Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy.
Food Funct. 2017 Jul 19;8(7):2368-2393. doi: 10.1039/c7fo00574a.
Cereal-based products, like breads, are a vehicle for bioactive compounds, including polyphenols. The health effects of polyphenols like phenolic acids (PAs) are dependent on their bioaccessibility and bioavailability. The present review summarizes the current understanding of potential strategies to improve phenolic bioaccessibility and bioavailability and the main findings of in vitro and in vivo studies investigating these strategies applied to breads, including the use of raw ingredients with greater phenolic content and different pre-processing technologies, such as fermentation and enzymatic treatment of ingredients. There is considerable variability between in vitro studies, mainly resulting from the use of different methodologies, highlighting the need for standardization. Of the few in vivo bioavailability studies identified, acute, single-dose studies demonstrate that modifications to selected raw materials and bioprocessing of bran could increase the bioavailability, but not necessarily the net content, of bread phenolics. The two medium-term identified dietary interventions also demonstrated greater phenolic content, resulting from the modification of the raw materials used. Overall, the findings suggest that several strategies can be used to develop new bread products with greater phenolic bioaccessibility and bioavailability. However, due to the large variability and the few studies available, further investigations are required to determine better the usefulness of these innovative processes.
谷物类产品，如面包，是生物活性化合物（包括多酚）的载体。多酚（如酚酸）的健康效应取决于其生物可及性和生物利用度。本综述总结了目前对提高酚类生物可及性和生物利用度的潜在策略的理解，以及应用于面包的体外和体内研究的主要发现，包括使用具有更高酚含量的原料和不同的预处理技术，如发酵和配料的酶处理。体外研究之间存在相当大的差异，主要是由于使用了不同的方法学，突出了标准化的必要性。在所确定的少数体内生物利用度研究中，急性、单剂量研究表明，对选定的原料进行改性和对麸皮进行生物处理可以增加面包酚类的生物利用度，但不一定能增加其净含量。确定的两项中期饮食干预也表明，由于使用原料的改性，酚类含量更高。总的来说，这些发现表明，可以使用几种策略来开发具有更高酚类生物可及性和生物利用度的新型面包产品。然而，由于存在很大的变异性和可用的研究较少，需要进一步的研究来更好地确定这些创新过程的有用性。
