Department of Family Medicine, University of Michigan, Ann Arbor, Michigan 48109, USA.
Annu Rev Food Sci Technol. 2011;2:125-51. doi: 10.1146/annurev-food-022510-133725.
Flavan-3-ols are a major subclass of the class of plant phytochemicals known as flavonoids. Flavan-3-ols are commonly found in fruit, vegetable, and botanical products, including tea, cocoa, grapes, and apples. Both monomeric catechins and polymeric procyanidins are common in the diet, along with several derivatives produced by degradation of these species during processing. Both epidemiological and biological evidence suggests a health-protective role for dietary flavan-3-ols, leading to increased interest in the bioavailability of these compounds from foods. Flavan-3-ol bioavailability depends on numerous factors, including digestive release, absorption, metabolism, and elimination. In addition to these in vivo factors, the complexity of whole-food systems (physical form, flavan-3-ol form and dose, macronutrient and micronutrient profile, processing, etc.) influences the absorption efficiency and circulating profile of flavan-3-ols. An understanding of how food matrices may influence flavan-3-ol absorption will provide a framework to design and develop functional products that positively affect flavan-3-ol absorption and, by extension, potential bioactivity.
黄烷-3-醇是植物类生物化学物质中类黄酮的主要子类。黄烷-3-醇通常存在于水果、蔬菜和植物产品中，包括茶、可可、葡萄和苹果。单体儿茶素和聚合原花青素在饮食中很常见，还有几种在这些物种加工过程中降解产生的衍生物。流行病学和生物学证据都表明，饮食中的黄烷-3-醇具有保护健康的作用，这导致人们对这些化合物从食物中生物利用度的兴趣增加。黄烷-3-醇的生物利用度取决于许多因素，包括消化释放、吸收、代谢和消除。除了这些体内因素外，整个食物系统的复杂性（物理形式、黄烷-3-醇形式和剂量、宏量营养素和微量营养素谱、加工等）也会影响黄烷-3-醇的吸收效率和循环谱。了解食物基质如何影响黄烷-3-醇的吸收将为设计和开发功能性产品提供框架，这些产品可以积极影响黄烷-3-醇的吸收，并在延伸意义上影响潜在的生物活性。
