Dab tsi yog qhov tsis zoo ntawm polyphenols?

Polyphenols, raws li lub hnub qub cov khoom xyaw, tau dav siv hauv cov khoom noj khoom haus, cov khoom noj khoom haus, thiab tshuaj pleev ib ce vim lawv cov kev ua haujlwm lom neeg muaj zog, yuav luag dhau los ua "natural, noj qab haus huv, thiab muaj txiaj ntsig". Txawm li cas los xij, raws li peb raus peb tus kheej hauv cov khoom lag luam loj thiab cov lus piav qhia txog kev noj qab haus huv coj los ntawm polyphenols, peb yuav tsum muaj lub siab ntshiab thiab nkag siab tob rau hauv lawv cov peev txheej thiab cov teeb meem kev thov.

Bioavailability yog hais txog qib thiab ceev ntawm cov khoom xyaw nquag tau nkag mus rau hauv tib neeg cov hlab ntshav tom qab kev tswj hwm qhov ncauj, thiab yog qhov tseem ceeb rau kev ntsuas seb lawv puas tuaj yeem ua rau muaj kev cuam tshuam ntawm lub cev. Hmoov tsis zoo, tsis muaj bioavailability yog ib qho kev sib tw tseem ceeb uas tau ntsib los ntawm feem coob ntawm natural polyphenols.[1,3]

Ntau qhov kev tshawb fawb tau pom tias qhov nqus ntawm cov khoom noj polyphenols feem ntau hauv tib neeg lub cev yog qhov tsawg, feem ntau tsawg dua 10%. Cov laj thawj yog complex thiab ntau yam:

• Cov qauv tshuaj complex: Ntau cov polyphenols muaj nyob rau hauv daim ntawv ntawm glycosides, esters, los yog polymers, nrog siab molecular hnyav thiab muaj zog hydrophilicity, ua rau nws nyuaj rau ncaj qha mus rau hauv lub lipid bilayer ntawm plab hnyuv epithelial hlwb.[2]
• Kev nthuav dav hauv vivo metabolism: Polyphenols nkag mus rau tib neeg lub cev sai dhau los ua cov txheej txheem metabolic, suav nrog kev degradation los ntawm lub plab microbiota thiab thib ob -theem metabolism hauv lub siab (xws li methylation, sulfation, thiab glucuronidation), ua rau cov metabolites nrog ntau cov roj ntsha qis dua li cov khoom qub qub.[4]
• Kev cuam tshuam ntawm cov zaub mov matrix: Polyphenols feem ntau khi nrog cov molecules loj xws li cov proteins thiab cov khoom noj fiber ntau hauv cov zaub mov matrix, uas ntxiv cuam tshuam lawv kev tso tawm thiab kev nqus hauv plab hnyuv.

Cov tshuaj lom neeg ntawm polyphenols txiav txim siab lawv qhov tsis ruaj khov. Ntau pawg phenolic hydroxyl muaj nyob rau hauv nws cov qauv molecular tsis yog tsuas yog lub hauv paus rau nws cov kev ua haujlwm antioxidant, tab sis kuj yog "qhov tsis muaj zog" uas ua rau nws muaj kev cuam tshuam rau oxidation, degradation, los yog polymerization nyob rau hauv lub teeb, tshav kub, oxygen, thiab ib puag ncig pH.

Cov teeb meem tshwm sim los ntawm qhov tsis ruaj khov no tshwj xeeb yog qhov tseem ceeb hauv kev tsim khoom, ua, thiab khaws cia cov nroj tsuag rho tawm.

• Oxidative browning: Polyphenols tau yooj yim oxidized nyob rau hauv polyphenol oxidase (PPO) los yog tsis yog -enzymatic tej yam kev mob, ua rau darkening ntawm cov xim ntawm cov khoom thiab zus tau tej cov tsw, heev cuam tshuam rau lub sensory zoo thiab coj mus muag nqi ntawm cov khoom. Qhov no yog tshwj xeeb tshaj yog muaj nyob rau hauv polyphenol- cov khoom nplua nuj xws li txiv hmab txiv ntoo thiab zaub kua txiv thiab cov nroj tsuag - raws li dej haus.
• Reactive degradation: Kub thiab pH yog qhov tseem ceeb cuam tshuam rau kev ruaj ntseg ntawm polyphenols. Ib txoj kev tshawb fawb qhia tias thaum qhov kub nce ntawm 60℃mus rau 100 degree, qhov seem seem ntawm ib qho.polyphenolextract tseem ceeb txo. Raws li muaj zog alkaline tej yam kev mob (pH=11), tus nqi seem ntawm polyphenols poob qis dua 20% nyob rau lub sijhawm luv luv. Qhov no txhais tau hais tias hauv kev ua cov kauj ruam xws li kev kho cua sov thiab alkaline formulation, cov khoom xyaw nquag ntawm polyphenols yuav poob zoo heev.
• Formula compatibility: Polyphenols muaj feem xyuam rau chelation cov tshuaj tiv thaiv nrog hlau ions (xws li hlau thiab tooj liab) hauv cov mis, uas yuav tsis tsuas yog ua rau cov xim hloov tab sis kuj cuam tshuam rau kev lom neeg ntawm polyphenols.

