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Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants.
Alu'datt, Muhammad H; Rababah, Taha; Alhamad, Mohammad N; Al-Rabadi, Ghaid J; Tranchant, Carole C; Almajwal, Ali; Kubow, Stan; Alli, Inteaz.
Afiliación
  • Alu'datt MH; a Department of Food Science and Agricultural Chemistry , Macdonald Campus, McGill University , 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec , Canada H9X 3V9.
  • Rababah T; b Faculty of Agriculture , Jordan University of Science and Technology , Irbid , Jordan.
  • Alhamad MN; b Faculty of Agriculture , Jordan University of Science and Technology , Irbid , Jordan.
  • Al-Rabadi GJ; b Faculty of Agriculture , Jordan University of Science and Technology , Irbid , Jordan.
  • Tranchant CC; c Department of Animal Production , Faculty of Agriculture, Mu'tah University , Karak , Jordan.
  • Almajwal A; d School of Food Science , Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton , Moncton , New Brunswick , Canada E1A 3E9.
  • Kubow S; e Department of Community Health Sciences, College of Applied Medical Sciences , King Saud University , Riyadh , Saudi Arabia.
  • Alli I; f School of Human Nutrition, Macdonald Campus , McGill University , 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec , Canada H9X 3V9.
Crit Rev Food Sci Nutr ; 58(18): 3209-3218, 2018.
Article en En | MEDLINE | ID: mdl-29027830
Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nutritional consequences resulting from the binding between certain phenolic compounds and the macronutrient and micronutrient constituents of foods. The goal of this review is to provide a summary of studies investigating endogenous phenolic interactions with major components in food systems, including carbohydrates, proteins, lipids, minerals and vitamins, with a focus on the phenolic compounds and nutrients in oil-bearing plants. Another major objective is to provide a comprehensive overview of the chemical nature of phenolic interactions with food constituents that could affect the quality, nutritional and functional properties of foods. Such information can assist in the discovery and optimization of specific phenolic complexes in plant-based foods that could be utilized towards various applications in the food, nutraceutical and pharmaceutical industries.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Plantas Comestibles / Aceites de Plantas Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Plantas Comestibles / Aceites de Plantas Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article Pais de publicación: Estados Unidos