Polyphenols: Food Sources and Health Benefits

Mrduljaš, Nikolina; Krešić, Greta; Bilušić, Tea

doi:10.5772/intechopen.68862

Cited by 20 publications

(13 citation statements)

References 59 publications

(77 reference statements)

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“…Additionally, the simple form of polyphenols (monomeric ones) is formed from the degradation of the complex form of polyphenols (polymeric ones) under the simulated in vitro digestion . [50] Similarly, [51] obtained higher values of TPC in whole grains, including oat, subjected to in vitro digestion, and attributed this impact to the release of phenolic acids bound to proteins. Besides, the release of large amounts of peptides with aminophenol amino acid (tyrosine, tryptophan) and/or sulfur amino acid (cysteine), which could react with the Folin-Ciocalteu's reagent, may participate in obtaining higher values of TPC.…”

Section: Polyphenols Stability Of Gmy After In Vitro Digestionmentioning

confidence: 95%

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Alqahtani

Darwish

El-Menawy

et al. 2021

International Journal of Food Properties

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This study investigated the impact of added white oat flour on structure, and acceptability of goat milk yogurt (GMY) as well as antioxidant activity during in vitro digestion. The four GMY formulations prepared were Y0, Y1, Y2, and Y3 that contain 0, 1, 2, 3 g of oat flour/100 g, respectively. There were significant changes in viable counts, pH, and syneresis values for all GMY during storage. All samples retain viable counts above therapeutic level (10 6 CFU/g) during storage. Antioxidant activity increased at 7 days and after in vitro digestion. Y2 and Y3 displayed the preferable texture and the highest acceptability by diminishing goaty flavor.

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Section: Polyphenols Stability Of Gmy After In Vitro Digestionmentioning

confidence: 95%

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Alqahtani

Darwish

El-Menawy

et al. 2021

International Journal of Food Properties

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“…Polyphenols, organic bioactive compounds known as secondary metabolites of plants are of considerable physiological and morphological importance in plants. In the last century, several clinical and epidemiological studies revealed that they possess a strong antioxidant capacity and anti-inflammatory properties that could have preventive or/and therapeutic effects for degenerative diseases, cardiovascular diseases, neurodegenerative disorders, cancer, obesity and food allergy (Kobernick and Burks, 2016;Mrduljaš et al, 2017;Cory et al, 2018;Gullón et al, 2020). Given these health benefits, the determination and characterization of polyphenols in foods to evaluate their bioavailability and bioactivity is becoming one of the most important research areas in food analysis (Lucci et al, 2017;Perez-Gregorio and Simal-Gandara, 2017).…”

Section: Past Present and Future In Polyphenols Upcyclementioning

confidence: 99%

“…Only resveratrol is considered important to human health, being grape skins, red wine, peanuts, blueberries and cranberries the main sources of this compound. Pterostilbene, a compound chemically related to resveratrol, is also found in grapes and blueberries; due to high antioxidant capacity, it is also considered important to human health (Mrduljaš et al, 2017).…”

Section: Stilbenesmentioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.

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“…Strategies for CH 4 mitigation that have been evaluated are varied and include the inoculation of exogenous bacterial strains [13], vaccine development, biological control, prebiotics, probiotics [6], defaunation (protozoa or methanogens), and the identification of natural compounds in plants used as feed additives [14]. These are not always applicable in practice and the results of some strategies have shown some variability [15], with variation attributed to the concentration of the compound of interest in the foliage, pods, or extracts, interaction or agonistic compounds, growth stage, climate conditions, manipulation compounds, in vitro or in vivo experiments, daily intake, and bioavailability [16,17]. Dietary manipulation is of relevance because the diet of animals has a great influence on the production of methane [3,10,18]; therefore, in the last decade, more intensive research on natural compounds for livestock has increased with the objective of reducing rumen CH 4 without affecting rumen fermentation and energy utilization mainly in in vitro trials [19,20].…”

Section: Introductionmentioning

confidence: 99%

The Role of Chitosan as a Possible Agent for Enteric Methane Mitigation in Ruminants

Jiménez-Ocampo

Valencia-Salazar

Pinzón-Díaz³

et al. 2019

Animals

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Simple SummaryRuminant husbandry is one the largest contributors to greenhouse gas emissions from the agriculture sector, particularly of methane gas, which is a byproduct of the anaerobic fermentation of structural and non-structural carbohydrates in the rumen. Increasing the efficiency of production systems and decreasing its environmental burden is a global commitment, thus methane mitigation is a strategy in which to reach these goals by rechanneling metabolic hydrogen (H2) into volatile fatty acids (VFA) to reduce the loss of energy as methane in the rumen, which ranges from 2% (grain rations) to 12% (poor-quality forage rations) of gross energy intake. A strategy to achieve that goal may be through the manipulation of rumen fermentation with natural compounds such as chitosan. In this review, we describe the effects of chitosan on feed intake and rumen fermentation, and present some results on methanogenesis. The main compounds with antimethanogenic properties are the secondary metabolites, which are generally classified into five main groups: saponins, tannins, essential oils, organosulfurized compounds, and flavonoids. Novel compounds of interest include chitosan obtained by the deacetylation of chitin, with beneficial properties such as biocompatibility, biodegradability, non-toxicity, and chelation of metal ions. This compound has shown its potential to modify the rumen microbiome, improve nitrogen (N) metabolism, and mitigate enteric methane (CH4) under some circumstances. Further evaluations in vivo are necessary at different doses in ruminant species as well as the economic evaluation of its incorporation in practical rations.AbstractLivestock production is a main source of anthropogenic greenhouse gases (GHG). The main gases are CH4 with a global warming potential (GWP) 25 times and nitrous oxide (N2O) with a GWP 298 times, that of carbon dioxide (CO2) arising from enteric fermentation or from manure management, respectively. In fact, CH4 is the second most important GHG emitted globally. This current scenario has increased the concerns about global warming and encouraged the development of intensive research on different natural compounds to be used as feed additives in ruminant rations and modify the rumen ecosystem, fermentation pattern, and mitigate enteric CH4. The compounds most studied are the secondary metabolites of plants, which include a vast array of chemical substances like polyphenols and saponins that are present in plant tissues of different species, but the results are not consistent, and the extraction cost has constrained their utilization in practical animal feeding. Other new compounds of interest include polysaccharide biopolymers such as chitosan, mainly obtained as a marine co-product. As with other compounds, the effect of chitosan on the rumen microbial population depends on the source, purity, dose, process of extraction, and storage. In addition, it is important to identify compounds without adverse effects on rumen fermentation. The present review is aimed at providing in...

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Polyphenols: Food Sources and Health Benefits

Cited by 20 publications

References 59 publications

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

The Role of Chitosan as a Possible Agent for Enteric Methane Mitigation in Ruminants

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