Journal ArticleDOI
A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds : Based on its activity in the treatment of Type 2 Diabetes
TLDR
The utilization of microencapsulated polyphenols, instead of free compounds, can effectively alleviate the deficiencies of phenolic compounds, and this review provided valuable insight that may be useful for identifying trends in the commercialization ofmicroencapsulation -technological products or for identifying new research areas.Abstract:
Background Studies on and the application of polyphenolic compounds, have recently attracted great interest in the functional foods due to their potential health benefits to humans. However, the major disadvantage associated with phenolic compounds is their constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability. Scope and approach The aim of this study is to give an overview of the microencapsulation technology to enhance bioavailability of phenolic compounds. Furthermore, the anti-diabetic effect of microencapsulated phenolic compounds and capability of them to produce new functional foods will be discussed. Key findings and conclusions The utilization of microencapsulated polyphenols, instead of free compounds, can effectively alleviate the deficiencies. This review provided valuable insight that may be useful for identifying trends in the commercialization of microencapsulation -technological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.read more
Citations
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Journal ArticleDOI
Polyphenols and their applications: An approach in food chemistry and innovation potential.
Fábio Fernandes de Araújo,David de Paulo Farias,Iramaia Angélica Neri-Numa,Glaucia Maria Pastore +3 more
TL;DR: The intake of these compounds in appropriate concentrations can present promising effects in the prevention of diseases such as diabetes, obesity, Parkinson's, Alzheimer's, and others.
Journal ArticleDOI
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
Kumar Shubham,T. Anukiruthika,Sayantani Dutta,A.V. Kashyap,Jeyan A. Moses,C. Anandharamakrishnan +5 more
TL;DR: Food fortification is a promising strategy for reducing the prevalence of anemia but the scalability, cost economics, safety concerns and acceptability of the iron-fortified foods remain as constraints that have to be addressed.
Journal ArticleDOI
Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds.
TL;DR: MAE and UAE involve shorter extraction times than do PLE and SFE, but the use of the ethanol–water mixture for MAE, PLE, and UAE is recommended, and extraction yields and recovery rates can be enhanced by combining and integrating extraction methods.
Book ChapterDOI
Plant phenolics as functional food ingredients.
Celestino Santos-Buelga,Ana M. González-Paramás,Taofiq Oludemi,Begoña Ayuda-Durán,Susana González-Manzano +4 more
TL;DR: This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action, as well as their legal situation regarding the possibility of making "health claims" based on their presence in food and beverages.
Journal ArticleDOI
Health benefits of polyphenols: A concise review.
TL;DR: Scientific literature evidence supports the use of plant-based food polyphenols as therapeutic agents that could help to alleviate NCD's burden, and how natural antioxidants from medicinal plants might help prevent or repair damage caused by free radicals, such as oxidative stress is discussed.
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