植物多酚改善胃肠功能研究进展  

Advances on the improvement of gastrointestinal function by plant polyphenols

作　　者：郑晓宁 李俊 牟建楼[2] 陈永浩 郝艳宾 齐建勋 董宁光 张赟齐 ZHENG Xiaoning;LI Jun;MU Jianlou;CHEN Yonghao;HAO Yanbin(QI Jianxun 1,DONG Ningguang 1,ZHANG Yunqi 1 Beijing Academy of Forestry and Pomology Sciences,Beijing 100093,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;Beijing Institute of Landscape Architecture,Beijing Key Laboratory of Greening Plants Breeding,Beijing 100102,China)

机构地区：[1]北京市林业果树科学研究院,北京100093 [2]河北农业大学食品科技学院,河北保定071001 [3]北京市园林科学研究院绿化植物育种北京市重点实验室,北京100102

出　　处：《食品与发酵工业》2020年第23期309-315,共7页Food and Fermentation Industries

基　　金：北京市农林科学院青年基金项目(QNJJ201821);北京市农林科学院创新能力建设项目(KJCX20200114)。

摘　　要：植物多酚为植物体内具有多元酚结构的次生代谢物,广泛存在于植物的皮、根、叶、果中,具有抗氧化、抗炎等多种生物活性。植物多酚类化合物对改善胃肠功能的效果显著,该文对其在优化胃肠道的微生物菌群、修护黏膜损伤、改善肠道结构以及与大分子相互作用对胃肠功能的影响等方面的研究进展进行了综述。Plant polyphenols are secondary metabolites with polyphenolic structure in plants.They are widely found in the bark,roots,leaves and fruits of plants and have a variety of biological activities such as antioxidant and anti-inflammatory.The effects of plant polyphenols on the improvement of gastrointestinal function are significant.This paper summarizes the research progress of plant polyphenols in gastrointestinal microflora optimization,mucosal damage recovery,intestinal structure improvement and effects of macromolecules interaction on gastrointestinal function.

关 键 词：植物多酚 微生物菌群 修护粘膜损伤 肠道结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]