pancakes的部落格

過去20年，植物的多酚類成分，由於對健康的效益因此被許多人關注。莓果類富含營養和非營養性成分，包括維他命、膳食纖維和礦物質，以及非營養性的多酚物質[1]。多項研究已證明攝取莓果對多種慢性退化疾病都有正面幫助[1-5]。

草莓(genus: Fragaria)屬於薔薇科(Rosaceae)。草莓的健康效益來自於它那令人驚豔的多酚含量，例如：黃酮類，以及微量營養素(micronutrients)，像是葉酸、維他命C和礦物質[6-7]。草莓含多種營養素，是地中海飲食中常見且重要的水果[8]。草莓各營養的含量會因多種環境和品種因素而有差異[9]。草莓在多個體

外和活體研究顯示，含有的活性物可影響生理活性，似乎能避免多樣的慢性退化型症狀[4-5]。

草莓多酚，例如：花青素苷和鞣花單寧，在血液中並不易被利用，但能透過腸道菌群代謝生成其它酚類成分，改善吸收效率[6]。因此，探討這些代謝物的生理特性有其必要，因為草莓多酚對人體的益處和這些菌群的代謝產物有關。

草莓的活性成分

草莓可視為是機能性水果，因它富含多種植化素、纖維和營養成分[4-6, 10-11]。由於草莓富含維他命C和葉酸，所以草莓是我們補充維他命的重要來源[12]，維持身體健康。此外，對於其它維他命、礦物質[13]和多酚類，草莓也是理想選擇。草莓中最有名的多酚類成分是花青素苷。各種草莓品種中，超過25種花青素苷曾被發現，Pelargonidin-3-glucoside 是最普遍的[14-15]。花青素苷和其它2類，黃烷醇類(flavanols)包含兒茶素和原花青素分子、鞣花單寧類(例如：sanguiin-H-6)成分是草莓中含量最豐富的多酚類物質，且都帶有優異抗氧化力[6, 16-17]。同時也含其它相對較少的多酚類，例如：黃酮醇類(kaempferol-3-malonylglucoside 和槲皮素)、酚酸(對羥基苯甲酸和咖啡酸衍生物)[6-7, 18]。

影響草莓成分組成的因素

收成前後的情況都會影響草莓植化素、抗氧化物和營養組成[9]。品種和基因差異是決定草莓營養品質的重要因子，透過現代生物科技和育種策略能調控活性物含量，追求更理想的營養組成。多酚含量和抗氧化力的相關性會因草莓基因型不同而有差異[12,19-21]。最近，有市場上的草莓使用野生種原育種(wild germplasm breeding programs)，改善抗氧化物含量[22-24]。

草莓的植化物和抗氧化物活性會受氣候、品種、採收時間和栽種方式影響[25-27]。有機草莓有較高的花青素苷、總多酚和維他命C含量[28]。草莓多酚含量也會因成熟度和採收期不同而不一樣。Lopes da Silva et al.發現同種草莓會因為成熟度、土壤、氣候和儲存條件等因素而強烈影響花青素苷濃度[29]。Tulipani and co-workers研究4種草莓3階段成熟度的變化：所有品種的綠色草莓多酚含量比粉紅色和紅色時多[30]。一些研究指出，草莓的多酚和抗氧化物濃度可能會因保存環境而發生變化[31-33]，例如：在4℃冰箱保存3天，葉酸成分有較高安定性[34]。

[媽咪愛] 義美生機 - 真甘純草莓使用冷凍真空乾燥技術．保留營養及風味/ 非油炸、無加糖、零添加，天然食材，含有膳食纖維及多種礦物質，吃得營養又健康。

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[momo] 義美 - 果粒醬300g(草莓/藍莓)/ 單純好味道，越簡單越安心，不添加防腐劑、人工色素、香料。

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草莓多酚的生物利用率和代謝

就營養學觀點，生物利用率(bioavailability)是食物裡營養經正常生理路徑吸收、保留並發揮生理功能的部分比率。近期研究，因需解釋草莓對健康的幫助和預防疾病功能，所以關於草莓多酚經吸收、代謝和排泄的評估探討變得非常重要[6-7, 35]。

