一种有益肠道健康和功能的方法

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-08-22 DOI:10.1016/j.jff.2025.106989

Paulo Sérgio Loubet Filho , Vitória Helena de Oliveira Teixeira Reis , Patrícia Berilli , Giovanna Monteiro Rodrigues , Áquila Matheus de Souza Oliveira , Gabriela Torres Silva , Elisvânia Freitas dos Santos , Cinthia Baú Betim Cazarin

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引用次数: 0

摘要

水果对人体健康至关重要，因为它们含有生物活性化合物（BC），包括膳食纤维、酚酸、类黄酮、类胡萝卜素和维生素。这些化合物具有抗氧化、抗炎和调节肠道微生物群的特性，通过促进蠕动、减少便秘和加强肠道屏障来改善肠道健康。多酚有助于预防氧化应激、慢性疾病和肠道生态失调，而益生元纤维和短链脂肪酸支持微生物多样性和免疫功能。特定的水果，如芒果、猕猴桃、浆果和鳄梨，通过减少炎症、促进组织修复和改善微生物组组成，有助于炎症性肠病的管理。水果还可以通过保持大便水分和增强动力来缓解便秘。它们在肠道完整性中的作用包括调节微生物群、增强紧密连接蛋白和减少氧化应激。总的来说，水果为胃肠道健康和慢性疾病预防提供了多种益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

A fruitful approach to gut health and functionality

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A fruitful approach to gut health and functionality

Fruits are essential for human health due to their bioactive compounds (BC), including dietary fibers, phenolic acids, flavonoids, carotenoids, and vitamins. These compounds offer antioxidant, anti-inflammatory, and gut microbiota-modulating properties, improving intestinal health by enhancing peristalsis, reducing constipation, and strengthening the gut barrier. Polyphenols help prevent oxidative stress, chronic diseases, and gut dysbiosis, while prebiotic fibers and short-chain fatty acids support microbial diversity and immune function. Specific fruits, such as mango, kiwi, berries, and avocado, aid in inflammatory bowel disease management by reducing inflammation, promoting tissue repair, and improving microbiome composition. Fruits also alleviate constipation by retaining stool moisture and enhancing motility. Their role in gut integrity includes modulating microbiota, enhancing tight junction proteins, and reducing oxidative stress. Overall, fruits provide diverse benefits for gastrointestinal health and chronic disease prevention.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.