Impact of molecular interactions with phenolic compounds on food polysaccharides functionality

Detalhes bibliográficos
Autor(a) principal: Dobson, Corrine C.
Data de Publicação: 2019
Outros Autores: Mottawea, Walid, Rodrigue, Alexane, Buzati Pereira, Bruna L. [UNESP], Hammami, Riadh, Power, Krista A., Bordenave, Nicolas
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/bs.afnr.2019.02.010
http://hdl.handle.net/11449/188819
Resumo: Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
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spelling Impact of molecular interactions with phenolic compounds on food polysaccharides functionalityDietary fibersFlavonoidsGut healthNutritional functionalityPhenolic acidsPolyphenolsPolysaccharidesStructure function-relationshipCommercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.School of Nutrition Sciences Faculty of Health Sciences University of OttawaInterdisciplinary School of Health Sciences Faculty of Health Sciences University of OttawaInternal Medicine Department Botucatu Medical School UNESP—Univ Estadual PaulistaInternal Medicine Department Botucatu Medical School UNESP—Univ Estadual PaulistaUniversity of OttawaUniversidade Estadual Paulista (Unesp)Dobson, Corrine C.Mottawea, WalidRodrigue, AlexaneBuzati Pereira, Bruna L. [UNESP]Hammami, RiadhPower, Krista A.Bordenave, Nicolas2019-10-06T16:20:16Z2019-10-06T16:20:16Z2019-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart135-181http://dx.doi.org/10.1016/bs.afnr.2019.02.010Advances in Food and Nutrition Research, v. 90, p. 135-181.1043-4526http://hdl.handle.net/11449/18881910.1016/bs.afnr.2019.02.0102-s2.0-85062659096Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAdvances in Food and Nutrition Researchinfo:eu-repo/semantics/openAccess2024-08-14T17:37:14Zoai:repositorio.unesp.br:11449/188819Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-14T17:37:14Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
title Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
spellingShingle Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
Dobson, Corrine C.
Dietary fibers
Flavonoids
Gut health
Nutritional functionality
Phenolic acids
Polyphenols
Polysaccharides
Structure function-relationship
title_short Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
title_full Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
title_fullStr Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
title_full_unstemmed Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
title_sort Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
author Dobson, Corrine C.
author_facet Dobson, Corrine C.
Mottawea, Walid
Rodrigue, Alexane
Buzati Pereira, Bruna L. [UNESP]
Hammami, Riadh
Power, Krista A.
Bordenave, Nicolas
author_role author
author2 Mottawea, Walid
Rodrigue, Alexane
Buzati Pereira, Bruna L. [UNESP]
Hammami, Riadh
Power, Krista A.
Bordenave, Nicolas
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv University of Ottawa
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Dobson, Corrine C.
Mottawea, Walid
Rodrigue, Alexane
Buzati Pereira, Bruna L. [UNESP]
Hammami, Riadh
Power, Krista A.
Bordenave, Nicolas
dc.subject.por.fl_str_mv Dietary fibers
Flavonoids
Gut health
Nutritional functionality
Phenolic acids
Polyphenols
Polysaccharides
Structure function-relationship
topic Dietary fibers
Flavonoids
Gut health
Nutritional functionality
Phenolic acids
Polyphenols
Polysaccharides
Structure function-relationship
description Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-06T16:20:16Z
2019-10-06T16:20:16Z
2019-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/bs.afnr.2019.02.010
Advances in Food and Nutrition Research, v. 90, p. 135-181.
1043-4526
http://hdl.handle.net/11449/188819
10.1016/bs.afnr.2019.02.010
2-s2.0-85062659096
url http://dx.doi.org/10.1016/bs.afnr.2019.02.010
http://hdl.handle.net/11449/188819
identifier_str_mv Advances in Food and Nutrition Research, v. 90, p. 135-181.
1043-4526
10.1016/bs.afnr.2019.02.010
2-s2.0-85062659096
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Advances in Food and Nutrition Research
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 135-181
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128180814348288

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