Review: dietary phenolic compounds, health benefits and bioaccessibility
Palavras-chave:
Phenolic Compounds, Biotransformation, Metabolism, Compuestos Fenólicos, Biotransformación, MetabolismoResumo
Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals are related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, the bioaccessibility of phenolic compounds is not often considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review, we aim to present a comprehensive knowledge of the potential health promotion effects of polyphenols and the importance of considering the factors that affect their bioavailability on research projects.
In recent years, there has been an increased awareness of the effect of food on health, thus leading to a rise in the consumption of fruit, vegetables, and cereal-based food. Many studies have approached the bioactive properties of bioactive compounds such as phenolic compounds. Nonetheless, bioactive claims are made without taking into consideration the further modifications to which phenolic compounds are subjected once ingested. This study is a comprehensive review of the health claims and bioavailability of phenolic compounds.
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