生物利用度
感官的
多酚
微量营养素
食品科学
化学
抗氧化剂
抗氧化能力
健康福利
生物化学
有机化学
生物
传统医学
生物信息学
医学
作者
Danila Cianciosi,Tamara Y. Forbes‐Hernández,Lucia Regolo,José M. Álvarez‐Suarez,María D. Navarro‐Hortal,Jianbo Xiao,José L. Quiles,Maurizio Battino,Francesca Giampieri
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-05-01
卷期号:375: 131904-131904
被引量:68
标识
DOI:10.1016/j.foodchem.2021.131904
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI