In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates.

中文翻译：

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热处理对植物化学物质的影响以及发现新植物化学缀合物的可能途径

在我们的饮食中，许多食用的食物会经历各种形式的加热和热处理。除了提高食物的味道，质地和香气外，加热还有助于消毒和促进食物的储存。另一方面，在各种传统草药的制备过程中经常报道加热和热处理。在这篇综述中，我们打算重点介绍各个研究小组的工作，这些小组报告了对某些植物衍生食品和草药进行热处理后植物化学和生物活性的变化。来自植物性食品（大蒜，咖啡，可可，大麦）和传统草药（人参，何首乌，乌头乌头，当归）的相关病例基数）将在此评论中进行介绍。此外，还将重点介绍使用纯植物化学化合物的相关工作。在某些情况下，据报道新化合物的惊人形成。美拉德反应可以被认为是导致形成新结合物的主要途径，同时还提出了其他可能性（降解，转糖基化，糖基化和脱水）。在所有研究人员的共同努力下，希望能揭示更多细节，并有可能发现新的热介导的植物化学缀合物。