Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Abstract

Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

“…Polyphenolic content in plants and fruits have been extensively studied due to the good impact these substances has shown as a potential health benefits arising from their biological activity as hepatoprotective, antiinflammatory, antiviral, antimicrobial and antioxidant activities (Ambigaipalan, 2015;Carocho and Ferreira, 2013;Dias et al, 2016;Kaur Kala et al, 2016). From the 29 different compounds found on P. americana by-products, 23 of them were found in peels (227.9 mg/g of extract) and only 8 in kernels (72.5 mg/g of extract), this represent around 3-fold higher polyphenols content in peels, these results obtained proved to be consistent with the other reports (Kosińska et al, 2012;Rodríguez-Carpena et al,2011).…”

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

“…Among various secondary metabolites, phenolic compounds are the principal bioactive components of wines (Shahidi & Ambigaipalan, 2015). There are over 200 phenolic compounds identified in wines.…”

Polyphenolic Compounds in Human Health with Pharmacological Properties

“…The family members of flavonoids include flavones, flavonol, isoflavones, flavanones, flavanonol, flavanol and anthocyanidin. Flavonols are represented mainly by quercetin, kaempferol and myricetin, of these, quercetin is most ubiquitous [1,2]. Recently, the numbers of the studies conducted for the use of flavonoids in various areas of industry are increasing.…”

“…Recently, the numbers of the studies conducted for the use of flavonoids in various areas of industry are increasing. The using of these compounds is being common due to their antioxidant properties in the area of food, medicine and agriculture [1,3].…”