Polyphenols: Plant Sources and Food Industry Applications

• Published in: Current pharmaceutical design Vol. 24; no. 35; p. 4125
• Main Authors: Marranzano, Marina, Rosa, Rosa L, Malaguarnera, Mariano, Palmeri, Rosa, Tessitori, Matilde, Barbera, Antonio C
• Format: Journal Article
• Language: English
• Published: United Arab Emirates 2018
• Subjects: Antioxidants - chemistry; Antioxidants - isolation & purification; Antioxidants - pharmacology; Food Industry; Food Preservatives; Humans; Lipid Peroxidation - drug effects; Plants - chemistry; Polyphenols - chemistry; Polyphenols - isolation & purification; Polyphenols - pharmacology; health; industry; flavonoid; (poly)phenols; nutraceuticals; food
• ISSN: 1873-4286
• DOI: 10.2174/1381612824666181106091303

Numerous epidemiological studies have demonstrated the association between (poly)phenol-rich foods and human health. Growing consumer knowledge of the relationship between diet, good health and disease prevention stimulated manufacturing opportunities. Functional foods and their synergistic health benefits, beyond just being a source of individual nutrients, are highly demanded by consumers.
Therefore, the aim of this study was to review available literature focusing on the nutraceutical role of (poly)phenols, and role in functional foods production, with a specific focus on (poly)phenols derived from byproducts.
The review of the literature showed that antioxidant extracted from residual sources could prevent lipid peroxidation and protect against oxidative damage by scavenging oxygen radicals, and therefore contribute to the longer stability of foods, be used for increasing the stability of foods. These effects may also translate to humans, improving the effects on health of certain foods.
However, careful monitoring of production is needed in order to maximize the (poly)phenol content of plant foods.