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dc.contributor.author
Rocchetti, Gabriele
dc.contributor.author
Perez Gregorio, Rosa
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Lorenzo, Jose M.
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Barba, Francisco J.
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Oliveira, Paula García
dc.contributor.author
Prieto, Miguel A.
dc.contributor.author
Simal Gandara, Jesus
dc.contributor.author
Mosse, Juana Inés
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dc.contributor.author
Motilva, Maria Jose
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Tomas, Merve
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Patrone, Vania
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Capanoglu, Esra
dc.contributor.author
Lucini, Luigi
dc.date.available
2023-08-02T15:04:56Z
dc.date.issued
2022-02
dc.identifier.citation
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
dc.identifier.issn
1541-4337
dc.identifier.uri
http://hdl.handle.net/11336/206545
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
BIOACCESSIBILITY
dc.subject
BOUND PHENOLICS
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GUT
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MICROBIAL TRANSFORMATIONS
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MICROBIOTA
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Otras Ciencias Agrícolas
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dc.subject.classification
Otras Ciencias Agrícolas
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-07-05T12:23:46Z
dc.journal.volume
21
dc.journal.number
2
dc.journal.pagination
811-842
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Rocchetti, Gabriele. Università Cattolica del Sacro Cuore; Italia
dc.description.fil
Fil: Perez Gregorio, Rosa. Universidad de Porto; Portugal
dc.description.fil
Fil: Lorenzo, Jose M.. Universidad de Vigo; España
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Fil: Barba, Francisco J.. Universidad de Valencia; España
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Fil: Oliveira, Paula García. Universidad de Vigo; España
dc.description.fil
Fil: Prieto, Miguel A.. Universidad de Vigo; España
dc.description.fil
Fil: Simal Gandara, Jesus. Universidad de Vigo; España
dc.description.fil
Fil: Mosse, Juana Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.description.fil
Fil: Motilva, Maria Jose. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Tomas, Merve. No especifíca;
dc.description.fil
Fil: Patrone, Vania. Università Cattolica del Sacro Cuore; Italia
dc.description.fil
Fil: Capanoglu, Esra. Istanbul Technical University; Turquía
dc.description.fil
Fil: Lucini, Luigi. Università Cattolica del Sacro Cuore; Italia
dc.journal.title
Comprehensive Reviews In Food Science And Food Safety
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12921
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1541-4337.12921
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