Journal of Functional Foods· 2015Q1· Review
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
- 2,933citations
- Q1SCImago
- 2015year
Short summary
This review synthesizes the latest research on phenolic and polyphenolic compounds, highlighting their antioxidant properties and potential health benefits from dietary consumption.
AI-generated from the title and abstract; the full text is not read.
Key points
- Phenolic and polyphenolic compounds are plant-derived and possess significant antioxidant properties.
- Dietary intake of these compounds is associated with a lower risk of various health disorders.
- Antioxidants extend food shelf-life by preventing rancidity and toxic oxidation product formation.
- Natural phenolic antioxidants are gaining interest as safer alternatives to synthetic options.
AI-generated from the title and abstract; the full text is not read.
Abstract
This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.
The authors' abstract, as published at the source. Journal of Functional Foods, 2015 · DOI ↗
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Field: Biochemistry (Medicine)
BiochemistryMedicine