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Bibliographic record number: 927649

Chapter/Paper in a book

Authors: Belščak-Cvitanović, Ana; Durgo, Ksenija; Huđek, Ana; Bačun-Družina, Višnja; Komes, Draženka
Title: Overview of polyphenols and their properties
Book: Polyphenols: Properties, Recovery and Applications
Editor/s: Galanakis, M. Charis
Publisher: Elsevier Woodhead Publishing
City: United Kingdom
Year: 2018
Page range:: 3-44
ISBN: 9780128135723
Keywords: Antioxidant activity mechanisms ; Metal chelation ; Oxidative stress modulation ; Polyphenols
Abstract:
Today polyphenols represent one of the most well known secondary plant metabolites, characterized by a large and diverse array of unique bioactive properties, which makes them highly appreciated for their beneficial effects on both plants and humans. Chemically, polyphenols constitute structurally extremely diverse phytochemicals, essential for a variety of functions in plants, responsible for major organoleptic and nutritional properties of plant derived foods, and useful for numerous practical applications. In this introductory chapter the basic information on polyphenols are presented, covering their historical background, evolution of the chemical definition of polyphenols and different ways of their classification. The structural diversity of polyphenols is elaborated and related to their common food sources. The basic physicochemical properties of polyphenols, especially the reducing capacity and binding properties (metal chelating activity and protein-polyphenol complexation) are thoroughly elaborated. Different mechanisms of the main bioactive feature of polyphenols and their antioxidant properties are outlined, as well as mechanisms governing their oxidation, reactivity with dioxygen (autoxidation) and modulation of oxidative damage. Additionally, recent progress in the models for probing the antioxidant activity of polyphenols in the gastro-intestinal tract and the effects of controlled polyphenol-rich foods on selected parameters of oxidative stress after consumption are presented.
Original language: ENG
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 26. Vel. 2018. u 12:04 sati



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