Frontiers in Nutrition,
Год журнала:
2023,
Номер
10
Опубликована: Май 24, 2023
In
the
last
decades,
evidence
has
indicated
beneficial
properties
of
dietary
polyphenols.
vitro
and
in
vivo
studies
support
that
regular
intake
these
compounds
may
be
a
strategy
to
reduce
risks
some
chronic
non-communicable
diseases.
Despite
their
properties,
they
are
poorly
bioavailable
compounds.
Thus,
main
objective
this
review
is
explore
how
nanotechnology
improves
human
health
while
reducing
environmental
impacts
with
sustainable
use
vegetable
residues,
from
extraction
development
functional
foods
supplements.
This
extensive
literature
discusses
different
based
on
application
stabilize
polyphenolic
maintain
physical–chemical
stability.
Food
industries
commonly
generate
significant
amount
solid
waste.
Exploring
bioactive
waste
been
considered
line
emerging
global
sustainability
needs.
Nanotechnology
can
an
efficient
tool
overcome
challenge
molecular
instability,
especially
using
polysaccharides
such
as
pectin
assembling
material.
Complex
biomaterials
extracted
citrus
apple
peels
(from
juice
industries)
constitute
promising
wall
material
stabilizing
chemically
sensitive
Pectin
excellent
biomaterial
form
nanostructures,
it
low
toxicity,
biocompatible,
resistant
enzymes.
The
potential
polyphenols
residues
inclusion
food
supplements
possible
constitutes
approach
for
effectively
including
diet.
Extracting
polyphenolics
industrial
feasible
add
value
by-products,
nature
preserve
Frontiers in Nutrition,
Год журнала:
2023,
Номер
10
Опубликована: Март 28, 2023
Plants
are
recognized
as
natural
sources
of
antioxidants
(e.g.,
polyphenols,
flavonoids,
vitamins,
and
other
active
compounds)
that
can
be
extracted
by
green
solvents
like
water,
ethanol,
or
their
binary
mixtures.
Plant
extracts
becoming
more
used
food
additives
in
various
systems
due
to
antioxidant
abilities.
Their
application
increases
the
shelf
life
products
preventing
undesirable
changes
nutritional
sensory
properties,
such
formation
off-flavors
lipid-rich
food.
This
review
summarizes
most
recent
literature
about
water
ethanol-water
plant
flavors,
colorings,
preservatives
fortify
beverages.
study
is
performed
with
particular
attention
describing
benefits
extract-fortified
meat,
vegetable
oils,
biscuits,
pastries,
some
beverages,
yogurt,
cheese,
dairy
products.
Antioxidant-rich
positively
affect
safety
partially
fully
replacing
synthetic
antioxidants,
which
have
lately
been
linked
health
issues
toxicological
carcinogenic
consequences.
On
hand,
limitations
challenges
using
extract
should
considered,
stability,
level
purity,
compatibility
matrix,
price,
aspects
distinct
taste,
others.
In
future,
continuous
development
a
tendency
use
these
ingredients
expected,
indicated
number
published
works
this
area,
particularly
past
decade.
Trends in Food Science & Technology,
Год журнала:
2024,
Номер
147, С. 104469 - 104469
Опубликована: Март 25, 2024
The
global
demand
for
plant-based
foods
has
increased
interests
to
new
materials
and
processing
strategies.
Plant
protein-polyphenol
interactions
driven
by
covalent
and/or
non-covalent
bonds
are
known
impact
sensorial,
physicochemical,
functional
properties
of
foods.
Emerging
technologies
have
potential
enhance
plant
protein
functionality
promoting
structural
changes
owing
interactions.
latest
trends
in
the
on
interest
food
industry.
This
review
highlights
induced
physical
chemical
improvement
proteins
subject
structure.
It
presents
polyphenol
type,
recent
development
physicochemical
treatments,
examples
applications,
future
research
directions.
interaction
dynamics
between
polyphenols
contingent
pH
levels
technologies.
