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Phenolics In Food And Nutraceuticals Pdf

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Phenolic compounds are well known for their health benefits related to antioxidant activity. In addition, this kind of compounds can be extracted from natural sources, such as olives, grapes, fruits, vegetables, rice, spices, herbs, tea and algae, among others. In this way, these compounds have increased their popularity and, little by little, the consumers are more interested in these compounds due to the fact that they come from natural sources and because they have health biological activity. In fact, other important characteristics associated to phenolic compounds are the antimicrobial activity, because phenolics have the capacity of retarding the microbial invasion in some products and avoiding the putrefaction of others, mainly fruits and vegetables. These properties allow phenolic compounds to be suitable for numerous food preservation applications.

Phenolics in food and nutraceuticals

Polyphenols are bioactive compounds occurring in plant foods, which are considered significant owing to their contribution to human health and the prevention of chronic diseases. Phenolic compounds mainly depend on plant food structure and the interaction with other food constituents, mostly proteins, lipids, and carbohydrates. The interaction with the food matrices can obstruct or enhance nutrient accessibility and availability and even impair others. Food digestion is a complex process where ingested foods are converted to nutrients via mechanical and enzymatic alterations. The absorption of nutrients predominantly occurs in the small and large intestine, respectively. The metabolised product, however, is the main bioactive component due to their ability to enter the systemic circulation and reach the targeted organs. There is limited knowledge on the cellular uptake, phenolic metabolite, and polyphenolic effect in the gastrointestinal ecosystem.

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Bioaccessibility and bioavailability of phenolic compounds

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Shahidi and M. Shahidi , M. Naczk Published Chemistry. Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics.

Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. Shahidi and M. Shahidi , M. Naczk Published Chemistry. Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects.

The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identification methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identification and quantification of phenolics. The main goal of this chapter is to provide the reader with a broad view on the different protocols used to extract, identify and quantify phenolic compounds from different kinds of foods, including fruits and vegetables. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [ 1 ] in response to several stressful biotic and abiotic factors [ 2 , 3 ]. This class of compounds are a much diversified group derived from the amino acids phenylalanine and tyrosine and comprise simple phenols, hydroxybenzoic acids and cinnamic acid derivatives, flavonoids, coumarines, stilbenes and tannins, among others [ 4 — 6 ].

Phenolic compounds in agri-food by-products, their bioavailability and health effects

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules.

Application of Phenolic Compounds for Food Preservation: Food Additive and Active Packaging

Journal of Functional Foods

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 - Где, черт возьми, регистратура. За едва заметным изгибом коридора Беккер услышал голоса. Он пошел на звук и уткнулся в стеклянную дверь, за которой, судя по доносящемуся оттуда шуму и гвалту, происходило нечто вроде драки. Преодолев отвращение, Беккер открыл дверь. Регистратура.

 Как бы я хотела сказать. - Миллион песет? - предложил Беккер.  - Это все, что у меня. - Боже мой! - Она улыбнулась.  - Вы, американцы, совсем не умеете торговаться. На нашем рынке вы бы и дня не продержались.

Phenolics in Food and Nutraceuticals Phenolics in Food and NutraceuticalsPrefaceFereidoon Shahidi

Меня зовут сеньор Ролдан.

Там не окажется никакого Клауса, но Беккер понимал, что клиенты далеко не всегда указывают свои подлинные имена. - Хм-м, извините, - произнесла женщина.  - Не нахожу .

Сьюзан уже привыкла к агрессивному поведению Хейла. Его любимым развлечением было подключаться к ее компьютеру, якобы для того, чтобы проверить совместимость оборудования. Сьюзан это выводило из себя, однако она была слишком самолюбива, чтобы пожаловаться на него Стратмору. Проще было его игнорировать. Хейл подошел к буфету, с грохотом открыл решетчатую дверцу, достал из холодильника пластиковую упаковку тофу, соевого творога, и сунул в рот несколько кусочков белой студенистой массы.

Bioactive Molecules in Food

Мидж долго молчала. Джабба услышал в трубке вздох - но не мог сказать, вздох ли это облегчения. - Итак, ты уверен, что врет моя статистика.