烹饪用香草和香料：它们的生物活性特性、多酚的贡献以及推断其真正健康益处时面临的挑战。
Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits.
作者信息
Opara Elizabeth I, Chohan Magali
机构信息
School of Life Sciences, Kingston University, Penrhyn Road, Kingston upon Thames KT1 2EE, UK.
School of Sport, Health and Applied Science, St. Mary's University, Waldegrave Road, Strawberry Hill, Twickenham TW1 4SX, UK.
出版信息
Int J Mol Sci. 2014 Oct 22;15(10):19183-202. doi: 10.3390/ijms151019183.
Abstract
Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy.
摘要
几个世纪以来，草药和香料一直用于烹饪和药用。在过去十年中，对它们作为膳食多酚贡献者作用的研究有所增加，已知膳食多酚具有许多与降低慢性非传染性疾病发生风险相关的特性。然而，考虑到这些食物通常是少量食用并与其他食物搭配，从健康角度来看，它们的真正益处尚不清楚。本综述的目的是利用文献来讨论制备和消化过程、生物利用度以及食物之间的相互作用如何影响这些食物的生物活性特性，以及多酚是否对这些特性负责。此外，本综述旨在突出需要解决的挑战，以便确定这些食物的真正益处以及支撑其声称功效的作用机制。
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