数字农科院2.0

In-vivo biotransformation of citrus functional components and their effects on health

文献类型： 外文期刊

作者： Abhisek Karn;Chengying Zhao;Feilong Yang;Jiefen Cui;Zili Gao;Minqi Wang;Fengzhong Wang;Hang Xiao;Jinkai Zheng

作者机构：

关键词： biotransformation; Citrus; functional components; health effects; structure

期刊名称： Crit. Rev. Food Sci. Nutr.

ISSN： 1040-8398

年卷期： 2021 年 61 卷 5 期

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Citrus, one of the most popular fruits worldwide, contains various functional components, including flavonoids, dietary fibers (DFs), essential oils (EOs), synephrines, limonoids, and carotenoids. The functional components of citrus attract special attention due to their health-promoting effects. Food components undergo complex biotransformation by host itself and the gut microbiota after oral intake, which alters their bioaccessibility, bioavailability, and bioactivity in the host body. To better understand the health effects of citrus fruits, it is important to understand the in-vivo biotransformation of citrus functional components. We reviewed the biotransformation of citrus functional components (flavonoids, DFs, EOs, synephrines, limonoids, and carotenoids) in the body from their intake to excretion. In addition, we described the importance of biotransformation in terms of health effects. This review would facilitate mechanistic understanding of the health-promoting effect of citrus and its functional components, and also provide guidance for the development of health-promoting foods based on citrus and its functional components. © 2020 Taylor & Francis Group, LLC.

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