不同烹調方法對台灣鄉土蔬菜―紅甘藷葉中多酚類含量及生體可利用率之影響

Effects of Different Cooking Methods on Dietary Polyphenol Contents and the Bioavailability of Ipomoea batatas Linn Leaves

林雅玲(Ya-Ling Lin) ； 陳巧明(Chao-Ming Chen) ； 胡雪萍(Shene-Ping Hu) ； 張文心(Wen-Hsin Chang) ； 劉珍芳(Jen-Fang Liu)

《臺灣營養學會雜誌》 32卷2期 (2007/06) Pp. 37-45

https://doi.org/10.6691/NSJ.200706_32(2).0001

摘要

本研究之目的擬藉由不同烹調的方式來探討對台灣鄉土蔬菜紅甘藷葉中多酚類含量及生體可利用率之影響。紅甘藷葉分別以水煮及中式油炒兩種方式烹調後，測其多酚類之含量。並選取16位健康成人作為受試者，分別給予200公克水煮或油炒之紅甘藷葉，於食用前、食用後1、2、4、8、12、24小時採集血液，並收集24小時尿液及72小時糞便，以探討紅甘藷葉中多酚類之生體可利用率；實驗進行期間，受試者均需避免攝取富含多酚類之飲食。結果顯示以水煮方式烹調之紅甘藷葉，其多酚類流失率為22.74%，大於油炒流失率17.02%。受試者攝食水煮之紅甘藷葉後，血漿中多酚類濃度於1~2小時及8~24小時出現上升的情形；而攝食完油炒紅甘藷葉後，血漿中多酚類濃度在4小時後出現持續上升的趨勢。在尿液中多酚類的排出總量上，兩組間並無顯著差異；但發現攝食完油炒的紅甘藷葉後，其多酚類的外表吸收率及保留率分別為35.98%及20.39%高於水煮的31.03%及13.19%。綜合本研究結果，以油炒方式烹調紅甘藷葉之多酚類流失率較低，且生體可利用率較水煮高。

關鍵字

紅甘藷葉 ； 烹調方式 ； 多酚類 ； 生體可利用率

並列摘要

The aim of this study was to evaluate the dietary polyphenol contents, absorption, and bioavailability in humans after the consumption of leaves of Ipomoea batatas, also called red sweet potato leaves, cooked using two different methods. Leaves of lpomoea batatas were subjected to typical domestic processing, including stir-fry and boiling. The impacts of these processes on the polyphenol contents were assessed. Sixteen healthy adults were enrolled in this study and were asked to ingest 200 g of boiled or fried leaves of Ipomoea batatas. Blood samples were taken for polyphenol analysis before, and 1, 2, 4, 8, 12, and 24 h after ingestion. Urine and feces samples were collected at 24-hour and 72-hour time points to evaluate the bioavailability of polyphenol. The results indicated that the stir-fry and boiling methods led to 17.02% and 22.74% losses of polyphenols, respectively. Plasma levels of polyphenols increased at 1~2 and 8~24 h after the ingestion of boiled leaves of lpomoea batatas, and increased 4 h after ingestion of stir-fried leaves. Urinary polyphenol contents of subjects did not significantly change after ingestion of either test meal. However, the apparent absorption of polyphenols of leaves of Ipomoea batatas with the stir-fry method was 35.98% higher than the 31.03% with the boiling method. In conclusion, the stir-fry method resulted in a lower loss of polyphenols and a higher bioavailability of polyphenols from leaves of lpomoea batatas compared to the boiling method.

並列關鍵字

Ipomoea batatas leaves ； cooking method ； polyphenol ； bioavailability