Increasing evidence supports the role of polyphenols in human health and has driven interest in translation of polyphenol rich ingredients to human foods. Food processing is a critical tool in development of consumer products aligned with clinical benefits. It is critical to consider how food processing may alter stability, bioavailability and ultimate biological activity of polyphenols. This review highlights processing parameters documented to impact polyphenol stability and provides examples of how select food processes impact polyphenols. Recent studies on whole grains, tea and fruit beverages document process induced losses as well as modification of bioavailability. However, characterization of processes-derived polyphenol degradation products is limited. Furthermore, bioactivity alterations remain mostly based on in vitro/preclinical systems. Growing evidence that polyphenol–macronutrient interactions can impact polyphenol profiles, bioavailability and bioactivities, including interactions with microbiota, suggest that consideration of the broader food matrix is critical in translation of experimental concepts to human foods.

越来越多的证据支持多酚在人类健康中的作用，并引起了人们对将富含多酚的成分转化为人类食品的兴趣。食品加工是开发符合临床利益的消费产品的关键工具。考虑食品加工如何改变多酚的稳定性，生物利用度和最终生物活性至关重要。这篇综述重点介绍了影响多酚稳定性的加工参数，并提供了一些食品加工如何影响多酚的实例。对全谷物，茶和水果饮料的最新研究表明，加工过程会导致损失以及生物利用度的改变。但是，过程衍生的多酚降解产物的表征受到限制。此外，生物活性的改变仍然主要基于体外/临床前系统。越来越多的证据表明，多酚与宏营养素的相互作用会影响多酚的特性，生物利用度和生物活性，包括与微生物群的相互作用，这表明考虑将更广泛的食物基质作为将实验概念转化为人类食物的关键。