Nutrition and Obesity Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain.
BIOARABA Health Research Institute, 01006 Vitoria-Gasteiz, Spain.
Nutrients. 2022 May 4;14(9):1925. doi: 10.3390/nu14091925.
When analysing the beneficial effects of phenolic compounds, several factors that exert a clear influence should be taken into account. The content of phenolic compounds in foods is highly variable, directly affecting individual dietary intake. Once ingested, these compounds have a greater or lesser bioaccessibility, defined as the amount available for absorption in the intestine after digestion, and a certain bioavailability, defined as the proportion of the molecule that is available after digestion, absorption and metabolism. Among the external factors that modify the content of phenolic compounds in food are the variety, the cultivation technique and the climate. Regarding functional foods, it is important to take into account the role of the selected food matrix, such as dairy matrices, liquid or solid matrices. It is also essential to consider the interactions between phenolic compounds as well as the interplay that occurs between these and several other components of the diet (macro- and micronutrients) at absorption, metabolism and mechanism of action levels. Furthermore, there is a great inter-individual variability in terms of phase II metabolism of these compounds, composition of the microbiota, and metabolic state or metabotype to which the subject belongs. All these factors introduce variability in the responses observed after ingestion of foods or nutraceuticals containing phenolic compounds.
在分析酚类化合物的有益作用时，应考虑几个对其有明显影响的因素。食物中酚类化合物的含量变化很大，直接影响个体的饮食摄入。这些化合物一旦被摄入，其生物可及性（定义为消化后可被肠道吸收的量）和生物利用度（定义为消化、吸收和代谢后可利用的分子比例）存在差异。影响食物中酚类化合物含量的外部因素包括品种、栽培技术和气候。对于功能性食品，重要的是要考虑所选食物基质的作用，如乳制品基质、液体或固体基质。还必须考虑酚类化合物之间的相互作用以及这些化合物与饮食中的其他几种成分（宏量和微量营养素）在吸收、代谢和作用机制水平上的相互作用。此外，这些化合物的 II 相代谢、微生物群组成以及个体所属的代谢状态或代谢类型在个体之间存在很大差异。所有这些因素都会导致摄入含有酚类化合物的食物或营养保健品后观察到的反应存在变异性。
