Polyphenols: Plant Sources and Food Industry Applications

Abstract

Background: Numerous epidemiological studies have demonstrated the association between (poly)phenol-rich foods and human health. Growing consumer knowledge of the relationship between diet, good health and disease prevention stimulated manufacturing opportunities. Functional foods and their synergistic health benefits, beyond just being a source of individual nutrients, are highly demanded by consumers. Objective: Therefore, the aim of this study was to review available literature focusing on the nutraceutical role of (poly)phenols, and role in functional foods production, with a specific focus on (poly)phenols derived from byproducts. Results: The review of the literature showed that antioxidant extracted from residual sources could prevent lipid peroxidation and protect against oxidative damage by scavenging oxygen radicals, and therefore contribute to the longer stability of foods, be used for increasing the stability of foods. These effects may also translate to humans, improving the effects on health of certain foods. Conclusion: However, careful monitoring of production is needed in order to maximize the (poly)phenol content of plant foods.

Polyphenols from Food and Natural Products: Neuroprotection and Safety

“…Recently, the food industry also became interested in byproducts derived from plants and fruits due to their rich content of polyphenols, and potential use in functional foods or food supplements [20]. Although some phenolic compounds are specific to some fruits and plants, many polyphenols are present in several food sources [2], and many fruits and vegetables produce more than one particular type of phenol, being more or less rich in an assortment of those compounds [21].…”

“…Furthermore, the level of polyphenols in the same plant is not constant, but varies with, for example, crop and atmospheric conditions [20,21]. This variation of polyphenol content in what appears to be the same plant or fruit makes it difficult to assess the ingested amount by a particular person.…”

Products Derived from Buchenavia tetraphylla Leaves Have In Vitro Antioxidant Activity and Protect Tenebrio molitor Larvae against Escherichia coli-Induced Injury

“…The antioxidants (natural or synthetic) can act through different mechanisms in the organism, such as: (i) direct neutralization of free radicals; (ii) expression of molecules from the host antioxidant defense systems; (iii) inhibition of oxidant enzymes (leading to reduction of free radicals' generation/propagation) [10][11][12][13]. These compounds can also be used in the food industry to maintain the physical-chemical quality of fruits, meat, and other foods [14][15][16]. Due to the side effects of synthetic antioxidants, those from natural sources are preferred; this context leads to a constant search for plant-derived compounds with this property [4,[10][11][12][14][15][16][17][18].…”

“…These compounds can also be used in the food industry to maintain the physical-chemical quality of fruits, meat, and other foods [14][15][16]. Due to the side effects of synthetic antioxidants, those from natural sources are preferred; this context leads to a constant search for plant-derived compounds with this property [4,[10][11][12][14][15][16][17][18].…”

“…In addition, antioxidant compounds have been related to the therapeutic properties of the species considered medicinal. In fact, substances with antioxidant actions have been detected in different products derived from plants (juices, teas, extracts, infusions) used in the treatment and prevention of diseases [10][11][12]14,17]. However, the antioxidant potential of some medicinal plants is still unexploited; and the neotropical species called Buchenavia tetraphylla (Aubl.)…”