Polyphenols in foods are more complex than often thought

Cheynier, Véronique

doi:10.1093/ajcn/81.1.223s

Cited by 634 publications

(446 citation statements)

References 53 publications

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“…Calculation of the number of potential isomers in a CT oligomer/polymer (Table 1) was performed using the equation (A m × B n ) = number of possible isomers, in which A = number of different flavan-3-ol subunit types in the compound, m = the actual number of flavan-3-ol subunits in the compound, B = the number of different types of interflavan linkages present in the compound, and n = the actual number of interflavan linkages present in the compound. Similar formulas have been reported to determine the number of CT structural isomers (Cheynier, 2005;Nam et al, 2017). The number of different unique compounds that could arise from CT containing two different flavan-3-ol subunits and only two types of interflavan linkages is listed in column A (Table 1).…”

Section: Limitations and Future Directionsmentioning

confidence: 77%

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

et al. 2017

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-Tannins represent one of the most abundant polyphenolic compounds in plants. Tannins exist as a multitude of chemically unique entities in nature. The most commonly occurring tannins are typically divided into two major classes based on chemical structure: hydrolysable (HT) or condensed tannins (CT). Hydrolysable tannins are esters of gallic or ellagic acid linked to a polyol core, typically glucose. Condensed tannins or proanthocyanidins consist of flavan-3-ol subunits linked together to form oligomers and polymers. Both HT and CT are defined as astringent, medium-to-high-molecular weight polyphenolic compounds that characteristically bind and precipitate soluble proteins. The objective of this paper was to present recent advances in CT-ruminant interactions, the limitations associated with understanding and using CT in ruminant animal production, and future needs for research to further advance our knowledge of the role of CT in optimization of ruminant animal production. Condensed tannins pose some anti-nutritional problems to ruminants due to their astringent property that reduces feed intake and, consequently, animal performance. Ruminants can, however, tolerate CT by slowly adapting the ruminal microbes to the toxic effects of CT and by releasing CT-binding salivary proteins. The protein-binding ability of CT has some benefits to the ruminant due to complexes formed with essential amino acids, preventing their degradation in the rumen, but releasing them in the lower gut for absorption by the animal. Recent data have suggested increased N retention when CT is given to growing animals. There are potential benefits of using CT and HT for anthelmintic purposes due to their ability to inhibit egg hatching and larval motility of gastrointestinal nematode parasites, especially in small ruminants. Condensed tannins also bind to minerals (Al, Ca, Co, Cu, Fe, Mg, Mn, P, and Zn). Although studies with ruminants have been contradictory, it has been reported that because the CT-metal ion complex is stable over a wide pH range, CT may reduce the bioavailability of minerals. Methane mitigation by feeding CT might be the most impactful benefit for ruminant production. Many empirical equations have been developed to predict ruminal methane emissions, but very few have included CT. Future research should focus on the improvement of methodology to assess CT biological activity, interaction with other plant-specialized metabolites, and associated physiological and nutritional impacts on ruminants.

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Section: Limitations and Future Directionsmentioning

confidence: 77%

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

et al. 2017

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“…A soja apesar de apresentar relevante fator nutricional e ter importantes fatores biológicos benéficos à saúde humana, ainda é pouco utilizada na dieta do brasileiro. Seu sabor e odor desagradável característico, decorrentes da presença de diversos compostos orgânicos, podem ser uma das causas (SILVA et al, 2006;GARCIA et al, 2006;CHEYNIER, 2005).…”

Section: Introductionunclassified

Alterações químicas em grãos de soja com a germinação

Martínez¹,

Martinez²,

Souza³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Os compostos fenólicos são encontrados em ampla gama de alimentos vegetais, comumente consumidos, como frutas, cereais, hortaliças e bebidas de origem vegetal, como vinho, chá e café (Cheynier, 2005;Manach et al, 2004). Os ácidos clorogênicos são os principais compostos fenólicos não voláteis encontrados no café e representam de 6 a 12% de sua massa seca.…”

Section: Compostos Fenólicosunclassified

Nutrição mineral do cafeeiro e qualidade da bebida

et al. 2014

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Recebido para publicação em 15/05/2014 e aprovado em 11/10/2014. 1 Engenheira-Agrônoma, Doutora. Departamento de Fitotecnia, Universidade Federal de Viçosa, Campus Viçosa, Avenida Peter Henry Rolfs, s/n, 36570-000, Viçosa, Minas Gerais, Brasil. herminia@ufv.br (autora para correspondência Nutrição mineral do cafeeiro e qualidade da bebidaOs nutrientes minerais interferem na qualidade final do café por duas vias, uma direta, por seu papel no metabolismo da planta e acúmulo de compostos químicos desejáveis, do ponto de vista do aroma e sabor do café, e, outra, indireta, por seu papel na produção de compostos que desfavorecem o desenvolvimento microbiano nos grãos. Neste trabalho, procurou-se destacar as características químicas dos grãos associadas à qualidade da bebida e suas possíveis interações com os macro e micronutrientes, bem como relatar os resultados de pesquisa que relacionam nutrição mineral, qualidade da bebida e produção de compostos a ela associados. Palavras-chave: Coffee mineral nutrition and beverage qualityMineral nutrients influence the final quality of coffee in two ways: first directly, for their functions in plant metabolism and accumulation of desirable chemical compounds from the standpoint of flavor and taste of coffee; and indirectly, for its role in producing compounds that are harmful to microbial growth in beans. In this study, we focused on the chemical compounds of green coffee related to good beverage quality and its possible interactions with macro and micronutrients. We also report research findings that relate mineral nutrition, beverage quality and production of compounds in coffee beans.

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Polyphenols in foods are more complex than often thought

Cited by 634 publications

References 53 publications

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

Alterações químicas em grãos de soja com a germinação

Nutrição mineral do cafeeiro e qualidade da bebida

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