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【科普】许多水果中多酚的含量超乎我们的想象
Fruit Is Even Better For You Than Previously Thought
ScienceDaily (Aug. 28, 2009) — An international team of scientists has found that the polyphenol content of fruits has been underestimated.
Polyphenol content in fruits usually refers to extractable polyphenols, but a Spanish scientist working at the Institute of Food Research in Norwich analysed apple, peach and nectarine. She found that nonextractable polyphenol content is up to five times higher than extractable compounds. This work has been published in the Journal of Agricultural and Food Chemistry.
“These polyphenols need to be treated with acid to extract them from the cell walls of fruit in the lab,” said Sara Arranz from the Spanish Council for Scientific Research (CSIC) in Madrid. “If non-extractable polyphenols are not considered, the levels of beneficial polyphenols such as proanthocyanidins, ellagic acid and catechin are substantially underestimated.”
Dr Paul Kroon from IFR explains: “In the human body these compounds will be fermented by bacteria in the colon, creating metabolites that may be beneficial, for example with antioxidant activity.”
The Spanish research group, led by Professor Fulgencio Saura-Calixto, has been working to show that nonextractable polyphenols, which mostly escape analysis and are not usually considered in nutritional studies, are a major part of bioactive compounds in the diet.
“These polyphenols are major constituents of the human diet with important health properties. To consider them in nutritional and epidemiological research may be useful for a better understanding of the effects of plant foods in health,” says Professor Saura-Calixto.
The study was funded by a scholarship to Dr Arranz from the Spanish Ministry of Science and through IFR’s core strategic grant from the Biotechnology and Biological Sciences Research Council.
Dr Sara Arranz from the Spanish Council for Scientific Research (CSIC) in Madrid. (Credit: Image courtesy of Institute of Food Research) 多吃水果防甲流：
【medical-news】猪源甲型H1N1流感深度报道与讨论：多酚类物质、长寿因子与弱激光 [精华]
http://www.dxy.cn/bbs/post/view?bid=116&id=14576571&sty=1&tpg=1&age=0 认领翻译，24小时内交稿 Fruit Is Even Better For You Than Previously Thought
水果有益于健康远远超出想象
ScienceDaily (Aug. 28, 2009) — An international team of scientists has found that the polyphenol content of fruits has been underestimated.
自然日报(Aug. 28, 2009)——一个国际研究小组发现水果中多酚类物质含量远远超出人们想象
Polyphenol content in fruits usually refers to extractable polyphenols, but a Spanish scientist working at the Institute of Food Research in Norwich analysed apple, peach and nectarine. She found that nonextractable polyphenol content is up to five times higher than extractable compounds. This work has been published in the Journal of Agricultural and Food Chemistry.
多酚含量往往是指提取多酚，但是Norwich食品研究中心的一位西班牙科学家通过对苹果，桃子以及油桃分析发现不可萃取的多酚含量是可萃取多酚含量的五倍以上。她的这一发现发表在农业及食品化学杂志上。
“These polyphenols need to be treated with acid to extract them from the cell walls of fruit in the lab,” said Sara Arranz from the Spanish Council for Scientific Research (CSIC) in Madrid. “If non-extractable polyphenols are not considered, the levels of beneficial polyphenols such as proanthocyanidins, ellagic acid and catechin are substantially underestimated.”
马德里西班牙自然研究中心Sara Arranz说：“这些多酚需要用酸处理然后从水果细胞壁中进行实验室萃取。如果考虑不可萃取的多酚，水果中有益多酚如原青花素，鞣花酸，儿茶酚含量远远超出人们估计的含量。”
Dr Paul Kroon from IFR explains: “In the human body these compounds will be fermented by bacteria in the colon, creating metabolites that may be beneficial, for example with antioxidant activity.”
IFR的Paul Kroon博士说：“人体内这些化合物可以被结肠中细菌发酵，产生的代谢产物对人体有益，例如这些物质具有抗氧化活性等。”
The Spanish research group, led by Professor Fulgencio Saura-Calixto, has been working to show that nonextractable polyphenols, which mostly escape analysis and are not usually considered in nutritional studies, are a major part of bioactive compounds in the diet.
Fulgencio Saura-Calixto领导的这个西班牙的研究小组，一直对这类不可萃取多酚进行研究，这类多酚类物质一直不被列入食物营养组成，这些多酚类化合物其实是食物中具有生物活性化合物。
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作者:admin@医学,生命科学 2010-09-24 05:11
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