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首页> 外文期刊>Biochemical Pharmacology >Polyphenols, food and pharma. Current knowledge and directions for future research
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Polyphenols, food and pharma. Current knowledge and directions for future research

机译：多酚，食品和制药。 目前未来研究的知识和指示

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Polyphenols are a large family of phytochemicals with great chemical diversity, known to be bioactive compounds of foods, species, medicinal plants and nutraceuticals. These compounds are ingested through the diet in significant amounts, around 1?g per day, an amount that be may be increased through supplements. Thein vitroaction of many representative polyphenols has been reported. However, their beneficial effects and their role in modulating the risk of high-prevalence diseases are difficult to demonstrate due to the wide variability of polyphenol structures and bioactive actions; the complexity of estimating the polyphenol content of food as a result of their variability in foods and cooked dishes; the potential modulation of the effects of polyphenols by food matrices; the addition of polyphenols and their synergistic interactions with each other and with other dietary bioactive components; the modulation of polyphenol bioavailability as a consequence of food composition and culinary techniques; their metabolism by the human body and the polyphenol gut microbiota metabolism in each metabotypes. Computational strategies, including virtual screening, shape-similarity-screening and molecular docking, were recently used to identify potential targets of polyphenols and thus gain a better understanding of the therapeutic effects exerted of polyphenols and modify natural polyphenol structures to potentiate specific activities. Here, we present the most relevant current knowledge and propose directions for future research in these fields, from the culinary world to the clinical setting. We hope this commentary will prompt scientists and clinicians to consider the therapeutic value of bioactive polyphenols and help shed some light on how much scientific truth lies in Hippocrates’ famous quote: “Let your food be your medicine”.
机译：多酚是一种大量的植物化学品，具有良好的化学多样性，已知是食品，物种，药用植物和营养保健品的生物活性化合物。这些化合物通过饮食中的饮食中的大量摄入，每天约为1μl，可以通过补充剂增加。据报道了许多代表性多酚的恒定。然而，由于多酚结构的广泛可变性和生物活性作用，它们在调节高流行疾病风险方面的有益效果及其作用难以证明;由于它们在食品和熟食中的可变性而估算食物的多酚含量的复杂性;食物基质潜在调节多酚的影响;添加多酚及其与彼此的协同相互作用以及其他膳食生物活性组分;作为食品组合物和烹饪技术的结果调节多酚生物利用度;他们的代谢由人体和聚酚肠道微生物群代谢在每种代谢中。最近使用包括虚拟筛选，形状相似性筛选和分子对接的计算策略来识别多酚的潜在靶标，从而更好地了解多酚施加的治疗效果，并改变天然多酚结构以提高特异性活性。在这里，我们从烹饪世界到临床环境，展示了最相关的当前知识并提出了未来研究的指示。我们希望这项评论将提示科学家和临床医生考虑生物活性多酚的治疗价值，并帮助揭示有多少科技真理位于希波克拉底的着名报价：“让你的食物成为你的药物”。

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