Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol–polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol–polysaccharide conjugates, their structural–interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol–polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol–polysaccharide complexes.

中文翻译：

---

多酚-多糖复合物：制备、表征以及在食品和健康中的潜在利用

多糖和多酚共存于许多植物性食品中。多酚-多糖相互作用可能会影响植物性食品的理化、功能和生理特性，例如消化率、生物利用度和稳定性。在这篇综述中，总结了所选多糖和多酚之间的相互作用（物理或共价连接）。综述了多酚-多糖缀合物的制备和结构表征、它们的结构-相互作用关系以及相互作用对多酚和多糖分子功能和生理特性的影响。此外，还讨论了多酚-多糖缀合物的潜在应用。本综述有助于全面了解多酚-多糖复合物的合成策略、有益的生物活性和潜在应用。