Zloch Z
Ustav hygieny LF UK, Plzen.
Cas Lek Cesk. 1996 Jan 31;135(3):84-8.
Plant polyphenols are typical representatives of natural substances in foods of plant origin, in particular in fruit, tea and vegetables. They display multiple structure-conditioned interactions with various biomolecules. Their general property is the antioxidant and chelating effect and modulation of activity of various enzyme systems. In the diet they act mostly as health promoting factors during various chemical and physical stresses of the organism. They are antiatherogenic and anticarcinogenic, on the principle of inhibition of oxidative destruction of various oxylabel biological structures, inhibition of processes of bioactivation of carcinogens, blocking LDL oxidation and stimulating the activity of antioxidant and detoxication enzymes. Some of them have mutagenic properties in genotoxicity tests (quercetin, colours of red wine, phenolic acids of coffee), however, the results of animal experiments and epidemiological studies do not confirm the risk of neoplastic disease in subjects with a normal intake of these substances. The biological activity of plant polyphenols is part of the activity of other chemopreventive dietary constituents and essential nutrients. In this complex polyphenols act in many ways on the principle of synergism. The use of the health promoting properties of polyphenols isolate from plants and their administration in a pure state is not foreseen. However, under conditions it is desirable to increase the consumption of foods which are important sources of these substances.
植物多酚是植物源性食物中天然物质的典型代表，尤其是在水果、茶和蔬菜中。它们与各种生物分子表现出多种结构条件下的相互作用。它们的一般特性是抗氧化、螯合作用以及对各种酶系统活性的调节。在饮食中，它们在机体受到各种化学和物理应激时，大多充当促进健康的因子。它们具有抗动脉粥样硬化和抗癌作用，其原理是抑制各种氧化损伤的生物结构、抑制致癌物的生物活化过程、阻止低密度脂蛋白氧化以及刺激抗氧化和解毒酶的活性。其中一些在遗传毒性试验中具有致突变特性（槲皮素、红酒色素、咖啡中的酚酸），然而，动物实验和流行病学研究结果并未证实正常摄入这些物质的受试者患肿瘤疾病的风险。植物多酚的生物活性是其他化学预防膳食成分和必需营养素活性的一部分。在这种复合物中，多酚以协同作用的原理在许多方面发挥作用。目前尚无从植物中分离出多酚并以纯净状态给药以利用其促进健康特性的设想。然而，在某些情况下，增加这些物质重要来源的食物的摄入量是可取的。
