中文摘要：

近年来基于食品成分之间相互作用调节食品质地与功能特性的研究成为食品学科的研究热点。多酚与淀粉的相互作用在食品中广泛发生，二者的相互作用对调控加工食品的风味和质地、提高多酚的生物利用度、抑制淀粉的老化以及降低淀粉的消化吸收速度等具有重要作用。本文综述了多酚与淀粉的复合作用、多酚对淀粉消化酶活性的抑制以及多酚对肠道葡萄糖吸收转运的抑制作用，为利用食物成分与淀粉的相互作用开发预防和控制高血糖症的新型食品提供了参考。

英文摘要：

In recent years, the study on regulating the texture and functional properties of foods by interactions among food components has become a research hotspot in food science. Interactions between polyphenols and starches occur widely in foods, which are of much importance for regulating the flavor and texture of foods, improving the bioavailability of polyphenols, inhibiting the starch retrogradation and reducing the rate of digestion and absorption of starch. By the extensive review of available references, we reviewed the complexation of starch with polyphenols, the inhibition effects of polyphenols on the activity of starch digestive enzymes and the transportation of glucose across intestinal epithelial cell in the present paper. This review could offer helpful information in developing novel functional foods for preventing and control ling postprandial hyperglycemia.