Artículo
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Rocchetti, Gabriele; Perez Gregorio, Rosa; Lorenzo, Jose M.; Barba, Francisco J.; Oliveira, Paula García; Prieto, Miguel A.; Simal Gandara, Jesus; Mosse, Juana Inés
; Motilva, Maria Jose; Tomas, Merve; Patrone, Vania; Capanoglu, Esra; Lucini, Luigi
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
02/2022
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Comprehensive Reviews In Food Science And Food Safety
ISSN:
1541-4337
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds-rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via noncovalent (reversible) and covalent (mostly irreversible) interactions. Notwithstanding, these interactions are responsible for the carrier effect ascribed to fiber toward the digestive system and can modulate the bioaccessibility of phenolics, thus shaping health-promoting effects in vivo. On this basis, the present review focuses on the nature, occurrence, and implications of the interactions between phenolics and food components. Covalent and noncovalent interactions are presented, their occurrence discussed, and the effect of food processing introduced. Once reaching the large intestine, fiber-bound phenolics undergo an intense transformation by the microbial community therein, encompassing reactions such as deglycosylation, dehydroxylation, α- and β-oxidation, dehydrogenation, demethylation, decarboxylation, C-ring fission, and cleavage to lower molecular weight phenolics. Comparatively less information is still available on the consequences on gut microbiota. So far, the very most of the information on the ability of bound phenolics to modulate gut microbiota relates to in vitro models and single strains in culture medium. Despite offering promising information, such models provide limited information about the effect on gut microbes, and future research is deemed in this field.
Palabras clave:
BIOACCESSIBILITY
,
BOUND PHENOLICS
,
GUT
,
MICROBIAL TRANSFORMATIONS
,
MICROBIOTA
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Identificadores
Colecciones
Articulos(IBIMOL)
Articulos de INSTITUTO DE BIOQUIMICA Y MEDICINA MOLECULAR
Articulos de INSTITUTO DE BIOQUIMICA Y MEDICINA MOLECULAR
Citación
Rocchetti, Gabriele; Perez Gregorio, Rosa; Lorenzo, Jose M.; Barba, Francisco J.; Oliveira, Paula García; et al.; Functional implications of bound phenolic compounds and phenolics–food interaction: A review; Wiley Blackwell Publishing, Inc; Comprehensive Reviews In Food Science And Food Safety; 21; 2; 2-2022; 811-842
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