Review: dietary phenolic compounds, health benefits and bioaccessibility

• Published in: Archivos latinoamericanos de nutrición Vol. 66; no. 2; pp. 87 - 100
• Main Authors: GutiErrez-Grijalva, Erick Paul, Ambriz-Pere, Dulce Libna, Leyva-Lopez, Nayely, Castillo-Lopez, Ramon Ignacio, Heiedia, Jose Basilio
• Format: Journal Article
• Language: English
• Published: Venezuela José Féliz Chávez Pérez 01-06-2016; Sociedad Latinoamericana de Nutrición
• Subjects: Acids; Biological Availability; Chronic illnesses; Diet; Edible Grain - chemistry; Edible Grain - metabolism; Food; Fruit - chemistry; Fruit - metabolism; Fruits; Humans; NUTRITION & DIETETICS; Oxidation; Phytochemicals; Plant-based foods; Polyphenols; Polyphenols - chemistry; Polyphenols - pharmacokinetics; Vegetables - chemistry; Vegetables - metabolism; metabolismo; biotransformation; metabolism; Phenolic compounds; biotransformación; Compuestos fenólicos
• ISSN: 0004-0622; 2309-5806

Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals are related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. No-netheless, the bioaccessibility of phenolic compounds is not often considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review, we aim to present a comprehensive knowledge of the potential health promotion effects of polyphenols and the importance of considering the factors that affect their bioavailability on research projects.