抗氧化成分在消化过程中变化的研究进展

食物中的抗氧化成分具有促进健康和预防非传染性疾病的作用,近年来得到学术界和工业界的广泛关注,然而目前的研究主要还是停留在对于提取物的活性评价上,与实际的人体利用情况差异很大。食物消化过程中的p H值、各种消化酶类对食品抗氧化成分的稳定性存在潜在的影响。文章详述了近年来关于食品中多酚、黄酮、类胡萝卜素等主要的抗氧化成分在消化过程中结构变化的最新研究进展,并介绍了其抗氧化能力在消化前后的变化情况,以期为抗氧化成分的活性评价提供理论参考。

Recent Advances in Understanding Changes in Antioxidants during in Vitro Digestion

There is evidence that dietary antioxidants play a crucial role in promoting health and reducing the risks of chronic diseases, which has recently attracted a great amount of attention in both academic and industrial fields. However, most current studies are limited to activity evaluation of extracts and far away from application in the human body. Both pH and various digestive enzymes are potential factors that influence the stability of antioxidants in food during digestion. This article reviews the latest studies on the structural changes of polyphenols, flavonoids and carotenoids in food as well as changes in their antioxidant capacity during digestion, which will provide a theoretical reference for the evaluation of the antioxidant capacity of food components.