Food Hydrocolloids, Год журнала: 2023, Номер 150, С. 109635 - 109635
Опубликована: Дек. 12, 2023
Язык: Английский
Foods, Год журнала: 2022, Номер 11(15), С. 2189 - 2189
Опубликована: Июль 23, 2022
Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, cholesterol, and cancer. A variety functional foods been designed developed with plant as the main active ingredients. Polyphenols mainly come from vegetables fruits can generally be divided according to structure into flavonoids, astragalus, phenolic acids, lignans. are a group plant-derived food ingredients different molecular structures various biological activities antioxidant, anti-inflammatory, anticancer properties. However, polyphenolic compounds low oral bioavailability, which limits application nutraceuticals. Fortunately, green bio-based nanocarriers well suited for encapsulating, protecting, delivering polyphenols, thereby improving bioavailability. In this paper, health benefits prevention diseases summarized, review research progress improvement bioavailability polyphenols. great potential formulations nutrition products. future, development food-grade delivery carriers encapsulation could solve limitations poor water solubility practical applications.
Язык: Английский
Процитировано
154
Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер 72(4), С. 2250 - 2262
Опубликована: Янв. 18, 2024
This study explores the structural characterization of six noncovalent polyphenol–starch complexes and their prebiotic activities during in vitro digestion fermentation. Ferulic acid, caffeic gallic isoquercetin, astragalin, hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) SPS. A partial release flavonoids from was observed via digestion, while phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that altered spatial configuration polysaccharides intramolecular hydrogen bonds formed. Additionally, polyphenol–SPS exerted inhibitory effects on compared to gelatinized SPS, owing increase resistant fraction. It different stimulated growth Lactobacillus rhamnosus Bifidobacterium bifidum, inhibiting Escherichia coli. Moreover, fermentation experiments utilized by gut microbiota, resulting production short-chain fatty a decrease pH. In addition, composition microbiota promoting beneficial bacteria decreasing pathogenic bacteria. Polyphenol–SPS exhibit great potential for use as exert dual microbiota.
Язык: Английский
Процитировано
20
Food Hydrocolloids, Год журнала: 2024, Номер 151, С. 109782 - 109782
Опубликована: Янв. 19, 2024
Язык: Английский
Процитировано
19
International Journal of Biological Macromolecules, Год журнала: 2024, Номер 278, С. 134594 - 134594
Опубликована: Авг. 8, 2024
Язык: Английский
Процитировано
18
Biomaterials Science, Год журнала: 2024, Номер 12(6), С. 1405 - 1424
Опубликована: Янв. 1, 2024
This review introduces gallic-acid hydrogels, covering their crosslinking mechanisms, physicochemical properties, synthesis methods, and biomedical applications, aiming to provide inspiration for the design of multifunctional polyphenol hydrogels.
Язык: Английский
Процитировано
16
Foods, Год журнала: 2023, Номер 12(5), С. 1052 - 1052
Опубликована: Март 1, 2023
In the past few years, numerous studies have investigated correlation between polyphenol intake and prevention of several chronic diseases. Research regarding global biological fate bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts non-extractable polyphenols, closely associated with plant cell wall matrix (namely dietary fibers), are also delivered during digestion, although they ignored biological, nutritional, epidemiological studies. These conjugates gained spotlight because may exert their bioactivities for much longer than polyphenols. Additionally, a technological food perspective, combined fibers become increasingly interesting as could useful industry enhance functionalities. Non-extractable include low molecular weight compounds such phenolic acids high polymeric proanthocyanidins hydrolysable tannins. Studies concerning these scarce, usually refer compositional analysis individual components rather whole fraction. this context, knowledge exploitation polyphenol-dietary fiber will focus review, aiming access potential nutritional effect, together functional properties.
Язык: Английский
Процитировано
41
Journal of Colloid and Interface Science, Год журнала: 2023, Номер 647, С. 32 - 42
Опубликована: Май 24, 2023
Язык: Английский
Процитировано
37
Trends in Food Science & Technology, Год журнала: 2023, Номер 141, С. 104195 - 104195
Опубликована: Окт. 4, 2023
Язык: Английский
Процитировано
32
Food Hydrocolloids, Год журнала: 2023, Номер 146, С. 109221 - 109221
Опубликована: Авг. 28, 2023
In recent years, the consumption of functional foods containing health-beneficial ingredients has become increasingly popular. Polyphenols are among most important and bioactive molecules found in a variety fresh produce food products. However, limited solubility polyphenols water can significantly affect their bioavailability, thereby reducing potential health benefits. To overcome this limitation, various approaches have been explored, including molecular enhancers, nanoparticles, encapsulation systems, conjugation methods. review, we focus on advances methods for enhancing bioavailability polyphenols. We provide concise overview types determination and, subsequently, discuss concept methods, different synthesizing confirmation procedures, effects polysaccharides Overall, review provides comprehensive update that be used to improve highlights these enhance benefits polyphenol-rich foods.
Язык: Английский
Процитировано
31
Critical Reviews in Food Science and Nutrition, Год журнала: 2023, Номер 64(33), С. 12487 - 12499
Опубликована: Сен. 4, 2023
Tea polyphenols (TPs) are the most important active component of tea and have become a research focus among natural products, thanks to their antioxidant, lipid-lowering, liver-protecting, anti-tumor, other biological activities. Polyphenols can interact with food components, such as protein, polysaccharides, lipids, metal ions further improve texture, flavor, sensory quality food, widely used in fields, preservatives, antibacterial agents packaging. However, instability TPs under conditions light or heat low bioavailability gastrointestinal environment also hinder application food. In this review, we summarized health benefits TPs. order better use analyzed form mechanism interaction between main polysaccharides proteins. Moreover, reviewed into optimizing applications by bio-based delivery systems, liposomes, nanoemulsions, nanoparticles, so stability bioactivity application. As an effective ingredient, great potential be applied functional produce for human health.
Язык: Английский
Процитировано
26