Phenolic Compounds: A Good Choice Against Chronic Degenerative Diseases

Luna-Guevara, María Lorena; Luna-Guevara, Juan José; Hernández‐Carranza, Paola; Ruíz-Espinosa, H.; Ochoa‐Velasco, Carlos Enrique

doi:10.1016/b978-0-444-64179-3.00003-7

Cited by 84 publications

(68 citation statements)

References 139 publications

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“…Phenolic acids (PAs) are bioactive compounds involved in several functions, including nutrient absorption, protein synthesis, enzymatic activity, photosynthesis, and allelopathy. These are regularly bound to other molecules, such as simple and/or complex carbohydrates, organic acids, and other bioactive molecules such as flavonoids or terpenoids [ 52 , 53 , 54 ]. These PAs are formed by a single phenol ring and at least a functional carboxylic acid group, and they are usually classified depending on the number or carbons in the chain, which is bound to the phenolic ring.…”

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

“…These PAs are formed by a single phenol ring and at least a functional carboxylic acid group, and they are usually classified depending on the number or carbons in the chain, which is bound to the phenolic ring. Accordingly, these phenolic acids are classified as C6-C1 for hydroxybenzoic acid (HBA; with one carbon chain attached to the phenolic ring), C6-C2 for acetophenones and phenylacetic acids (two carbon chains attached to the phenolic ring), and C6-C3 for hydroxycinnamic acids (HCA) (3 carbon chains attached to the phenol ring) [ 52 , 53 , 54 ].…”

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

“…HBAs includes gallic acid, p-hydroxybenzoic, vanillic, and syringic acids and protocathecins, among others, in which there are variations in the basic structure of the HBA, including the hydroxylation and methoxylation of the aromatic ring [ 52 , 53 , 54 ]. Although these can be detected as free acids, they occur mainly as conjugates [ 52 , 53 , 54 ]. For example, gallic acid and its dimer ellagic acid may be esterified with a sugar (usually glucose) to produce hydrolysable tannins [ 52 , 53 , 54 ].…”

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

“…Although these can be detected as free acids, they occur mainly as conjugates [ 52 , 53 , 54 ]. For example, gallic acid and its dimer ellagic acid may be esterified with a sugar (usually glucose) to produce hydrolysable tannins [ 52 , 53 , 54 ].…”

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

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Seaweed Phenolics: From Extraction to Applications

et al. 2020

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Seaweeds have attracted high interest in recent years due to their chemical and bioactive properties to find new molecules with valuable applications for humankind. Phenolic compounds are the group of metabolites with the most structural variation and the highest content in seaweeds. The most researched seaweed polyphenol class is the phlorotannins, which are specifically synthesized by brown seaweeds, but there are other polyphenolic compounds, such as bromophenols, flavonoids, phenolic terpenoids, and mycosporine-like amino acids. The compounds already discovered and characterized demonstrate a full range of bioactivities and potential future applications in various industrial sectors. This review focuses on the extraction, purification, and future applications of seaweed phenolic compounds based on the bioactive properties described in the literature. It also intends to provide a comprehensive insight into the phenolic compounds in seaweed.

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Section: Phenols Found In Seaweedsmentioning

confidence: 99%

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

Section: Phenols Found In Seaweedsmentioning

confidence: 99%

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Seaweed Phenolics: From Extraction to Applications

et al. 2020

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“…Phenolic compounds are secondary plant metabolites with strong antioxidant activity [1]. The consumption of food products rich in phenolic compounds has been associated with a reduced risk of chronic disease onset and ageing [2,3]. Currently, Phenol-Explorer, the first comprehensive database on polyphenol content in foods, reports the content for 500 phenolic compounds in 400 foods, for a total of 35,000 values.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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