| 水果中的抗氧化含量超乎我們的想像 |
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水果中的抗氧化含量超乎我們的想像 水果中的抗氧化含量超乎我們的想像 西班牙和英國的國際科學團隊指出,我們低估了水果及蔬菜包含的抗氧化含量 Journal of Agricultural and Food Chemistry的研究報告指出一般水果中多酚的含量指的是可萃取的多酚含量,但另外用傳統萃取法無法萃取的多酚含量比可萃取的多了5倍. 在一份對蘋果,桃子及油桃的研究表示,早先測多酚含量有可能是受到抽出技術的限制. 西班牙Council for Scientific Research (CSIC)的主要作者Sara Arranz表示 “從細胞壁萃出這些無法萃取(non extractable)的多酚時要跟酸一起處理。若無法萃取的多酚沒有考慮進去的話像原花青素、 鞣花酸、兒茶素的有效多酚含量則會被低估”。 Antioxidant content of fruit more than previously thought? We may be underestimating the antioxidant content of fruit and vegetables, according to an international team of scientists from Spain and the UK. While the polyphenol content of fruits usually refers to extractable polyphenols, new research published in the Journal of Agricultural and Food Chemistry reports that the non-extractable polyphenol content is up to five times higher than extractable compounds. According to studies with apple, peach and nectarine, previous measures to quantify polyphenols may have been limited by the extraction technique. "These [non-extractable] polyphenols need to be treated with acid to extract them from the cell walls of fruit in the lab," said lead author 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." In collaboration with the Institute of Food Research in the UK, Arranz states that this represents the first report on using methanol and sulfuric acid to analyse the non-extractable polyphenol content of apples, peaches, and nectarines.
"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," said Paul Kroon from IFR. Knowledge of the contributions of such compounds is important, suggest he researchers, since non-extractable polyphenols are not usually considered in nutritional studies, but are actually 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," said the study’s leader, Professor Fulgencio Saura-Calixto.
資料來源: Journal of Agricultural and Food Chemistry
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