茶多酚与食物中营养物质的相互作用

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2023-05-17 DOI:10.1111/1541-4337.13178

Yi-Hui Dai, Jia-Ru Wei, Xiao-Qiang Chen

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引用次数: 1

摘要

茶多酚(Tea polyphenols, TPs)是茶叶中重要的次生代谢产物，因其丰富的生物活性而活跃于食品和药品行业。在饮食和食品生产中，TPs经常与其他食品营养素接触，影响其各自的理化性质和功能活性。因此，TPs与食物营养素之间的相互作用是一个非常重要的课题。在这篇综述中，我们描述了TPs与食物营养素如蛋白质、多糖和脂质之间的相互作用，重点介绍了它们相互作用的形式，并讨论了它们相互作用导致的结构、功能和活性的变化。

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Interactions between tea polyphenols and nutrients in food

Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.