Health Benefits of Dietary Phenolic Compounds and Biogenic Amines

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorFaculdade Sudoeste Paulista – FSP
dc.date.accessioned2021-06-25T10:53:33Z
dc.date.accessioned2022-12-19T22:27:57Z
dc.date.available2021-06-25T10:53:33Z
dc.date.available2022-12-19T22:27:57Z
dc.date.created2021-06-25T10:53:33Z
dc.date.issued2019-01-01
dc.identifierReference Series in Phytochemistry, p. 3-27.
dc.identifier2511-8358
dc.identifier2511-834X
dc.identifierhttp://hdl.handle.net/11449/207339
dc.identifier10.1007/978-3-319-78030-6_27
dc.identifier2-s2.0-85101483116
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5387936
dc.description.abstractThe bioavailability of dietary phytochemicals may be influenced by several factors as food matrix, cultivation conditions, host microbiota, and physiological state. Phenolic compounds and polyamines have been associated with various health benefits. However, their role in human health is dependent on interactions with the gut microbiota and conversion to further bioactive compounds. Dietary compounds have a wide range of effects that are play after the binding and/or interaction between these compounds and other molecules.
dc.languageeng
dc.relationReference Series in Phytochemistry
dc.sourceScopus
dc.subjectBeverage
dc.subjectBiogenic amines
dc.subjectFruit
dc.subjectGut microbiota
dc.subjectPhenolic compounds
dc.subjectPolyamines
dc.subjectPolyphenols
dc.subjectVegetable
dc.titleHealth Benefits of Dietary Phenolic Compounds and Biogenic Amines
dc.typeCapítulos de libros


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