6533b7dbfe1ef96bd12708c5

RESEARCH PRODUCT

Polyphenols: Bioaccessibility and bioavailability of bioactive components

José M. LorenzoMario EstévezRohit ThirumdasDaniel FrancoPaulo E.s. MunekataFrancisco J. Barba

subject

Heterogeneous groupPolyphenolChemistrybusiness.industryFood processingFood scienceHealth benefitsbusinessFood safetyBioavailability

description

Abstract Plant phenolics consist of a heterogeneous group of chemical species naturally present in vegetables and commonly alleged to display health benefits. In modern times, the consumption of processed food is increasing within several populations along with the demand for food of enhanced characteristics, such as those including bioactive compounds (e.g., phenolic compounds). On one hand, thermal processing, widely used to increase food safety, has deep impacts on bioaccessibility and bioavailability of bioactive components. On the other hand, non-thermal technologies are interesting alternatives, but additional studies are necessary to understand the biochemistry fundamentals and hence optimize processing conditions to guarantee bioaccessibility and bioactivity of phenolic compounds. In this chapter, the effects of thermal and non-thermal processing are discussed with a focus on bioaccessibility and bioavailability of phenolic compounds.

https://doi.org/10.1016/b978-0-12-814174-8.00011-1