Covalent
conjugates
could
induce
a
more
significant
rearrangement
than
interactions,
leading
greater
functionality.
addition
generally
augments
functionality,
often
unordered
unfolded
structure
proteins.
Physical
treatments
including
ultrasound,
self-assembly,
polysaccharide
addition,
combined
promising
methods
reinforce
improve
advancing
quality,
safety,
preservation
nutrients.
critical
examination
provides
insights
into
desirable
technology
food.
Current Research in Food Science,
Год журнала:
2024,
Номер
8, С. 100715 - 100715
Опубликована: Янв. 1, 2024
Plant
polyphenols
play
an
essential
role
in
human
health.
The
bioactivity
of
depends
not
only
on
their
content
but
also
bioavailability
food.
processing
techniques,
especially
non-thermal
processing,
improve
the
retention
and
polyphenolic
substances.
However,
there
are
limited
studies
summarizing
relationship
between
polyphenols,
potential
mechanisms.
This
review
aims
to
summarize
effects
techniques
fruits
vegetables.
Importantly,
disruption
cell
walls
membranes,
inhibition
enzyme
activities,
free
radical
reactions,
plant
stress
responses,
interactions
with
food
matrix
caused
by
described.
study
enhance
understanding
significance
technology
preserving
nutritional
properties
dietary
plant-based
foods.
It
offers
theoretical
support
for
contribution
improving
nutrition.
Compounds,
Год журнала:
2025,
Номер
5(1), С. 4 - 4
Опубликована: Фев. 3, 2025
The
depletion
of
fossil
fuels
and
environmental
concerns
have
driven
the
development
sustainable
materials,
including
bio-based
biodegradable
plastics,
as
alternatives
to
conventional
plastics.
Although
these
plastics
aid
in
waste
management
climate
change
mitigation,
their
vulnerability
oxidative
degradation
impacts
longevity,
durability,
performance.
Natural
antioxidants
such
tocopherols,
flavonoids,
tannins,
extracted
from
plants
or
agri-food
waste,
present
a
alternative
synthetic
stabilizers
by
enhancing
thermal
stability
polymers
like
poly(lactic
acid)
(PLA),
poly(butylene
succinate)
(PBS),
succinate-adipate)
(PBSA),
adipate-co-terephthalate)
(PBAT),
poly(hydroxyalkanoate)
(PHA),
starch-based
materials.
This
review
highlights
recent
advances
stabilized
with
natural
antioxidants,
mechanisms
action,
role
improving
material
properties
for
applications
packaging.
Additionally,
it
explores
impact
on
recycling
processes,
advancements
composite
production
techniques,
future
research
directions.
Bioplastics
can
achieve
enhanced
performance,
reduce
support
circular
economy
incorporating
antioxidants.
Foods,
Год журнала:
2025,
Номер
14(5), С. 745 - 745
Опубликована: Фев. 22, 2025
Green
tea
possesses
antioxidant,
anti-inflammatory,
anticancer,
and
antimicrobial
activities,
reduces
body
weight,
slows
down
aging.
These
effects
are
primarily
attributed
to
catechins
contained
in
green
leaves,
particularly
epigallocatechin-3-gallate.
However,
humans,
the
realization
of
tea's
beneficial
is
limited.
In
order
summarize
critically
analyze
available
scientific
information
about
health
benefits
issues
related
its
use,
we
conducted
an
in-depth
literature
review
databases.
A
number
vitro
studies
reported
that
modulate
various
signaling
pathways
cells,
which
thought
underlie
their
effects.
data
on
humans
scarce,
partly
due
low
stability
oral
bioavailability.
Furthermore,
may
also
participate
pharmacokinetic
interactions
when
co-administered
with
certain
drugs
such
as
anticancer
agents,
for
cardiovascular
diseases,
immunosuppressors,
etc.
