Journal
JOURNAL OF MEDICINAL FOOD
Volume 21, Issue 2, Pages 188-198Publisher
MARY ANN LIEBERT, INC
DOI: 10.1089/jmf.2017.0057
Keywords
antioxidants; bioavailability; protein-phenolic interactions
Funding
- National Council of Sciences and Technology of Mexico
- CONACYT [168708]
- NutriOmics Research Chair from Tecnologico de Monterrey
- CONACYT
Ask authors/readers for more resources
Phenolic-protein interactions (PPI), which naturally occur in most food systems, are being intentionally designed to enhance functional performance of phenolic compounds (PC). PPI have been primarily associated with changes related to sensorial, nutritional, and nutraceutical features of foods. Furthermore, these interactions affect properties such as astringency, protein digestibility, absorption, and bioavailability of antioxidants. Therefore, new product development should pay attention to these interactions and not only on the concentration of PC. PPI protect PC from degradation due to enzymatic attack or pH changes in the lumen of the intestinal tract. Due to PPI, PC are delivered to the colon where they are metabolized by the microbiota and generate an antioxidant environment. Interactions with proteins also may enhance the antiproliferative activity of PC in some specific tumor cell lines. In this review, the effects of PPI that affect both food properties and health benefits are discussed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available