Laboratory of Food & Health, Research Group on Quality, Safety and Bioactivity of Plant Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Campus de Espinardo 25, 30100 Murcia, Spain.
Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
J Agric Food Chem. 2022 Feb 23;70(7):2092-2107. doi: 10.1021/acs.jafc.1c07198. Epub 2022 Feb 14.
The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.
（多）酚类化合物（PPs）的健康影响取决于其生物利用度，而其生物利用度通常非常低，并表现出高度的个体间变异性。PPs 的生物利用度低主要归因于其在上消化道中的低吸收率，这是由于其低水溶性、在食物中以聚合物或糖苷形式存在以及与食物基质的紧密结合。尽管许多研究已经调查了技术和生物技术过程如何影响水果和蔬菜的酚类成分，但关于它们对人类 PP 生物利用度的影响的信息有限。在本综述中，综述了食品加工（机械、热和非热处理）、口服纳米制剂、酶解、发酵、与益生菌共同给药以及后生元生成对 PP 生物利用度的影响，重点关注了在人类中提供的证据。
