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The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
被引:113
作者:
Cianciosi, Danila
[1
]
Forbes-Hernandez, Tamara Y.
[2
]
Regolo, Lucia
[1
]
Alvarez-Suarez, Jose M.
[3
,4
,5
]
Dolores Navarro-Hortal, Maria
[2
]
Xiao, Jianbo
[6
,7
]
Quiles, Jose L.
[2
,8
]
Battino, Maurizio
[1
,7
]
Giampieri, Francesca
[8
,9
]
机构:
[1] Polytech Univ Marche, Dept Clin Sci, I-60131 Ancona, Italy
[2] Univ Granada, Biomed Res Ctr, Inst Nutr & Food Technol Jose Mataix, Dept Physiol, Granada 1800, Spain
[3] Univ San Francisco Quito, Dept Ingn Alimentos Colegio Ciencias & Ingn, Quito 170157, Ecuador
[4] Univ San Francisco Quito, Inst Invest Biomed iBioMed, Quito, Ecuador
[5] King Abdulaziz Univ, King Fahd Med Res Ctr, Jeddah 21589, Saudi Arabia
[6] Univ Vigo, Dept Analyt Chem & Food Sci, Fac Food Sci & Technol, Ourense Campus, Orense, Spain
[7] Jiangsu Univ, Int Joint Res Lab Intelligent Agr & Agriprod Proc, Zhenjiang, Jiangsu, Peoples R China
[8] Univ Europea Atlantico, Res Grp Food Nutr Biochem & Hlth, Santander 39011, Spain
[9] King Abdulaziz Univ, Fac Sci, Dept Biochem, Jeddah, Saudi Arabia
来源:
关键词:
Antioxidant capacity;
Bioavailability;
Dietary compounds;
Food industry;
Food interaction;
Polyphenols;
IN-VITRO BIOACCESSIBILITY;
VITAMIN-C;
TEA POLYPHENOLS;
CACO-2;
CELLS;
PHENOLIC-COMPOUNDS;
PROTEIN-STRUCTURE;
SMALL-INTESTINE;
BETA-CAROTENE;
ASCORBIC-ACID;
FOOD SOURCES;
D O I:
10.1016/j.foodchem.2021.131904
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro-(lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field.
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页数:13
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