水果、蔬菜、谷物、香料和草药中富含膳食多酚，这些多酚物质对植物的营养价值和生物活性具有重要影响。多酚可与多糖、蛋白质、磷脂等大分子物质产生相互作用并影响二者的活性及生物可利用度。炎症是机体应对刺激的一种防御反应，过度反应易对人体产生危害。多酚可以通过清除氧自由基、改变细胞氧化还原状态、抗脂质过氧化、抑制中性粒细胞的外渗、减少炎症因子生成等多个方面达到抗炎效果。膳食多酚主要存在于蔬菜、坚果、茶、可可之中，近年来，多酚通过与各种受体相互结合干预相关炎症疾病的机制成为了一个研究热点。该文概述了常见膳食多酚对治疗炎症性疾病的积极作用，总结了膳食多酚的抗炎活性以及其参与炎症反应的分子机制，归纳了不同多酚的特异性受体、结合位点及多酚干预的炎症信号通路，有望为多酚抗炎机制的深入研究提供思路，为开发多酚功能性食品提供理论依据。

Fruits, vegetables, grains, spices, and herbs are rich sources of dietary polyphenols. These polyphenols are closely associated with the nutritional value and biological activity of plants. Polyphenols can interact with polysaccharides, proteins, phospholipids, and other macromolecular substances and affect their activity and bioavailability. Inflammation is a defense response of the body to stimuli; excessive inflammatory responses can easily harm the human body. Polyphenols exert anti-inflammatory effects by scavenging oxygen free radicals, changing the redox state of cells, preventing lipid peroxidation, inhibiting neutrophil extravasation, and suppressing the production of inflammatory factors. Dietary polyphenols are predominantly found in vegetables, nuts, tea, and cocoa. In recent years, the mechanism whereby polyphenols mediate the occurrence of related inflammatory diseases by binding with various receptors has become a research hotspot. This paper summarizes the positive effects of dietary polyphenols on the treatment of inflammatory diseases, the anti-inflammatory activity of dietary polyphenols, the molecular mechanism underlying their involvement in inflammatory responses, the specific receptors and binding sites of different polyphenols, and the inflammatory signaling pathways affected by polyphenols. The findings of the present study will provide insights for further research on the mechanisms underlying the anti-inflammatory activity of polyphenols and a theoretical basis for the development of polyphenol-rich functional foods.

黑龙江省普通本科高等学校青年创新人才培养计划项目（UNPYSCT-2020213）；哈尔滨商业大学校级教学改革与教学研究项目（HSDJY202127Z）