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Polyphenols- food sources and health benefits


Mrduljaš, Nikolina; Krešić, Greta; Bilušić, Tea
Polyphenols- food sources and health benefits // Functional Food - Improve Health through Adequate Food / Chavarri Hueda, Maria (ur.).
Rijeka: InTechOpen, 2017. str. 23-41


Naslov
Polyphenols- food sources and health benefits

Autori
Mrduljaš, Nikolina ; Krešić, Greta ; Bilušić, Tea

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Functional Food - Improve Health through Adequate Food

Urednik/ci
Chavarri Hueda, Maria

Izdavač
InTechOpen

Grad
Rijeka

Godina
2017

Raspon stranica
23-41

ISBN
978-953-51-3440-4

Ključne riječi
Polyphenols, dietary intake, chronic diseases, bioavailability, functional food

Sažetak
The current scientific knowledge on the relationship between diet and human health is greatly focused on the effects of phytochemicals, especially polyphenols, on chronic diseases, due to their preventive effect as shown by many epidemiological studies. Herbs, cocoa products, and darkly colored berries, such as black elderberries, chokeberries, and black currants, are the richest dietary sources that contribute to the average intake of polyphenols of about 1 g/day. Polyphenols that are the most common in the human diet are not necessarily the most active in the body because their beneficial effects depend on the plant matrix in which they are incorporated and on processing methods and endogenous factors such as microbiota and digestive enzymes. Polyphenol-rich foods are considered as being potential functional foods due to antioxidant, anti-inflammatory, antimicrobial, immunomodulatory, anticancer, vasodilating, and prebiotic-like properties. This review will outline findings on the preventive effects of polyphenols on chronic diseases, the factors affecting polyphenol bioavailability and bioaccessibility, and new trends in functional food production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Kemijsko-tehnološki fakultet, Split