Biodisponibilidad de compuestos fenólicos dietéticos: Revisión

Abstract

Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals is related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, phenolic compounds bioaccessibility and biotransformation is often not 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 metabolic processes through which phenolic compounds go after intake. Más información: http://creativecommons.org/licenses/by-nc-sa/4.0/ Los compuestos fenólicos son ubicuos en alimentos de origen vegetal. La alta ingesta de frutas, vegetales y cereales está relacionada con un bajo índice en padecimientos crónicos. Se cree que los compuestos fenólicos son, en parte, responsables de este efecto benéfico. Sin embargo, la bioaccesibilidad y biotransformación de los compuestos fenólicos generalmente no es considerada en este tipo de estudios. Por lo tanto, no se ha podido obtener un mecanismo de acción de los compuestos fenólicos. En este trabajo, presentamos una revisión de literatura de los procesos metabólicos a través de los cuales los compuestos fenólicos son sometidos después de ser ingeridos. PALABRAS CLAVE

Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread

“…Since DFAs are bound to arabinoxylans [ 5 , 6 ], they were not detected in the SF of any sample (raw flours and broa ). However, in maize and broa IF, 12 peaks at m/z 385 were detected and associated with DFAs, according to their characteristic MS/MS spectra.…”

“…Generally, phenolic compounds can be found in their soluble or insoluble forms. Soluble forms, also known as “extractable polyphenols” [ 6 ], can be present in their free form or conjugated with smaller molecules, such as simple sugars and amines [ 5 , 7 , 8 , 9 ]. Particularly abundant free hydroxycinnamic acids present in maize grains are ferulic (FA) and p -coumaric (pCA) acids.…”

“…The “insoluble phenolic compounds”, also known as “non-extractable polyphenols”, are mainly high molecular weight compounds mostly (>94%) bound to arabinoxylans [ 5 , 6 ]. They include, among others, dehydrodiferulic (DFAs), dehydrotriferulic (TFAs) and dehydrotetraferulic (TeFAs) acids [ 4 , 5 ].…”

Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources

“…These are characterized by the presence of one or several hidroxil (-OH) groups bonded to a 6-carbon aromatic ring, which can be found as free glycosides and glycosidic forms, and this means that they are linked to sugars such as glucose, galactose, rhamnose, xylose and arabinose [15]. Despite all the advantages related to polyphenols, this compounds are very sensitive to several environmental factors, such as heat and light, and they also show low water solubility in their fee form that contributed to a lack in long-term stability; it is for this the reason that there is such a big challenge to the development of new strategies to overcome the drawbacks associated with polyphenol stability [9].…”

Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower

“…The main sites of metabolism of the flavonoids are the liver and the flora of the colon. In the liver, O -methylation, sulfation, and glucuronidation of hydroxyl groups are produced, improving flavonoid absorption [185].…”