Martínez-Valverde I, Periago M J, Ros G
Unidad Docente de Bromatología e Inspección de Alimentos, Facultad de Veterinaria, Universidad de Murcia, España.
Arch Latinoam Nutr. 2000 Mar;50(1):5-18.
Phenols are one of the major groups of nonessential dietary components appearing in vegetable foods. They are a wide chemical compounds group that are considered as secondary plant metabolites, with different activity and chemical structure, including more than 8,000 different compounds. Phenols, has traditionally been considered as antinutritive compounds due to the adverse effect of one of their main components, tannins, on protein digestibility. However, actually there is an increased interest in these compounds because they have been associated with the inhibition of atherosclerosis and cancer. The bioactivity of phenolics may be related to their antioxidant behaviour, which is attributed to their ability to chelate metals, inhibit lipoxygenase and scavenge free radicals. This review make a global view on the main phenolic compound groups, their organoleptic effects in vegetable foods, their physiological effects in humans, their metabolism, bioavailability as well as their content in the diet.
酚类是植物性食物中出现的主要非必需膳食成分之一。它们是一类广泛的化合物，被认为是植物次生代谢产物，具有不同的活性和化学结构，包括8000多种不同的化合物。由于酚类的主要成分之一单宁对蛋白质消化率有不利影响，传统上酚类被认为是抗营养化合物。然而，实际上人们对这些化合物的兴趣与日俱增，因为它们与抑制动脉粥样硬化和癌症有关。酚类化合物的生物活性可能与其抗氧化行为有关，这归因于它们螯合金属、抑制脂氧合酶和清除自由基的能力。本文综述了主要酚类化合物组、它们在植物性食物中的感官效应、在人体中的生理效应、代谢、生物利用度以及在饮食中的含量。
