蛋白质、脂质三种食品基质及不同加工方式对多酚生物利用度的影响,以期为食品加工中提高多酚生物利用度提供借鉴和思考。

Phenolic compounds are important components in plant food,and they have various functional activities.However,due to their low bioavailability,they cannot fully exert their biological activities in vivo.Therefore,it is necessary to find an effective way to improve its bioavailability.This article reviews the effects of three food matrices,polysaccharides,proteins,and lipids,and different processing methods on the bioavailability of polyphenols,in order to provide references and considerations for improving the bioavailability of polyphenols in food processing.