As
a
result,
adverse
drug
reactions
or
therapy
failure
occur.
conclusion,
over
years,
approaches
have
been
investigated
optimize
catechin
intake
achieve
but
date,
use
prophylaxis
disease
treatment
remains
Therefore,
future
regarding
possibilities
administration
needed.
Chemico-Biological Interactions,
Год журнала:
2025,
Номер
unknown, С. 111489 - 111489
Опубликована: Март 1, 2025
Oxidative
stress
and
chronic
inflammation
are
important
drivers
in
the
pathogenesis
progression
of
many
diseases,
such
as
cancers
breast,
kidney,
lung,
others,
autoimmune
diseases
(rheumatoid
arthritis),
cardiovascular
(hypertension,
atherosclerosis,
arrhythmia),
neurodegenerative
(Alzheimer's
disease,
Parkinson's
Huntington's
disease),
mental
disorders
(depression,
schizophrenia,
bipolar
disorder),
gastrointestinal
(inflammatory
bowel
colorectal
cancer),
other
disorders.
With
increasing
demand
for
less
toxic
more
tolerable
therapies,
flavonoids
have
potential
to
effectively
modulate
responsiveness
conventional
therapy
radiotherapy.
Flavonoids
polyphenolic
compounds
found
fruits,
vegetables,
grains,
plant-derived
beverages.
Six
twelve
structurally
different
flavonoid
subgroups
dietary
significance
include
anthocyanidins
(e.g.
pelargonidin,
cyanidin),
flavan-3-ols
epicatechin,
epigallocatechin),
flavonols
quercetin,
kaempferol),
flavones
luteolin,
baicalein),
flavanones
hesperetin,
naringenin),
isoflavones
(daidzein,
genistein).
The
health
benefits
related
their
structural
characteristics,
number
position
hydroxyl
groups
presence
C2=C3
double
bonds,
which
predetermine
ability
chelate
metal
ions,
terminate
ROS
radicals
formed
by
Fenton
reaction),
interact
with
biological
targets
trigger
a
response.
Based
on
these
can
exert
both
antioxidant
or
prooxidant
properties,
activity
ROS-scavenging
enzymes
expression
activation
proinflammatory
cytokines
(e.g.,
interleukin-1beta
(IL-1β),
interleukin-6
(IL-6),
tumor
necrosis
factor-alpha
(TNF-α)),
induce
apoptosis
autophagy,
target
key
signaling
pathways,
nuclear
factor
erythroid
2-related
2
(Nrf2)
Bcl-2
family
proteins.
This
review
aims
briefly
discuss
mutually
interconnected
aspects
oxidative
inflammatory
mechanisms,
lipid
peroxidation,
protein
oxidation,
DNA
damage,
mechanism
resolution
inflammation.
major
part
this
article
discusses
role
alleviating
inflammation,
two
common
components
human
diseases.
results
epidemiological
studies
also
presented.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2022,
Номер
21(5), С. 4378 - 4401
Опубликована: Авг. 26, 2022
The
health
benefits
of
anthocyanins
are
compromised
by
their
chemical
instability
and
susceptibility
to
external
stress.
Researchers
found
that
the
interaction
between
macromolecular
components
such
as
proteins
polysaccharides
substantially
determines
stability
during
food
processing
storage.
topic
thus
has
attracted
much
attention
in
recent
years.
This
review
underlines
new
insights
gained
our
current
study
physical
properties
functional
complex
systems.
It
examines
or
focusing
on
"structure-stability"
relationship.
Furthermore,
multispectral
molecular
computing
simulations
used
chief
instruments
explore
interaction's
mechanism.
During
storage,
is
generally
influenced
adverse
characteristics
beverage,
including
temperature,
light,
oxygen,
enzymes,
pH.
While
action
modes
types
protein/polysaccharide
mainly
depend
structures,
noncovalent
them
key
intermolecular
force
increases
anthocyanins.
Our
goal
provide
latest
understanding
under
conditions
further
improve
utilization
industries.
Practical
Application:
provides
support
for
steady-state
protection
active
substances.
