The Department of Public Health and Sport Sciences, University of Exeter Medical School, Faculty of Health and Life Sciences, University of Exeter, Exeter EX1 2LU, UK.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia.
Nutrients. 2024 Oct 25;16(21):3625. doi: 10.3390/nu16213625.
BACKGROUND/OBJECTIVES: Polyphenols offer an array of health benefits that can contribute to well-being. Nevertheless, their bioactivity can be compromised due to their low bioavailability. Encapsulation has been explored as a strategy to enhance the stability and bioavailability of polyphenols. During encapsulation, polyphenols are protected from degradation by a wall material that acts as a protective coating. This coating shields the polyphenols from the harsh physiological conditions of digestion, ensuring their delivery to the intestine. However, the majority of evidence, particularly regarding bioavailability after digestion, is derived from in vitro studies. While these studies provide valuable preliminary insights, they cannot definitively confirm the effects in vivo due to their inability to accurately replicate physiological conditions and the complex gut microbial ecosystem. Consequently, this review seeks to evaluate the current evidence from in vivo human studies to elucidate the efficacy of encapsulation in improving polyphenols' bioavailability.
Current clinical evidence on the impact of encapsulation on polyphenol bioavailability is primarily focused on polyphenols derived from grape pomace, cocoa, and bilberries, as well as individual polyphenols such as fisetin, hesperidin, and curcumin. Encapsulation has been an effective technique in improving the bioavailability of individual polyphenols like hesperidin, fisetin, and curcumin. However, this approach has not yielded consistent results when applied to groups of polyphenols, such as bilberry anthocyanins or cocoa phenolic acids. Encapsulation by micellization has shown promising results in improving the bioavailability of curcumin in a nutraceutical context. Further studies are needed to explore the bioavailability of encapsulated polyphenols, especially in the functional food context.
背景/目的：多酚具有多种健康益处，有助于促进健康。然而，由于其生物利用度低，其生物活性可能受到影响。包封被探索为一种提高多酚稳定性和生物利用度的策略。在包封过程中，多酚被壁材保护，壁材起到保护涂层的作用。这种涂层可以防止多酚在消化过程中受到恶劣的生理条件的破坏，确保它们输送到肠道。然而，大多数证据，特别是关于消化后生物利用度的证据，都来自体外研究。虽然这些研究提供了有价值的初步见解，但由于它们无法准确复制生理条件和复杂的肠道微生物生态系统，因此无法在体内确定其效果。因此，本综述旨在评估来自体内人体研究的现有证据，以阐明包封在提高多酚生物利用度方面的效果。
目前关于包封对多酚生物利用度影响的临床证据主要集中在葡萄渣、可可和越橘来源的多酚，以及非瑟酮、橙皮苷和姜黄素等单个多酚上。包封是提高橙皮苷、非瑟酮和姜黄素等单个多酚生物利用度的有效技术。然而，当应用于多酚类群体如越橘花色苷或可可类黄酮酸时，这种方法并未产生一致的结果。胶束化包封在改善营养保健品中姜黄素的生物利用度方面显示出了有希望的结果。需要进一步研究来探索包封多酚的生物利用度，特别是在功能性食品方面。
