Yuan Hexi, Huang Hao, Du Yinglin, Zhao Jiaqi, Yu Shiyang, Lin Yanhong, Chen Yan, Shan Chunhui, Zhao Yue, Belwal Tarun, Fu Xizhe
Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China.
College of Ecology, Lishui University, Lishui 323000, China.
Food Chem. 2025 Mar 30;469:142591. doi: 10.1016/j.foodchem.2024.142591. Epub 2024 Dec 21.
The potential health benefits of sea buckthorn polyphenols (SBP) have been extensively studied, attracting increasing attention from researchers. This paper reviews the composition of SBP, the effects of processing on SBP, its interactions with nutrients, and its protective role in the gastrointestinal tract. Polyphenols influence nutrient absorption and metabolism by regulating the intestinal flora, thereby enhancing bioavailability, protecting the gastrointestinal tract, and altering nutrient structures. Additionally, polyphenols exhibit anti-inflammatory and immunomodulatory effects, promoting intestinal health. The interaction between polyphenols and intestinal flora plays a significant role in gastrointestinal health, supporting the composition and diversity of the gut microbiota. However, further research is needed to emphasize the importance of human trials and to explore the intricate relationship between SBP and gut microbiota, as these insights are crucial for understanding the mechanisms underlying SBP's benefits for the gastrointestinal tract (GIT).
沙棘多酚（SBP）对健康的潜在益处已得到广泛研究，吸引了越来越多研究人员的关注。本文综述了SBP的组成、加工对SBP的影响、其与营养素的相互作用以及在胃肠道中的保护作用。多酚通过调节肠道菌群影响营养物质的吸收和代谢，从而提高生物利用度、保护胃肠道并改变营养物质结构。此外，多酚具有抗炎和免疫调节作用，促进肠道健康。多酚与肠道菌群之间的相互作用在胃肠道健康中起着重要作用，维持肠道微生物群的组成和多样性。然而，需要进一步研究以强调人体试验的重要性，并探索SBP与肠道菌群之间的复杂关系，因为这些见解对于理解SBP对胃肠道（GIT）有益作用的潜在机制至关重要。
