Cirkovic Velickovic Tanja D, Stanic-Vucinic Dragana J
the Ghent Univ. Global Campus, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 21985, Korea.
Faculty of Bioscience Engineering, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium.
Compr Rev Food Sci Food Saf. 2018 Jan;17(1):82-103. doi: 10.1111/1541-4337.12320. Epub 2017 Nov 28.
Digestion is the key step for delivering nutrients and bioactive substances to the body. The way different food components interact with each other and with digestive enzymes can modify the digestion process and affect human health. Understanding how food components interact during digestion is essential for the rational design of functional food products. Plant polyphenols have gained much attention for the bioactive roles they play in the human body. However, their strong beneficial effects on human health have also been associated with a negative impact on the digestion process. Due to the generally low absorption of phenolic compounds after food intake, most of the consumed polyphenols remain in the gastrointestinal tract, where they then can exert inhibitory effects on enzymes involved in the degradation of saccharides, lipids, and proteins. While the inhibitory effects of phenolics on the digestion of energy-rich food components (saccharides and lipids) may be regarded as beneficial, primarily in weight-control diets, their inhibitory effects on the digestion of proteins are not desirable for the reason of reduced utilization of amino acids. The effect of polyphenols on protein digestion is reviewed in this article, with an emphasis on food processing methods to improve the antinutritive properties of polyphenols.
消化是将营养物质和生物活性物质输送到体内的关键步骤。不同食物成分之间以及与消化酶之间相互作用的方式会改变消化过程并影响人体健康。了解食物成分在消化过程中的相互作用对于功能性食品的合理设计至关重要。植物多酚因其在人体中发挥的生物活性作用而备受关注。然而，它们对人体健康的强大有益作用也与对消化过程的负面影响有关。由于食物摄入后酚类化合物的吸收率普遍较低，大部分摄入的多酚会留在胃肠道中，在那里它们会对参与糖类、脂质和蛋白质降解的酶产生抑制作用。虽然酚类物质对富含能量的食物成分（糖类和脂质）消化的抑制作用可能被认为是有益的，主要体现在控制体重的饮食中，但它们对蛋白质消化的抑制作用因氨基酸利用率降低而并不理想。本文综述了多酚对蛋白质消化的影响，重点介绍了改善多酚抗营养特性的食品加工方法。
