Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

被引：48

作者：

de Camargo, Adriano Costa ^{[1
,2
,3
,4
]}

Schwember, Andres R. ^{[1
]}

Parada, Roberto ^{[1
]}

Garcia, Sandra ^{[2
]}

Marostica Junior, Mario Roberto ^{[5
]}

Franchin, Marcelo ^{[6
]}

Bismara Regitano-d'Arce, Marisa Aparecida ^{[3
]}

Shahidi, Fereidoon ^{[4
]}

机构：

[1] Pontificia Univ Catolica Chile, Fac Agron & Ingn Forestal, Dept Ciencias Vegetales, Casilla 306-22, Santiago, Chile

[2] Univ Estadual Londrina, Dept Food Sci & Technol, BR-86051990 Londrina, Parana, Brazil

[3] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, BR-13418900 Piracicaba, SP, Brazil

[4] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

[5] Univ Campinas UNICAMP, Dept Food & Nutr, BR-13083862 Campinas, SP, Brazil

[6] Univ Estadual Campinas, Piracicaba Dent Sch, Dept Physiol Sci, BR-13414903 Piracicaba, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2018年 / 19卷 / 11期

基金：

巴西圣保罗研究基金会; 加拿大自然科学与工程研究理事会;

关键词：

phenolic biosynthesis; microbiological safety; phenolic identification; phenolic bioavailability; phenolic antioxidants; cardiovascular disease; cancer; diabetes; obesity; inflammation; INSOLUBLE-BOUND PHENOLICS; ENZYME-ASSISTED EXTRACTION; GALLATE EGCG DERIVATIVES; LOW-DENSITY-LIPOPROTEIN; BLANCHED PEANUT SKINS; WATER-SOLUBLE TANNINS; R2R3-MYB GENE FAMILY; DOUBLE-STRAND BREAKS; MYRICA-RUBRA SIEB; ANTIOXIDANT PROPERTIES;

D O I：

10.3390/ijms19113498

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

引用

页数：47