Karakaya Sibel
Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey.
Crit Rev Food Sci Nutr. 2004;44(6):453-64. doi: 10.1080/10408690490886683.
Phenolic compounds in foods originate from one of the main classes of secondary metabolites in plants. They are essential for the growth and reproduction of plants, and are produced as a response for defending injured plants against pathogens. In recent years, there is a growing interest in phenolic compounds and their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. The importance of antioxidant activities of phenolic compounds and their possible usage in processed foods as a natural antioxidant have reached a new high in recent years. The absorption and bioavailability of phenolics in humans are also controversial. Data on these aspects of phenolics are scarce and merely highlight the need for extensive investigations of the handling of phenolics by the gastrointestinal tract and their subsequent absorption and metabolism. In this article, absorption, metabolism, and the bioavailability of pheniolic compounds are reviewed.
食品中的酚类化合物源自植物主要的次生代谢产物类别之一。它们对植物的生长和繁殖至关重要，是植物受伤后抵御病原体的一种防御反应产物。近年来，人们对酚类化合物及其在预防各种退行性疾病（如癌症和心血管疾病）中假定的作用越来越感兴趣。酚类化合物的抗氧化活性及其作为天然抗氧化剂在加工食品中的可能用途近年来达到了新高度。酚类在人体中的吸收和生物利用度也存在争议。关于酚类这些方面的数据很少，仅突出了对胃肠道对酚类的处理及其后续吸收和代谢进行广泛研究的必要性。本文对酚类化合物的吸收、代谢和生物利用度进行了综述。
