Polyphenols are bioactive compounds occurring in plant foods, which are considered significant owing to their contribution to human health and the prevention of chronic diseases. Phenolic compounds mainly depend on plant food structure and the interaction with other food constituents, mostly proteins, lipids, and carbohydrates. The interaction with the food matrices can obstruct or enhance nutrient accessibility and availability and even impair others. Food digestion is a complex process where ingested foods are converted to nutrients via mechanical and enzymatic alterations. The absorption of nutrients predominantly occurs in the small and large intestine, respectively. The metabolised product, however, is the main bioactive component due to their ability to enter the systemic circulation and reach the targeted organs. There is limited knowledge on the cellular uptake, phenolic metabolite, and polyphenolic effect in the gastrointestinal ecosystem. Therefore, improved understanding of the biological properties and stages of dietary phenols is essential for the effective utilization of their therapeutic potentials. This review will explore, summarise, and collate current information on how polyphenols influence nutrient metabolism, bioavailability, and the biotransformation stages.

中文翻译：

---

多酚对单胃胃肠道一般营养代谢的影响

多酚是存在于植物性食物中的生物活性化合物，因其对人类健康和预防慢性病的贡献而被认为具有重要意义。酚类化合物主要取决于植物食物结构以及与其他食物成分（主要是蛋白质、脂质和碳水化合物）的相互作用。与食物基质的相互作用会阻碍或增强营养物质的可及性和可用性，甚至损害其他营养物质。食物消化是一个复杂的过程，摄入的食物通过机械和酶促改变转化为营养物质。营养物质的吸收主要分别发生在小肠和大肠中。然而，代谢产物是主要的生物活性成分，因为它们能够进入体循环并到达目标器官。关于胃肠道生态系统中的细胞摄取、酚类代谢物和多酚效应的知识有限。因此，更好地了解膳食酚的生物学特性和阶段对于有效利用其治疗潜力至关重要。本综述将探索、总结和整理有关多酚如何影响营养代谢、生物利用度和生物转化阶段的当前信息。