Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition-ICTAN-CSIC, Madrid, Spain.
J Agric Food Chem. 2012 Nov 14;60(45):11195-200. doi: 10.1021/jf303758j. Epub 2012 Nov 1.
Most research studies in the field of dietary polyphenols or phenolic compounds use a chemical approach focusing exclusively on polyphenols extracted from plant foods with organic solvents. However, an appreciable part of polyphenols are not extracted with organic solvents and thus are ignored in biological, nutritional, and epidemiological studies. Recent studies have shown that these nonextractable polyphenols (NEPP) are a major part of total dietary polyphenols and that they exhibit a significant biological activity. A physiological approach is proposed on the basis that the bioavailability and health-related properties of polyphenols depend on their solubility in intestinal fluids, which is different from their solubility in organic solvents. This paper tries to clarify the concept of NEPP, distinguishing between chemical and physiological approaches and pointing out the main qualitative and quantitative differences between them. It is stressed that the literature and databases refer to only extractable polyphenols. Greater attention to NEPP may fill the current gap in the field of dietary polyphenols.
大多数关于膳食多酚或酚类化合物的研究都采用化学方法，仅专注于从植物性食物中用有机溶剂提取的多酚。然而，相当一部分多酚不能用有机溶剂提取，因此在生物、营养和流行病学研究中被忽视。最近的研究表明，这些不可提取的多酚（NEPP）是总膳食多酚的主要组成部分，并且具有显著的生物活性。本文基于多酚的生物利用度和与健康相关的特性取决于其在肠道液中的溶解度，而与在有机溶剂中的溶解度不同，提出了一种生理方法。本文试图阐明 NEPP 的概念，区分化学方法和生理方法，并指出它们之间的主要定性和定量差异。文中强调，文献和数据库仅指可提取的多酚。更多地关注 NEPP 可能会填补膳食多酚领域目前的空白。