Cov teeb meem kev ruaj ntseg no xav kom cov tuam txhab lag luam los nqis peev hauv cov cuab yeej siv siab dua thiab cov nqi hauv cov txheej txheem rho tawm, tsim qauv tsim, xaiv cov khoom ntim, thiab kev tswj xyuas qhov chaw cia kom ua kom muaj txiaj ntsig zoo ntawm cov khoom xyaw zoo thiab cov khoom zoo ntawm polyphenols.

Tau ntev, polyphenols tau raug hu ua scavengers ntawm dawb radicals. Txawm li cas los xij, lub zej zog kev tshawb fawb tau tshawb pom ntev ntev tias qhov cuam tshuam ntawm cov tshuaj tua kab mob antioxidant tsis yog cov kab, tab sis pom muaj cov nyhuv biphasic ntawm "dose dependence" thiab "environment dependence". Nyob rau hauv cov xwm txheej tshwj xeeb, lawv tuaj yeem hloov pauv los ntawm antioxidant mus rau prooxidant, ua rau muaj kev phom sij uas tsis zoo rau kev cia siab.
Ob qhov loj - qhov kev sim tshuaj ntsuam xyuas tau ua nyob rau xyoo 1990 ntawm cov neeg haus luam yeeb (ATBC txoj kev tshawb fawb thiab CARET txoj kev tshawb fawb) pom tau tias kev ntxiv nrog cov tshuaj ntxiv beta carotene (ib hom carotenoid) tsis tsuas yog ua tsis tau zoo los tiv thaiv mob qog noj ntshav, tab sis kuj ua rau muaj qhov tshwm sim thiab kev tuag ntawm lub ntsws ntau ntxiv. Kev tshawb fawb pom tau tias nyob rau hauv cov pa oxygen siab ib feem ntawm ib puag ncig siab (xws li cov neeg haus luam yeeb lub ntsws) thiab ntawm cov koob tshuaj ntau, beta carotene tuaj yeem nthuav tawm pro- cov teebmeem oxidative, exacerbating oxidative puas tsuaj.

Hauv cov ntsiab lus, polyphenols yog cov khoom muaj nqis uas tseem tsis tau tsim kom tiav, tab sis txoj kev mus rau cov khoom muaj nqis kuj tseem muaj pos. Tsuas yog los ntawm kev tshem tawm cov pos huab ntawm "natural= muaj kev nyab xeeb kiag li" thiab tshuaj xyuas nws qhov kev tsis txaus ntseeg thiab cov kev sib tw nrog kev txaus ntshai tuaj yeem ua rau cov nroj tsuag extract kev lag luam tsis tu ncua mus rau pem hauv ntej ntawm txoj kev tshawb fawb thiab ua rau muaj txiaj ntsig zoo thiab muaj txiaj ntsig zoo rau kev noj qab haus huv ntawm tib neeg.

Yog xav paub ntxiv txogKua Polyphenol, txuas nrog Serrisha los ntawm APPCHEM. (Email:cwj@appchem.cn; +86-138-0919-0407)

Kev siv
[1] C. Manach, A., Scalbert et al. "Polyphenols: cov khoom noj thiab bioavailability." American Journal of Clinical Nutrition (2004). [2004-05-01]
[2] A. Scalbert, G. Williamson. "Kev noj zaub mov kom tsawg thiab bioavailability ntawm polyphenols." Phau ntawv Journal of Nutrition (2000). [2000-08-01]
[3] Cov peev txheej thiab cov haujlwm lom neeg ntawm Natural Polyphenols. An-Na Li et al. [2014-12-22]
[4]Natural Products thiab Neuroprotection. Cristina Angeloni et al. [2020]
[5] O. Heinonen, D. Albanes. "Cov txiaj ntsig ntawm vitamin E thiab beta carotene ntawm qhov tshwm sim ntawm mob qog noj ntshav thiab lwm yam qog noj ntshav hauv cov txiv neej haus luam yeeb." New England phau ntawv Journal of Medicine. [1994]
[6] Cia ruaj khov thiab DPPH scavenging muaj peev xwm ntawm polyphenols ntawm Mongolian scotch ntoo thuv. Yu-hong ZHAO et al.