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Type: Capítulo de livro
Title: Recent Progress In Bioprocessing Techniques To Improve Bioaccessibility Of Polyphenols In Food
Author: Ferreira L.R.
Macedo J.A.
Macedo G.A.
Abstract: Polyphenols are chemically defined as substances that contain an aromatic ring withone or more hydroxyl substituents, including functional derivative (esters, methyl ethers,glycosides etc.). These substances include simple phenolics, phenolic acids, flavonoids,tannins and lignans and are found in a wide variety of plant sources including vegetables,fruits, cereals, tea, coffee, cocoa, wine, fruit juice and soy. They have ideal structuralchemistry for free radical scavenging activities, thus exhibit a wide range of beneficialhealth effects as a consequence of their antioxidant properties. The health effects ofpolyphenols depend upon their bioavailability. Natural polyphenols often occur asglycosides, esters of quinic acid, shikimic acid or tartaric acid or polymers which couldreduce their ability to function as good antioxidants since availability of free hydroxylgroups is important for resonance stabilization of free radicals. For these reason,biotransformation in the gastrointestinal tract plays an essential role in polyphenolbioavailability. As an alternative, bioprocess such as fermentation and enzymatichydrolysis of the plant sources and their products, appears to be an attractive means ofenhancing functional activity of such phenolic antioxidants by increasing theconcentration of free phenolics from their glycosides or other conjugates. A review ispresented to discuss what is currently known about increasing bioaccessibility of polyphenols in food by enzymatic hydrolysis and fermentation and which areas ofresearch require further study. © 2013 Nova Science Publishers, Inc. All rights reserved.
Editor: Nova Science Publishers, Inc.
Rights: fechado
Identifier DOI: 
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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