The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters.

Autor: Cianciosi D; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy., Forbes-Hernández TY; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Granada 1800, Spain., Regolo L; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy., Alvarez-Suarez JM; Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia., Navarro-Hortal MD; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Granada 1800, Spain., Xiao J; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China., Quiles JL; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Granada 1800, Spain; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander 39011, Spain., Battino M; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China. Electronic address: m.a.battino@univpm.it., Giampieri F; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander 39011, Spain; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia. Electronic address: f.giampieri@univpm.it.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 May 01; Vol. 375, pp. 131904. Date of Electronic Publication: 2021 Dec 21.
DOI: 10.1016/j.foodchem.2021.131904
Abstrakt: 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.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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