Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective.

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ian Oesterle, Dominik Braun, David Berry, Lukas Wisgrill, Annette Rompel, Benedikt Warth
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引用次数: 17

Abstract

Polyphenols are generally known for their health benefits and estimating actual exposure levels in health-related studies can be improved by human biomonitoring. Here, the application of newly available exposomic and metabolomic technology, notably high-resolution mass spectrometry, in the context of polyphenols and their biotransformation products, is reviewed. Comprehensive workflows for investigating these important bioactives in biological fluids or microbiome-related experiments are scarce. Consequently, this new era of nontargeted analysis and omic-scale exposure assessment offers a unique chance for better assessing exposure to, as well as metabolism of, polyphenols. In clinical and nutritional trials, polyphenols can be investigated simultaneously with the plethora of other chemicals to which we are exposed, i.e., the exposome, which may interact abundantly and modulate bioactivity. This research direction aims at ultimately eluting into atrue systems biology/toxicology evaluation of health effects associated with polyphenol exposure, especially during early life, to unravel their potential for preventing chronic diseases.

多酚暴露、代谢和分析:全球暴露组学视角。
众所周知,多酚对健康有益,人体生物监测可以改善健康相关研究中对实际暴露水平的估计。本文综述了最新的暴露组学和代谢组学技术,特别是高分辨率质谱技术在多酚及其生物转化产物研究中的应用。在生物流体或微生物组相关实验中研究这些重要生物活性的综合工作流程很少。因此,这个非靶向分析和基因组尺度暴露评估的新时代为更好地评估多酚暴露和代谢提供了独特的机会。在临床和营养试验中,多酚可以与我们接触到的大量其他化学物质(即暴露物)同时进行研究,这些化学物质可能大量相互作用并调节生物活性。本研究方向旨在最终对多酚暴露相关的健康影响进行真正的系统生物学/毒理学评估,特别是在生命早期,以揭示其预防慢性疾病的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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