膳食成分对儿茶素生物利用率的影响及多酚协同增效的研究进展

Effect of Dietary Components on the Bioavailability of Catechins and the Application of Polyphenol Synergism

儿茶素是一种酚类化合物,具有抗过敏、抗氧化、抗炎和抗菌等多种功效,对人体健康有诸多益处。但由于儿茶素热稳定性差、生物利用率较低,膳食摄入的碳水化合物、蛋白质、脂质等物质易与儿茶素在胃肠道中发生相互作用,影响儿茶素的吸收、分布、代谢和排泄过程,进而影响其生物利用率和生理活性。此外,当两种或多种天然多酚类化合物联合应用时可能会产生协同增效作用,可以抑制食品生产加工污染物、降脂减肥、降血糖、抗炎抗菌等。因此,本文主要对膳食成分对儿茶素生物利用率的影响进行综述,阐明了儿茶素和膳食多酚相互作用的机制和两者在协同增效方面的应用前景。

Catechins are phenolic compounds with various health benefits such as anti-allergic,antioxidant,anti-inflammatory,and anti-bacterial.However,catechins have poor thermal stability and low bioavailability.Besides,dietary intake of carbohydrates,proteins,lipids,and other substances is prone to interact with catechins in the gastrointestinal tract,affecting the absorption,distribution,metabolism,and excretion process of catechins,which affects their bioavailability and physiological activity.In addition,synergistic effects may occur when two or more natural polyphenolic compounds are applied in combination,including inhibition of food production and processing contaminants,weight loss,hypoglycemia,antiinflammatory and antibacterial.Therefore,this paper mainly reviews the effects of dietary components on the bioavailability of catechins and elucidates the mechanisms of interaction between catechins and dietary polyphenols and the application prospects in synergistic effects.