Seraglio Siluana Katia Tischer, Schulz Mayara, Gonzaga Luciano Valdemiro, Fett Roseane, Costa Ana Carolina Oliveira
Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
Food Chem. 2021 Apr 19;357:129807. doi: 10.1016/j.foodchem.2021.129807.
In the past five years, more than 8000 scientific reports have been published on honey composition and its potential bioactivity as a source of pro-health components. However, the potential effectiveness of nutrients and other compounds in the human body is greatly influenced by the individual digestion conditions. Consequently, changes in the structure of honey components and their interactions with other constituents are expected and they may affect the bioaccessibility, the bioavailability, and further physiological functions of honey nutrients and bioactives. In this context, in addition to present key physiological characteristics for each step of the human digestion and their simulation aspects, this review also summarizes and discusses available data regarding the effect of the digestion (in vitro and in vivo) on honey compounds. Additionally, we consider the influence of the digestion on biological activities described for the compounds in the honey.
在过去五年中，已经发表了8000多篇关于蜂蜜成分及其作为有益健康成分来源的潜在生物活性的科学报告。然而，人体中营养物质和其他化合物的潜在功效受到个体消化条件的极大影响。因此，预计蜂蜜成分的结构会发生变化，以及它们与其他成分的相互作用，这可能会影响蜂蜜营养物质和生物活性成分的生物可及性、生物利用度以及进一步的生理功能。在此背景下，除了介绍人体消化各步骤的关键生理特征及其模拟方面外，本综述还总结并讨论了关于消化（体外和体内）对蜂蜜化合物影响的现有数据。此外，我们还考虑了消化对蜂蜜中所述化合物生物活性的影响。
