Cermak Rainer, Durazzo Alessandra, Maiani Giuseppe, Böhm Volker, Kammerer Dietmar R, Carle Reinhold, Wiczkowski Wieslaw, Piskula Mariusz K, Galensa Rudolf
Institute of Veterinary Physiology, University of Leipzig, Germany.
Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S184-93. doi: 10.1002/mnfr.200700444.
Postharvest processing and storage not only influence the content and composition of flavonoids and phenolic acids in foodstuffs, thereby altering the amount of potentially bioavailable bioactive compounds, but can also modify their chemical form. Moreover, due to the intensive metabolism during absorption, the metabolites circulating in blood differ from the parent compounds found in food. Thus, it is difficult to predict potential in vivo effects of phenolic compounds merely by their contents in foodstuffs. Their specific bioavailability needs to be determined. This review considers studies regarding the bioavailability of flavonoids and phenolic acids from foodstuffs that meet the following criteria: providing actual concentrations of flavonoids and phenolic acids in blood plasma, body tissues, or urine, comparing differently stored or processed foods (excluding studies that use supplements or pure substances), and considering the high interindividual variability by repeated measurements in the same individuals. Only a few studies meet all of these criteria. In conclusion, processing and storage of food can have either positive or negative effects on the bioavailability of flavonoids and phenolic acids because these treatments may not only change the content, but also the chemical form of these compounds.
收获后加工和储存不仅会影响食品中黄酮类化合物和酚酸的含量及组成，从而改变潜在生物可利用生物活性化合物的数量，还会改变它们的化学形式。此外，由于吸收过程中的强烈代谢作用，血液中循环的代谢物与食品中发现的母体化合物不同。因此，仅根据酚类化合物在食品中的含量很难预测其潜在的体内效应。需要确定它们的具体生物利用度。本综述考虑了符合以下标准的食品中黄酮类化合物和酚酸生物利用度的研究：提供血浆、身体组织或尿液中黄酮类化合物和酚酸的实际浓度，比较不同储存或加工的食品（不包括使用补充剂或纯物质的研究），并通过对同一受试者的重复测量考虑个体间的高变异性。只有少数研究符合所有这些标准。总之，食品的加工和储存对黄酮类化合物和酚酸的生物利用度可能产生正面或负面影响，因为这些处理不仅可能改变这些化合物的含量，还可能改变其化学形式。
