酚类化合物与食品大分子互作代谢研究进展  

Advance in interactions of phenolic compounds with food macromolecules on digestion and metabolism

作　　者：任霞霞 刘连亮[1] 张鑫[1] 吴祖芳[1] 吕亚宁 胡本峰 

机构地区：[1]宁波大学海洋学院、浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211 [2]山东省农业机械科学研究院,山东济南250100

出　　处：《食品工业科技》2017年第14期321-325,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31601476);浙江省自然科学基金(LQ15C200002)

摘　　要：由于代谢形态变化以及其与食品大分子相互作用等因素的影响,酚类化合物的体内外生理活常常表现不一致。酚类化合物与脂质、蛋白质和碳水化合物等食品大分子的相互作用是造成这一现象的主要原因。本文综述了酚类化合物与食品大分子之间的相互作用及食品大分子对酚类化合物生物利用度和生理活性的影响,以期为深入探讨酚类化合物的体内代谢机制提供借鉴。Recent researches indicated that discrepancy of the biological activity in vivo and in vitro have been discussed due to the interactions of phenolic compounds with compounds present in foods,like carbohydrates,proteins or lipids. Interactions of phenolic compounds with compounds present are the main reason to cause the inconsistency of the biological activity in vivo and in vitro.The interactions between phenolic compounds with lipids,carbohydrates and proteins was reviewed in this paper,which could provide a reference for understanding metabolic mechanism of phenolic compounds.

关 键 词：酚类化合物 脂质 蛋白质 碳水化合物 相互作用 生物利用度 

分 类 号：TS201.1[轻工技术与工程—食品科学]