Kacie K.H.Y. Ho is with the Department of Human Nutrition, Food and Animal Sciences, University of Hawai'i at Mānoa, Honolulu, Hawaii, USA.
Mario G. Ferruzzi is with the Department of Food Bioprocessing and Nutrition Science, Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, USA.
Nutr Rev. 2020 Feb 1;78(2):145-174. doi: 10.1093/nutrit/nuz041.
(Poly)phenol-rich diets have been associated with reduced risk of various diseases. Coffee and tea are typically identified as dietary sources of chlorogenic acid and flavan-3-ols; however, 100% fruit juice greatly contributes to anthocyanin, flavonol, flavan-3-ols, and flavanone intake, making them complementary sources of dietary (poly)phenols. Thus, the aim of this narrative review was to provide an overview of fruit (poly)phenols and their potential health benefits. Fruit (poly)phenols have been associated with several health benefits (eg, reduced risk of cardiovascular disease and neurocognitive benefits). Although perspectives on 100% fruit juice consumption are controversial due to the perception of sugar content, growing evidence supports the role of fruit in whole and 100% juice forms to provide consumer benefits in alignment with dietary guidance. However, differences in (poly)phenol profiles and bioavailability likely exist between whole fruit and 100% fruit juice due to processing and the presence/absence of fiber. Ongoing studies are better defining similarities and differences between whole fruit and 100% fruit juice to elucidate protective mechanisms and align with processing and consumer products.
富含多酚的饮食与降低各种疾病的风险有关。咖啡和茶通常被认为是绿原酸和黄烷醇类的膳食来源；然而，100%的果汁极大地促进了花色苷、黄酮醇、黄烷醇和黄烷酮的摄入，使它们成为膳食（多）酚的补充来源。因此，本综述的目的是概述水果（多）酚及其潜在的健康益处。水果（多）酚与许多健康益处有关（例如，降低心血管疾病和神经认知益处的风险）。尽管由于对含糖量的看法，对 100%果汁消费的看法存在争议，但越来越多的证据支持水果在整个和 100%果汁形式中的作用，以提供符合饮食指导的消费者益处。然而，由于加工和纤维的存在/不存在，完整水果和 100%果汁之间的（多）酚谱和生物利用度可能存在差异。正在进行的研究更好地定义了完整水果和 100%果汁之间的相似性和差异，以阐明保护机制，并与加工和消费产品保持一致。
