Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health
Само за регистроване кориснике
2018
Поглавље у монографији (Објављена верзија)
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Regular and optimal intake of polyphenols associates with numerous health-promoting effects. Bioavailability and activity of polyphenols depend on foods’ structure and interactions with other food constituents, especially proteins, lipids, and carbohydrates. Polyphenols–proteins interactions can result in various biological effects, such as sense of astringency. So far, polyphenols interactions with food lipids have not been of special importance, except in case of plant oils. Polyphenols–carbohydrates interactions can influence the organoleptic properties, while interactions with dietary fibers are particularly significant. Polyphenols can decrease the synthesis of fats and fatty acids in the liver, or delay their absorption in intestines. Also, polyphenols can slow down digestion of carbohydrates, through the inhibition of digestive enzymes or modulation of glucose uptake. Both animal and plant proteins have low impact on the bioavailability of polyphenols, but some in vitro studies ...reported that milk proteins could enhance intestinal absorption of polyphenols from tea. Dietary fats may alter the passage of polyphenols through gastrointestinal tract and impact absorption of more hydrophobic polyphenols in particular. While some studies reported that associations with carbohydrates could decrease bioavailability of polyphenols, the others showed the opposite effects. Macronutrients can be used for encapsulation of polyphenols, which can increase their bioavailability and ensure controlled and targeted release. Polyphenols’ interactions in the body include their incorporation in cell membranes which causes changes in fatty acid profile and impacts membrane-bound transporters and enzymes. Finally, gut microbiota plays essential role in metabolism of both polyphenols and macronutrients and thus can have great impact on their interactions.
Кључне речи:
Carbohydrates / Gut microbiota / Health / Interactions with polyphenols / Lipids / Polyphenols / ProteinsИзвор:
Advances in Food & Nutrition Research, 2018, 84, 103-144
DOI: 10.1016/bs.afnr.2017.12.001
ISSN: 1043-4526
PubMed: 29555067
Scopus: 2-s2.0-85039852668
Институција/група
Institut za medicinska istraživanjaTY - CHAP AU - Kardum, Nevena Đ. AU - Glibetić, Marija PY - 2018 UR - http://rimi.imi.bg.ac.rs/handle/123456789/879 AB - Regular and optimal intake of polyphenols associates with numerous health-promoting effects. Bioavailability and activity of polyphenols depend on foods’ structure and interactions with other food constituents, especially proteins, lipids, and carbohydrates. Polyphenols–proteins interactions can result in various biological effects, such as sense of astringency. So far, polyphenols interactions with food lipids have not been of special importance, except in case of plant oils. Polyphenols–carbohydrates interactions can influence the organoleptic properties, while interactions with dietary fibers are particularly significant. Polyphenols can decrease the synthesis of fats and fatty acids in the liver, or delay their absorption in intestines. Also, polyphenols can slow down digestion of carbohydrates, through the inhibition of digestive enzymes or modulation of glucose uptake. Both animal and plant proteins have low impact on the bioavailability of polyphenols, but some in vitro studies reported that milk proteins could enhance intestinal absorption of polyphenols from tea. Dietary fats may alter the passage of polyphenols through gastrointestinal tract and impact absorption of more hydrophobic polyphenols in particular. While some studies reported that associations with carbohydrates could decrease bioavailability of polyphenols, the others showed the opposite effects. Macronutrients can be used for encapsulation of polyphenols, which can increase their bioavailability and ensure controlled and targeted release. Polyphenols’ interactions in the body include their incorporation in cell membranes which causes changes in fatty acid profile and impacts membrane-bound transporters and enzymes. Finally, gut microbiota plays essential role in metabolism of both polyphenols and macronutrients and thus can have great impact on their interactions. T2 - Advances in Food & Nutrition Research T1 - Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health EP - 144 SP - 103 VL - 84 DO - 10.1016/bs.afnr.2017.12.001 ER -
@inbook{ author = "Kardum, Nevena Đ. and Glibetić, Marija", year = "2018", abstract = "Regular and optimal intake of polyphenols associates with numerous health-promoting effects. Bioavailability and activity of polyphenols depend on foods’ structure and interactions with other food constituents, especially proteins, lipids, and carbohydrates. Polyphenols–proteins interactions can result in various biological effects, such as sense of astringency. So far, polyphenols interactions with food lipids have not been of special importance, except in case of plant oils. Polyphenols–carbohydrates interactions can influence the organoleptic properties, while interactions with dietary fibers are particularly significant. Polyphenols can decrease the synthesis of fats and fatty acids in the liver, or delay their absorption in intestines. Also, polyphenols can slow down digestion of carbohydrates, through the inhibition of digestive enzymes or modulation of glucose uptake. Both animal and plant proteins have low impact on the bioavailability of polyphenols, but some in vitro studies reported that milk proteins could enhance intestinal absorption of polyphenols from tea. Dietary fats may alter the passage of polyphenols through gastrointestinal tract and impact absorption of more hydrophobic polyphenols in particular. While some studies reported that associations with carbohydrates could decrease bioavailability of polyphenols, the others showed the opposite effects. Macronutrients can be used for encapsulation of polyphenols, which can increase their bioavailability and ensure controlled and targeted release. Polyphenols’ interactions in the body include their incorporation in cell membranes which causes changes in fatty acid profile and impacts membrane-bound transporters and enzymes. Finally, gut microbiota plays essential role in metabolism of both polyphenols and macronutrients and thus can have great impact on their interactions.", journal = "Advances in Food & Nutrition Research", booktitle = "Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health", pages = "144-103", volume = "84", doi = "10.1016/bs.afnr.2017.12.001" }
Kardum, N. Đ.,& Glibetić, M.. (2018). Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health. in Advances in Food & Nutrition Research, 84, 103-144. https://doi.org/10.1016/bs.afnr.2017.12.001
Kardum NĐ, Glibetić M. Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health. in Advances in Food & Nutrition Research. 2018;84:103-144. doi:10.1016/bs.afnr.2017.12.001 .
Kardum, Nevena Đ., Glibetić, Marija, "Polyphenols and Their Interactions With Other Dietary Compounds: Implications for Human Health" in Advances in Food & Nutrition Research, 84 (2018):103-144, https://doi.org/10.1016/bs.afnr.2017.12.001 . .