发酵代谢产生的多酚对健康有益。
Beneficial health effects of polyphenols metabolized by fermentation.
作者信息
Kilua Aldrine, Nagata Ryuji, Han Kyu-Ho, Fukushima Michihiro
机构信息
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555 Japan.
出版信息
Food Sci Biotechnol. 2022 Jun 27;31(8):1027-1040. doi: 10.1007/s10068-022-01112-0. eCollection 2022 Jul.
Abstract
High daily intake of polyphenol-rich meal in some countries could be regarded as a healthy meal. However, the knowledge about the bioavailability and functionality of the exiting amounts of polyphenol into the large intestine needs to be elucidated, particularly the beneficial health effects and its fermentation characteristics during fermentation. Thus, this review focuses on the influence of polyphenols metabolized by fermentation and elucidates their health attributes. Besides, it also summarized the potential benefits of polyphenols and discussed the need for further research to fully understand the health attributes of polyphenols.
摘要
在一些国家，每日大量摄入富含多酚的食物可被视为健康饮食。然而，关于进入大肠的现有多酚量的生物利用度和功能，尤其是其在发酵过程中的有益健康影响及其发酵特性，仍需阐明。因此，本综述重点关注发酵代谢的多酚的影响，并阐明其健康属性。此外，还总结了多酚的潜在益处，并讨论了进一步研究以全面了解多酚健康属性的必要性。
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