Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

文献类型： 外文期刊

第一作者： Liu, Yichen

作者： Liu, Yichen;Zhao, Tong;Yang, Xiaojie;Zhang, Juntao;Yang, Haixia;Deng, Jianjun;Deng, Jianjun

作者机构：

关键词： Bioavailability; Mechanisms; Non-thermal processing technology; Nutrition; Polyphenols

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）

ISSN：

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.

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