New Frontiers on the Metabolism, Bioavailability and Health Effects of Phenolic Compounds

Abstract

Phenolic compounds, plant-derived secondary metabolites, have shown promising health features in epidemiological and human intervention studies dealing with the prevention of non-communicable diseases.[...]

Physical-chemical and biochemical characterization of Buchenavia tomentosa Eichler fruits

“…Ot is now known that vitamin C is involved in several biological processes, such as in the collagen and adrenaline synthesis, bile acids formation and some neurotransmitters (Baynes & Dominiczak, 2015). Phenolic compounds, due to their antioxidant properties, contribute to the reduction of the incidence of chronic and degenerative diseases (Mena & Llorach, 2017). They may also present anti-inflammatory, antimicrobial and anticarcinogenic activities (Mojzer et al, 2016).…”

Implementation of a method of analyzing the oxidative stability of margarines and improving it by adding plant species

“…Due to reports on the possible toxic effects of these compounds, there is a growing consumer demand for natural products and interest in natural antioxidants has increased in recent years. Phenolic compounds are secondary metabolites characterized by their beneficial action for human health, since they play an essential protective role against oxidative phenomena and have therapeutic effects in a large number of pathologies (Mena, P. et al, 2017).…”

Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries

“…Phenolic compounds such as flavonoids and phenolic acids are secondary metabolites commonly found in plants and plant-based foods. Currently, edible plants rich in phenolic compounds are receiving considerable attention for their health benefits related to cardiovascular diseases, metabolic syndrome, neurodegenerative disorders, and certain kinds of cancer. , In particular, due to presumed effects on the gut microbiota, polymeric phenolic compounds like proanthocyanidins (PAs) are gaining credence as bioactive molecular species . Moreover, many phenolic compounds, especially flavonol glycosides (FGs) and PAs in foods, contribute to astringency and bitterness, , which are often regarded as negative sensory characteristics by consumers. , …”