机构：[1]Laboratory of Food Oral Processing, School of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.[2]College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.[3]Ningbo Research Institute, Zhejiang University, Ningbo, Zhejiang, China.[4]Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China.[5]Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.[6]Pancreatic Cancer Group, General Surgery Department, Zhongshan Hospital, Fudan University, Shanghai, China.[7]Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.
Many epidemiological and experimental studies have consistently reported the beneficial effects of dietary proanthocyanidins (PAC) on improving gastrointestinal physiological functions. This review aims to present a comprehensive perspective by focusing on structural properties, interactions and gastrointestinal protection of PAC. In brief, the main findings of this review are summarized as follows: (1) Structural features are critical factors in determining the bioavailability and subsequent pharmacology of PAC; (2) PAC and/or their bacterial metabolites can play a direct role in the gastrointestinal tract through their antioxidant, antibacterial, anti-inflammatory, and anti-proliferative properties; (3) PAC can reduce the digestion, absorption, and bioavailability of carbohydrates, proteins, and lipids by interacting with them or their according enzymes and transporters in the gastrointestinal tract; (4). PAC showed a prebiotic-like effect by interacting with the microflora in the intestinal tract, and the enhancement of PAC on a variety of probiotics, such as Bifidobacterium spp. and Lactobacillus spp. could be associated with potential benefits to human health. In conclusion, the potential effects of PAC in prevention and alleviation of gastrointestinal diseases are remarkable but clinical evidence is urgently needed.
语种：
外文
PubmedID：
中科院(CAS)分区：
出版当年[2022]版：
大类|1 区农林科学
小类|1 区营养学1 区食品科技
最新[2023]版：
大类|1 区农林科学
小类|2 区食品科技2 区营养学
第一作者：
第一作者机构：[1]Laboratory of Food Oral Processing, School of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.[2]College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
通讯作者：
推荐引用方式(GB/T 7714)：
Chen Yong,Wang Jing,Zou Liang,et al.Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota.[J].Critical reviews in food science and nutrition.2022,1-24.doi:10.1080/10408398.2022.2030296.
APA：
Chen Yong,Wang Jing,Zou Liang,Cao Hui,Ni Xiaoling&Xiao Jianbo.(2022).Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota..Critical reviews in food science and nutrition,,
MLA：
Chen Yong,et al."Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota.".Critical reviews in food science and nutrition .(2022):1-24
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农林科学