Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy.
Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain.
Food Chem. 2022 May 1;375:131904. doi: 10.1016/j.foodchem.2021.131904. Epub 2021 Dec 21.
Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro- (lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field.
多酚是植物次生代谢物，其生物活性已得到广泛证实。然而，该领域的研究有些过于简化，因为经常在不同的实验模型中研究单个化合物的作用，而忽略了在饮食中建立的更为复杂但常见的关系。本综述总结了数据，强调了多酚与其他食物成分（特别是宏量成分（脂质、蛋白质、碳水化合物和纤维）和微量营养素（矿物质、维生素和有机色素）之间的相互作用，特别关注它们的生物利用度、抗氧化能力以及化学、物理、感官和营养特性。食物相互作用的主题尚未得到广泛研究，因为更深入地了解这些相互作用背后的食物化学以及改变其作用的变量，可以为从感官、营养到健康和经济领域的各个领域带来创新和改进。
