Interactions of polyphenols with carbohydrates, lipids and proteins

卷:175

Jakobek, Lidija

关键词: Polyphenols;    Lipids;    Proteins;    Carbohydrates;    Association with polyphenols;    Health;   

DOI  :  10.1016/j.foodchem.2014.12.013

学科分类：食品科学和技术

【 摘 要 】

Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity. (C) 2014 Elsevier Ltd. All rights reserved.