Understanding the Functional Activity of Polyphenols Using Omics-Based Approaches

文献类型： 外文期刊

第一作者： Si, Wenjin

作者： Si, Wenjin;Li, Xiang;Du, Yufeng;Xu, Qingbiao;Si, Wenjin;Li, Xiang;Du, Yufeng;Xu, Qingbiao;Zhang, Yangdong;Xu, Qingbiao

作者机构：

关键词： polyphenols; foodomics; functional activity; gut microbiota; multi-omics

期刊名称：NUTRIENTS （ 影响因子：6.706； 五年影响因子：7.185 ）

ISSN：

年卷期： 2021 年 13 卷 11 期

页码：

收录情况： SCI

摘要： Plant polyphenols are the main category of natural active substances, and are distributed widely in vegetables, fruits, and plant-based processed foods. Polyphenols have a beneficial performance in preventing diseases and maintaining body health. However, its action mechanism has not been well understood. Foodomics is a novel method to sequence and widely used in nutrition, combining genomics, proteomics, transcriptomics, microbiome, and metabolomics. Based on multi-omics technologies, foodomics provides abundant data to study functional activities of polyphenols. In this paper, physiological functions of various polyphenols based on foodomics and microbiome was discussed, especially the anti-inflammatory and anti-tumor activities and gut microbe regulation. In conclusion, omics (including microbiomics) is a useful approach to explore the bioactive activities of polyphenols in the nutrition and health of human and animals.

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