Review: dietary phenolic compounds, health benefits and bioaccessibility

被引：0

作者：

Paul Gutierrez-Grijalva, Erick ^{[1
]}

Libna Ambriz-Pere, Dulce ^{[1
]}

Leyva-Lopez, Nayely ^{[1
]}

Ignacio Castillo-Lopez, Ramon ^{[1
]}

Basilio Heredia, Jose ^{[1
]}

机构：

[1] Res Ctr Food & Dev CIAD AC, Funct Foods & Nutraceut Lab, Culiacan 80110, Sinaloa, Mexico

来源：

ARCHIVOS LATINOAMERICANOS DE NUTRICION | 2016年 / 66卷 / 02期

关键词：

Phenolic compounds; biotransformation; metabolism; CELL WALL ANALOGS; ANTIOXIDANT ACTIVITY; IN-VITRO; TRANSEPITHELIAL TRANSPORT; APPLE POLYPHENOLS; EPITHELIAL-CELLS; GRAIN CEREALS; FERULIC ACID; FOOD SOURCES; PLANT FOODS;

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals are related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, the bioaccessibility of phenolic compounds is not often considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review, we aim to present a comprehensive knowledge of the potential health promotion effects of polyphenols and the importance of considering the factors that affect their bioavailability on research projects.

引用

页码：87 / 100

页数：14

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