Journal ArticleDOI
A review on protein–phenolic interactions and associated changes
TLDR
In this article, the effects of protein-phenolic interactions under various conditions on protein and phenolic compound's structure and functionality are described, including temperature, pH, protein type and concentration, and the type and structure of phenolic compounds.About:
This article is published in Food Research International.The article was published on 2013-05-01. It has received 856 citations till now.read more
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The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility
TL;DR: This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota bypolyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.
Journal ArticleDOI
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.
Olugbenga P. Soladoye,Olugbenga P. Soladoye,M.L. Juárez,Jennifer L. Aalhus,P. Shand,Mario Estévez +5 more
TL;DR: The current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health are explored.
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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein.
Yungang Cao,Youling L. Xiong +1 more
TL;DR: The results showed that CA generally inhibited protein carbonyl formation but did not prevent sulphydryl and amine losses caused by oxidation, which can explain why processed meats with phenolic-rich spices and herbs often exhibit variable texture-forming properties.
Journal ArticleDOI
Insoluble-Bound Phenolics in Food.
Fereidoon Shahidi,Ju Dong Yeo +1 more
TL;DR: The topic of insoluble-bound phenolics, especially their localization, synthesis, transfer and formation in plant cells, as well as their metabolism in the human digestive system and corresponding bioactivities are reviewed.
Journal ArticleDOI
Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
TL;DR: The protein-polyphenol conjugates with higher thermal stability, antioxidant activities, better emulsifying properties and enhanced gelling property can be used as novel food additives for improvement of functionalities and quality of food products.
References
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Journal ArticleDOI
Polyphenols: food sources and bioavailability
TL;DR: The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.
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The Chemistry behind Antioxidant Capacity Assays
TL;DR: This analysis suggests that the total phenols assay by FCR be used to quantify an antioxidant's reducing capacity and the ORAC assay to quantify peroxyl radical scavenging capacity, to comprehensively study different aspects of antioxidants.
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Dietary Intake and Bioavailability of Polyphenols
TL;DR: Both chemical and biochemical factors that affect the absorption and metabolism of polyphenols are reviewed, with particular emphasis on flavonoid glycosides.
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Natural polyphenols (vegetable tannins) as drugs: possible modes of action
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Phenol antioxidant quantity and quality in foods: fruits.
TL;DR: Fruits, specifically apples and cranberries, have phenol antioxidants that can enrich lower density lipoproteins and protect them from oxidation and, using the authors' assay, fruits had significantly better quantity and quality of Phenol antioxidants than vegetables.