Forester Sarah C, Waterhouse Andrew L
Department of Viticulture and Enology, University of California, Davis, CA 95616, USA.
J Nutr. 2009 Sep;139(9):1824S-31S. doi: 10.3945/jn.109.107664. Epub 2009 Jul 29.
Phenolic compounds in grapes and wine are grouped within the following major classes: stilbenes, phenolic acids, ellagitannins, flavan-3-ols, anthocyanins, flavonols, and proanthocyanidins. Consumption of foods containing phenolic substances has been linked to beneficial effects toward chronic diseases such as coronary heart disease and colorectal cancer. However, such correlations need to be supported by in vivo testing and bioavailability studies are the first step in establishing cause and effect. Class members from all phenolic groups can be glucuronidated, sulfated, and/or methylated and detected at low concentrations in the bloodstream and in urine. But the majority of phenolic compounds from grapes and wine are metabolized in the gastrointestinal tract, where they are broken down by gut microflora. This typically involves deglycosylation, followed by breakdown of ring structures to produce phenolic acids and aldehydes. These metabolites can be detected in bloodstream, urine, and fecal samples by using sophisticated instrumentation methods for quantitation and identification at low concentrations. The health effects related to grape and wine consumption may well be due to these poorly understood phenolic acid metabolites. This review discusses the known metabolism of each major class of wine and grape phenolics, the means to measure them, and ideas for future investigations.
芪类、酚酸、鞣花单宁、黄烷 - 3 - 醇、花青素、黄酮醇和原花青素。食用含有酚类物质的食物与对冠心病和结直肠癌等慢性疾病的有益作用有关。然而，这种相关性需要体内试验的支持，而生物利用度研究是确定因果关系的第一步。所有酚类组的成员都可以进行葡萄糖醛酸化、硫酸化和 / 或甲基化，并在血液和尿液中以低浓度被检测到。但是葡萄和葡萄酒中的大多数酚类化合物在胃肠道中被代谢，在那里它们被肠道微生物群分解。这通常涉及去糖基化，随后是环结构的分解以产生酚酸和醛。通过使用精密的仪器方法在低浓度下进行定量和鉴定，可以在血液、尿液和粪便样本中检测到这些代谢物。与食用葡萄和葡萄酒相关的健康影响很可能归因于这些尚未被充分了解的酚酸代谢物。本综述讨论了葡萄酒和葡萄中各类主要酚类物质的已知代谢情况、测量它们的方法以及未来研究的思路。
