Literature DB >> 29737665

Review: dietary phenolic compounds, health benefits and bioaccessibility.

Erick Paul GutiErrez-Grijalva, Dulce Libna Ambriz-Pere, Nayely Leyva-Lopez, Ramon Ignacio Castillo-Lopez, Jose Basilio Heiedia.   

Abstract

Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals are related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. No-netheless, the bioaccessibility of phenolic compounds is not often considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review, we aim to present a comprehensive knowledge of the potential health promotion effects of polyphenols and the importance of considering the factors that affect their bioavailability on research projects.

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Year:  2016        PMID： 29737665

Source DB:  PubMed          Journal:  Arch Latinoam Nutr        ISSN： 0004-0622


  16 in total

1.  Impact of gamma radiation on antioxidant activity in faba bean (Vicia faba L.) and the potential of meatballs formulation with inclusion of the powder of irradiated beans.

Authors:  Aly H Rady; Abbas O Toliba; Hesham M Badr; Amr Kh Ali
Journal:  J Food Sci Technol       Date:  2020-03-30       Impact factor: 2.701

2.  Potential benefits of joint hypothetical interventions on diet, lead, and cadmium on mortality in US adults.

Authors:  Nasser Laouali; Tarik Benmarhnia; Youssef Oulhote
Journal:  Environ Health       Date:  2022-10-05       Impact factor: 7.123

3.  Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds.

Authors:  Andreia Bento-Silva; Noélia Duarte; Elsa Mecha; Maria Belo; Ana Teresa Serra; Maria Carlota Vaz Patto; Maria Rosário Bronze
Journal:  Antioxidants (Basel)       Date:  2021-04-26

4.  Antioxidant (gallic acid and quercetin) profile of Sumatran wild mangoes ( Mangifera spp.): a potential source for antidegenerative medicine.

Authors:  Fitmawati Fitmawati; Esi Resida; Sri Nur Kholifah; Rodesia Mustika Roza; Muhammad Almurdani; Emrizal Emrizal
Journal:  F1000Res       Date:  2020-03-31

5.  Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds.

Authors:  Manal Mhada; Mohamed Louay Metougui; Khadija El Hazzam; Kamal El Kacimi; Abdelaziz Yasri
Journal:  Foods       Date:  2020-05-20

Review 6.  Red Wine Consumption and Cardiovascular Health.

Authors:  Luigi Castaldo; Alfonso Narváez; Luana Izzo; Giulia Graziani; Anna Gaspari; Giovanni Di Minno; Alberto Ritieni
Journal:  Molecules       Date:  2019-10-08       Impact factor: 4.411

Review 7.  A Sustainable Wholesome Foodstuff; Health Effects and Potential Dietotherapy Applications of Yacon.

Authors:  Mary R Yan; Robert Welch; Elaine C Rush; Xuesong Xiang; Xin Wang
Journal:  Nutrients       Date:  2019-11-03       Impact factor: 5.717

8.  Potentially Bioaccessible Phenolic and Antioxidant Potential of Fresh and Stored Lentil Sprouts-Effect of Lactobacillus plantarum 299v Enrichment.

Authors:  Urszula Gawlik-Dziki; Barbara Baraniak; Małgorzata Sikora; Anna Jakubczyk; Ireneusz Kapusta; Michał Świeca
Journal:  Molecules       Date:  2021-04-07       Impact factor: 4.411

9.  In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS.

Authors:  Luigi Castaldo; Alfonso Narváez; Luana Izzo; Giulia Graziani; Alberto Ritieni
Journal:  Molecules       Date:  2020-05-02       Impact factor: 4.411

Review 10.  Impact of Polyphenolic-Food on Longevity: An Elixir of Life. An Overview.

Authors:  Rosaria Meccariello; Stefania D'Angelo
Journal:  Antioxidants (Basel)       Date:  2021-03-24
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