School of Biological Sciences, Faculty of Science, Kadoorie Biological Sciences Building, The University of Hong Kong, Pokfulam, Hong Kong.
Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
Crit Rev Food Sci Nutr. 2021;61(4):690-711. doi: 10.1080/10408398.2020.1744512. Epub 2020 Mar 25.
Polyphenols are naturally occurring compounds in plants and they are the most abundant antioxidants in the human diet. Due to their considerable structural diversity, this largely influences their bioavailability. Since a large proportion of polyphenols remains unabsorbed along the gastrointestinal tract, they may accumulate in the large intestine, where most of them are extensively metabolized by the intestinal microbiota. The formation of bioactive polyphenol-derived metabolites may also benefit the health status of the subjects, although the mechanisms have not been delineated. This review aims to highlight the impact of polyphenols on gut health and the modes of action could be through modulation of intestinal barrier function, innate and adaptive immune response, signaling pathways, as well as the ability to modify gut microbiota composition. The review will conclude by presenting future perspective and challenges of polyphenols application in food products to be used for preventing or treating diseases.
多酚是植物中天然存在的化合物，也是人类饮食中最丰富的抗氧化剂。由于其结构多样性很大，这在很大程度上影响了它们的生物利用度。由于大部分多酚在胃肠道中未被吸收，它们可能会在大肠中积累，其中大部分被肠道微生物群广泛代谢。生物活性多酚衍生代谢物的形成也可能有益于受试者的健康状况，尽管其机制尚未阐明。本综述旨在强调多酚对肠道健康的影响，其作用方式可能是通过调节肠道屏障功能、先天和适应性免疫反应、信号通路以及改变肠道微生物群组成的能力。本文最后提出了多酚在食品中的应用前景和挑战，以用于预防或治疗疾病。
