Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80324, Jeddah 21589, Saudi Arabia.
Molecules. 2021 May 16;26(10):2959. doi: 10.3390/molecules26102959.
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.
饮食中的植物多酚是天然生物活性化合物，由于其具有营养保健品特性，越来越引起食品科学家和营养学家的关注。事实上，许多研究表明，富含多酚的饮食对大多数慢性疾病具有保护作用。然而，这些健康益处与多酚含量和生物利用度密切相关，而多酚含量和生物利用度又取决于其来源、食物基质、加工、消化和细胞代谢。尽管大多数水果和蔬菜是多酚的有价值来源，但它们通常不被生吃。相反，它们经过一些加工步骤，无论是工业上还是家庭中（例如，冷却、加热、干燥、发酵等），这些步骤会影响其含量、生物可及性和生物利用度。本综述总结了常用食品加工技术对水果和蔬菜中酚类化合物含量和生物利用度可能产生的（积极或消极）影响的现有知识状况。这些影响取决于植物类型和应用的加工参数（类型、持续时间、介质和强度）。本综述试图阐明更全面的饮食指南的重要性，这些指南应考虑加工参数的建议，以充分利用酚类化合物，从而获得更健康的食品。
