Journal ArticleDOI
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
TLDR
Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of considerable interest due to their antioxidant properties as mentioned in this paper, and their structures may range from a simple phenolic molecule to a complex high-molecular weight polymer.About:
This article is published in Food Chemistry.The article was published on 2006-01-01. It has received 2723 citations till now.read more
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A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables.
TL;DR: Information is provided on the most recent developments in the chemical investigation of polyphenols emphasising the extraction, separation and analysis of these compounds by chromatographic and spectral techniques.
Journal ArticleDOI
Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay
Reşat Apak,Kubilay Güçlü,Birsen Demirata,Mustafa Özyürek,Saliha Esin Çelik,Burcu Bektaşoğlu,K. Işıl Berker,Dilek Ozyurt +7 more
TL;DR: This review intends to offer a critical evaluation of existing antioxidant assays applied to phenolics, and reports the development of a simple and low-cost antioxidant capacity assay for dietary polyphenols, vitamins C and E, and human serum antioxidants, which is named the CUPRAC (cupric ion reducing antioxidant capacity) method.
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Food microstructure affects the bioavailability of several nutrients.
TL;DR: This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients, types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix-nutrient interactions, and their effect on theBioavailability of selected nutrients.
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Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
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Current options for the valorization of food manufacturing waste: a review
TL;DR: In this article, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from the food processing industry.
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Structure-antioxidant activity relationships of flavonoids and phenolic acids
TL;DR: The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
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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.
Journal Article
The Effects of Plant Flavonoids on Mammalian Cells:Implications for Inflammation, Heart Disease, and Cancer
TL;DR: Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional, and suggestions are made where such possibilities may be worth pursuing.
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Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.
TL;DR: Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction.
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Flavonoids as Antioxidants
TL;DR: This review presents the current knowledge on structural aspects and in vitro antioxidant capacity of most common flavonoids as well as in vivo antioxidant activity and effects on endogenous antioxidants.