Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power

Giada, Maria de Lourdes Reis

doi:10.5772/51687

Cited by 96 publications

(73 citation statements)

References 68 publications

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“…They are divided into various groups and have several properties such as resistance from predators and pests, pronounced aroma, color, taste, and many others (Giada, 2013). The antioxidant properties of food phenolics have nutritional appeal due to their preventive effects against numerous diseases like cancer, inflammation, and ischemia, and thus they promote health and have various therapeutic and pharmacological characteristics (Giada, 2013;Procházková, Boušová, & Wilhelmová, 2011). There are various phenolics with known antioxidant activities, including flavonoids, tannins, chalcones, coumarins, and phenolic acids.…”

Section: Biologically Active Phenolics and Pigments From Seaweedsmentioning

confidence: 99%

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Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Tanna

Mishra

2018

Comp Rev Food Sci Food Safe

101

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Functional foods are nutritional compounds which also provide health and medicinal benefits. Daily food intake has much impact on the quality of life, and therefore inclusion of functional foods is now essential to our diet. Nutraceuticals are neither food nor drug but are added to food to provide extra nutritional and physiological properties. Though nutraceutical compounds provide minimal actions, their regular involvement in the diet can provide major and long‐term health benefits. Global demand for additional and sustainable biomass for the production of important metabolites with nutraceutical potential has resulted in renewed interest in seaweeds. Seaweeds have been consumed from ancient times in Asian areas, and in recent times they have been demonstrated to possess many medicinal effects. Seaweeds are considered a rich source of various nutritional ingredients and metabolites that have pharmaceutical properties. It has been observed that total protein, from terrestrial plants such as soybean and wheat, produces an allergic response on consumption. Therefore, seaweed proteins can be considered a promising source for food industries. Overall, seaweeds are a rich source of PUFAs, metabolites, proteins, sulfated polysaccharides, vitamins, and minerals, which are all responsible for different bioactivities; they are therefore considered a promising functional food (nutraceutical). In this review we discuss the nutraceutical potential of seaweeds regarding different metabolites (primary and secondary), variation in composition, probable biological applications, limitations, research gaps, and future prospects.

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Section: Biologically Active Phenolics and Pigments From Seaweedsmentioning

confidence: 99%

“…Flavonoids are further divided into anthocyanidins, flavones, flavonols, flavanols, isoflavones, and flavanones (Procházková et al, 2011). The important metabolites phlorotannins, which may contain novel pharmacological activity, are found in brown seaweeds only (Giada, 2013;Lopes et al, 2012).…”

Section: Biologically Active Phenolics and Pigments From Seaweedsmentioning

confidence: 99%

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Tanna

Mishra

2018

Comp Rev Food Sci Food Safe

101

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“…Hydroxybenzoic acids are represented by acids such as: gallic, p-hydroxybenzoic, protocatechuic, vanillic, syringic acid, gentisic, and salicylic acids. Among the hydroxycinnamic acids, the p-coumaric, ferulic, caffeic, and sinapic acids are the most common in nature (Giada, 2013).These phenolic acids inhibit the formation of free radicals and inactivate radical species. In addition, they act as metal chelators, acting both in the initial stage and in the propagation of oxidative processes (Shahidi & Ambigaipala, 2015).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Oliveira

Ferreira

Cople

et al. 2018

Comp Rev Food Sci Food Safe

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Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

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“…The term "phenolics" covers a very large and diverse group of chemical compounds with heterogeneous structures, and can be classified in different ways [15]. The classification and some examples of the main phenolic compounds are presented in Figure 1.…”

Section: Introductionmentioning

confidence: 99%

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics

2015

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Abstract:The consumer demand for natural ingredients in cosmetic products is increasing. Phenolic compounds are among the most studied natural antioxidant compounds, they also present antimicrobial, anti-inflammatory or antiaging actions and can permeate through the skin barrier. Grapes contain valuable phenolic components and grape byproducts are widely available low cost raw materials. This review presents an overview of the application of phenolic compounds from grape products and byproducts as sources of natural ingredients for cosmetics.

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Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power

Cited by 96 publications

References 68 publications

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics

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