Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review

被引：0
|
作者：
Yi J. [1 ]
Ma Y. [1 ]
Bi J. [1 ]
Li X. [1 ]
Wu X. [1 ]
Zhou M. [1 ]
Feng S. [1 ]
机构：
[1] Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing
来源：
Bi, Jinfeng (bijinfeng2010@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Bioavailability; Fruits and vegetables; Gut microorganisms; Phenolic compounds; Processing;
D O I：
10.7506/spkx1002-6630-20191030-328
中图分类号：
学科分类号：
摘要：
Fruits and vegetables contain abundant phenolic substances, which possess multiple biological activities such as anti-cancer, antioxidant, antibacterial and antiviral functions. In recent years, the bioavailability of phenolic substances has attracted increasing concerns, including gastrointestinal digestion and intestinal microbial decomposition, and the effect of processing methods on the in vitro digestion and intestinal fermentation of phenolic compounds; however, a systematic conclusion is still lacking. This review focuses on the main digestion and absorption as well as processing factors affecting the bioavailability of phenolic compounds in fruits and vegetables, which is expected to provide a theoretical rationale for regulating the bioavailability of phenolic compounds in processed fruits and vegetables products. © 2020, China Food Publishing Company. All right reserved.
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页码：351 / 358
页数：7
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