Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective

• Type: Another Publication in an International Scientific Journal
• Date: 2023

Authors

Fernandes, A (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Foods

Vol. 12

Final page: 1052

Publisher: MDPI

Indexing

ISI Web of Knowledge - 27 Citations

Scopus - 31 Citations

Other information

Authenticus ID: P-00Y-3XW

DOI: 10.3390/foods12051052

Abstract (EN): In the past few years, numerous studies have investigated the correlation between polyphenol intake and the prevention of several chronic diseases. Research regarding the global biological fate and bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts of non-extractable polyphenols, closely associated with the plant cell wall matrix (namely with dietary fibers), are also delivered during digestion, although they are ignored in biological, nutritional, and epidemiological studies. These conjugates have gained the spotlight because they may exert their bioactivities for much longer than extractable polyphenols. Additionally, from a technological food perspective, polyphenols combined with dietary fibers have become increasingly interesting as they could be useful for the food industry to enhance technological functionalities. Non-extractable polyphenols include low molecular weight compounds such as phenolic acids and high molecular weight polymeric compounds such as proanthocyanidins and hydrolysable tannins. Studies concerning these conjugates are scarce, and usually refer to the compositional analysis of individual components rather than to the whole fraction. In this context, the knowledge and exploitation of non-extractable polyphenol-dietary fiber conjugates will be the focus of this review, aiming to access their potential nutritional and biological effect, together with their functional properties.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 24