Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content
Joseph A. Rothwell,Jara Pérez-Jiménez,Vanessa Neveu,Alexander Medina-Remón,N. M’hiri,Paula García-Lobato,Claudine Manach,Craig Knox,Roman Eisner,David S. Wishart,Augustin Scalbert +10 more
TLDR
The third release of the Phenol-Explorer database is reported, which adds data on the effects of food processing on polyphenol contents in foods, and is the first database on the effect of foodprocessing onpolyphenol content and all data may be traced back to original sources.Abstract:
Polyphenols are a major class of bioactive phytochemicals whose consumption may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, type II diabetes and cancers. Phenol-Explorer, launched in 2009, is the only freely available web-based database on the content of polyphenols in food and their in vivo metabolism and pharmacokinetics. Here we report the third release of the database (Phenol-Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in foods. Data on >100 foods, covering 161 polyphenols or groups of polyphenols before and after processing, were collected from 129 peer-reviewed publications and entered into new tables linked to the existing relational design. The effect of processing on polyphenol content is expressed in the form of retention factor coefficients, or the proportion of a given polyphenol retained after processing, adjusted for change in water content. The result is the first database on the effects of food processing on polyphenol content and, following the model initially defined for Phenol-Explorer, all data may be traced back to original sources. The new update will allow polyphenol scientists to more accurately estimate polyphenol exposure from dietary surveys.read more
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The Role of Polyphenols in Human Health and Food Systems: A Mini-Review.
TL;DR: The need for increased regulation and guidelines for polyphenol consumption and supplementation is asserted in order to ensure consumers remain safe and informed about polyphenols.
Journal ArticleDOI
The Therapeutic Potential of Apigenin.
Bahare Salehi,Alessandro Venditti,Mehdi Sharifi-Rad,Dorota Kregiel,Javad Sharifi-Rad,Alessandra Durazzo,Massimo Lucarini,Antonello Santini,Eliana B. Souto,Ettore Novellino,Hubert Antolak,Elena Azzini,William N. Setzer,Natália Martins +13 more
TL;DR: This work is an updated overview of apigenin, focusing on its health-promoting effects/therapeutic functions and, in particular, results of in vivo research, and an introduction to its chemistry.
Journal ArticleDOI
Polyphenols: A concise overview on the chemistry, occurrence, and human health
Alessandra Durazzo,Massimo Lucarini,Eliana B. Souto,Eliana B. Souto,Carla Cicala,Elisabetta Caiazzo,Angelo A. Izzo,Ettore Novellino,Antonello Santini +8 more
TL;DR: This review gives an updated picture of each class of phenolic compounds and their properties and the use of current existing databases of bioactive compounds including polyphenols is described as key tools for human health research.
Journal ArticleDOI
Phenolic Profile and Susceptibility to Fusarium Infection of Pigmented Maize Cultivars.
Jamila Bernardi,Lorenzo Stagnati,Luigi Lucini,Gabriele Rocchetti,Alessandra Lanubile,Carolina Cortellini,Giovanni De Poli,Matteo Busconi,Adriano Marocco +8 more
TL;DR: “Rostrato Rosso” was the richest in anthocyanins whilst phenolic acids were the second class in abundance, with comparable values detected between cultivars, and was highly resistant to fungal penetration and diffusion.
Journal ArticleDOI
Dietary factors affecting polyphenol bioavailability
TL;DR: Increased knowledge of the factors affecting polyphenol bioavailability, including dietary factors, is paramount and polyphenols may act synergistically due to their influence on efflux transporters such as p-glycoprotein.
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