然而，草莓多酚在目前所知的吸收和代謝知識，仍有許多關鍵處未完全釐清。直至2016年，只有5篇研究是使用人體模型探討草莓花青素苷的生物利用率[36]。攝取200公克的草莓(內含179 μmol of pelargonidin-3-glucoside)，在尿液中可檢測到pelargonidin的代謝物，含量佔所有花青素類代謝物80%以上[37]，不過花青素類代謝物非常不安定，特別是在冷凍環境會加速降解[37]。攝取200公克的草莓(含約222 μmol of pelargonidin-3-O-glucoside, 13 μmol of pelargonidin-3-O-rutinoside, and 6 μmol of cyanidin-3-O-glucoside)檢測血液內濃度，主要代謝物為pelargonidin-O-glucuronide，最高濃度Cmax of 274 ±24 nmol/L ，發生在時間Tmax 1.1 ± 0.4 h，推測可能是經由小腸吸收[38]。所有在血液發現的花青素苷代謝物，也會在尿液發現，另也包含少量的pelargonidin-O-sulfate 和 pelargonidin aglycone 代謝物[38]。此外，在另一交叉設計的試驗，草莓花青素苷的攝取量和排泄量有正向相關性[39-40]。食用100-400g的草莓泥(含15 μmol, 30 μmol, 和60 μmol花青素苷成分)，顯示pelargonidin在人體內有不低的生物利用率[39]。自願者攝取100-400g新鮮草莓(含pelargonidin-3-rutinoside, cyanidin-3-glucoside, and

pelargonidin-3-glucoside成分)，然後在8-24間每隔2小時檢測尿液中花青素苷含量，結果發現，pelargonidin sulfate 和 glucuronide 是主要的代謝物[40]。2010年，Azzini et al對13名自願者研究草莓活性物的生物利用性。實驗指示自願者在不同時間分別食用300g的生鮮草莓和存放一段時間後的草莓，結果顯示，(1)食用這2種草莓後，血液中維他命C濃度顯著升高。(2) 血液裡α-carotene濃度增加幅度，生鮮草莓比較高。(3)血液內檢測出花青素苷。在這同時，食用8小時後，coumaric, protocatechuic 和 4-hydroxybenzoic acid也會在血液分析到[41]。另外，攝取2小時後，尿液中開始有pelargonidin glucuronide, glucoside, and aglycone的訊號，24小時後的訊號量約是食用量0.9% [41]。

鞣花單寧是草莓內第二多的多酚成分，但到2016年只有2篇關於鞣花單寧代謝的人體研究[42]。一篇是將40位健康的人分成4組，分別食用4種含鞣花單寧的食物(草莓，250 g；紅覆盆子，225 g；胡桃，35 g；紅酒，300 mL)，結果沒有任何一組的尿液含有鞣花酸或鞣花單寧，但每一組都含有微生物代謝物3,8-dihydroxy-6H-dibenzo[b,d]pyran-6-one (urolithin A)，攝取草莓的組別平均有2.8 ± 4.4 %的排泄量[43]。另篇研究，Truchado et al.發現加工過的草莓在體內的微生物代謝反應，和生鮮草莓的情況沒有太大差別。尿液中的鞣花酸濃度增加了2.5倍，可是這和微生物代謝反應無關。所有的20位受測者都有代謝物urolithin A，但只有3位有urolithin B[44]。

草莓也富含酚酸，一項試驗性的研究(pilot study)，4位自願者食用750g草莓，5小時內在尿液中檢測出26-27%的苯甲酸、游離型(protocatechuic, p-hydroxybenzoic, and gentisic acid)和共軛苯甲酸衍生物(syringic acid)。血液中未檢測出肉桂酸(Cinnamic acids)，在尿液中也只有微量[45]。酚酸的代謝和排泄取決於腸道內微生物，因為酚酸會在腸胃內先行吸收[45]。

[媽咪愛] 義美生機 - 真甘純草莓使用冷凍真空乾燥技術．保留營養及風味/ 非油炸、無加糖、零添加，天然食材，含有膳食纖維及多種礦物質，吃得營養又健康。https://dreamstore.info/301fJ

[momo] 幸美生技 - 原裝進口鮮凍草莓5公斤裝/ IQF急速冷凍技術，非冷藏庫存，置放常溫3分鐘後可即食、搭沙拉。 https://whitehippo.net/305oU

[momo] 義美 - 果粒醬300g(草莓/藍莓)/ 單純好味道，越簡單越安心，不添加防腐劑、人工色素、香料。 https://whitehippo.net/305pw

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