Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Crit Rev Food Sci Nutr. 2021;61(5):756-776. doi: 10.1080/10408398.2020.1746234. Epub 2020 Apr 7.
Citrus, one of the most popular fruits worldwide, contains various functional components, including flavonoids, dietary fibers (DFs), essential oils (EOs), synephrines, limonoids, and carotenoids. The functional components of citrus attract special attention due to their health-promoting effects. Food components undergo complex biotransformation by host itself and the gut microbiota after oral intake, which alters their bioaccessibility, bioavailability, and bioactivity in the host body. To better understand the health effects of citrus fruits, it is important to understand the biotransformation of citrus functional components. We reviewed the biotransformation of citrus functional components (flavonoids, DFs, EOs, synephrines, limonoids, and carotenoids) in the body from their intake to excretion. In addition, we described the importance of biotransformation in terms of health effects. This review would facilitate mechanistic understanding of the health-promoting effect of citrus and its functional components, and also provide guidance for the development of health-promoting foods based on citrus and its functional components.
柑橘是世界上最受欢迎的水果之一，含有多种功能性成分，包括类黄酮、膳食纤维（DFs）、精油（EOs）、诺卡酮、柠檬苦素和类胡萝卜素。柑橘的功能性成分因其具有促进健康的作用而引起特别关注。食物成分在口服后会被宿主自身和肠道微生物群进行复杂的生物转化，从而改变它们在宿主体内的生物利用度、生物可及性和生物活性。为了更好地了解柑橘类水果的健康影响，了解柑橘功能性成分的生物转化非常重要。我们综述了从摄入到排泄，柑橘功能性成分（类黄酮、DFs、EOs、诺卡酮、柠檬苦素和类胡萝卜素）在体内的生物转化。此外，我们还从健康影响的角度描述了生物转化的重要性。这篇综述将有助于深入了解柑橘及其功能性成分的促健康作用的机制，并为基于柑橘及其功能性成分开发促健康食品提供指导。
