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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

2015· review· en· 2 903 citations· W1174839022 sur OpenAlex· 10.1016/j.jff.2015.06.018

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Résumé

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.

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La notice

Revue
Journal of Functional Foods
Thématique
Phytochemicals and Antioxidant Activities
Domaine
Medicine
Établissements canadiens
Memorial University of Newfoundland
Organismes subventionnaires
Mots-clés
PolyphenolAntioxidantHealth benefitsFood scienceChemistryHuman healthPhenolsBiochemistryTraditional medicineMedicine
Résumé présent dans OpenAlex
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