Recent Progress In Bioprocessing Techniques To Improve Bioaccessibility Of Polyphenols In Food

dc.creatorFerreira L.R.
dc.creatorMacedo J.A.
dc.creatorMacedo G.A.
dc.date2013
dc.date2015-06-25T19:13:39Z
dc.date2015-11-26T15:11:17Z
dc.date2015-06-25T19:13:39Z
dc.date2015-11-26T15:11:17Z
dc.date.accessioned2018-03-28T22:21:23Z
dc.date.available2018-03-28T22:21:23Z
dc.identifier9781620818091
dc.identifierPolyphenols: Chemistry, Dietary Sources And Health Benefits. Nova Science Publishers, Inc., v. , n. , p. 241 - 254, 2013.
dc.identifier
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84892111680&partnerID=40&md5=54b9e88677b4ff74565abf94d47b05e2
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88916
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88916
dc.identifier2-s2.0-84892111680
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1258100
dc.descriptionPolyphenols are chemically defined as substances that contain an aromatic ring withone or more hydroxyl substituents, including functional derivative (esters, methyl ethers,glycosides etc.). These substances include simple phenolics, phenolic acids, flavonoids,tannins and lignans and are found in a wide variety of plant sources including vegetables,fruits, cereals, tea, coffee, cocoa, wine, fruit juice and soy. They have ideal structuralchemistry for free radical scavenging activities, thus exhibit a wide range of beneficialhealth effects as a consequence of their antioxidant properties. The health effects ofpolyphenols depend upon their bioavailability. Natural polyphenols often occur asglycosides, esters of quinic acid, shikimic acid or tartaric acid or polymers which couldreduce their ability to function as good antioxidants since availability of free hydroxylgroups is important for resonance stabilization of free radicals. For these reason,biotransformation in the gastrointestinal tract plays an essential role in polyphenolbioavailability. As an alternative, bioprocess such as fermentation and enzymatichydrolysis of the plant sources and their products, appears to be an attractive means ofenhancing functional activity of such phenolic antioxidants by increasing theconcentration of free phenolics from their glycosides or other conjugates. A review ispresented to discuss what is currently known about increasing bioaccessibility of polyphenols in food by enzymatic hydrolysis and fermentation and which areas ofresearch require further study. © 2013 Nova Science Publishers, Inc. All rights reserved.
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dc.description254
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dc.languageen
dc.publisherNova Science Publishers, Inc.
dc.relationPolyphenols: Chemistry, Dietary Sources and Health Benefits
dc.rightsfechado
dc.sourceScopus
dc.titleRecent Progress In Bioprocessing Techniques To Improve Bioaccessibility Of Polyphenols In Food
dc.typeCapítulos de libros


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