Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
J Agric Food Chem. 2021 Jan 13;69(1):7-27. doi: 10.1021/acs.jafc.0c05481. Epub 2021 Jan 4.
As the most widely consumed fruit in the world, apple ( Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
作为世界上最广泛消费的水果，苹果（Borkh.）果实提供了高水平的酚类物质，对人类健康有许多有益的影响。天然苹果中酚类化合物的组成和含量因组织类型和品种而异。酚类物质的生物利用度取决于消化过程中酚类物质的吸收和代谢，是其积极生物学效应的关键决定因素。同时，各种加工技术会影响苹果产品中酚类化合物的组成和含量，从而进一步影响苹果酚类物质的生物利用度。本综述总结了目前对苹果中酚类化合物的组成、分布、吸收和代谢及其在加工过程中常见技术下稳定性的认识。我们旨在提供关于苹果酚类物质的最新概述，并对苹果酚类物质的未来研究提出一些展望。
