Polyphenols in fruits and vegetables and its effect on human health
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.4236/fns.2014.511117 http://hdl.handle.net/11449/137276 |
Resumo: | Polyphenols represent a group of chemical substances common in plants, structurally characterized by the presence of one or more phenol units. Polyphenols are the most abundant antioxidants in human diets and the largest and best studied class of polyphenols is flavonoids, which include several thousand compounds. Numerous studies confirm that they exert a protective action on human health and are key components of a healthy and balanced diet. Epidemiological studies correlate flavonoid intake with a reduced incidence of chronic diseases, such as cardiovascular disease, diabetes and cancer. The involvement of reactive oxygen species (ROS) in the etiology of these degenerative conditions has suggested that phytochemicals showing antioxidant activity may contribute to the prevention of these pathologies. The present review deals with phenolic compounds in plants and reports on recent studies. Moreover, the present work includes information on the relationships between the consumption of these compounds, via feeding, and risk of disease occurrence, i.e. the effect on human health. Results obtained on herbs, essential oils, from plants grown in tropical, subtropical and temperate regions, were also reported. |
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Repositório Institucional da UNESP |
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Polyphenols in fruits and vegetables and its effect on human healthFruitsVegetablesConsumeEffect on humanPhenolic contentThermal processingAbsorptionPolyphenols represent a group of chemical substances common in plants, structurally characterized by the presence of one or more phenol units. Polyphenols are the most abundant antioxidants in human diets and the largest and best studied class of polyphenols is flavonoids, which include several thousand compounds. Numerous studies confirm that they exert a protective action on human health and are key components of a healthy and balanced diet. Epidemiological studies correlate flavonoid intake with a reduced incidence of chronic diseases, such as cardiovascular disease, diabetes and cancer. The involvement of reactive oxygen species (ROS) in the etiology of these degenerative conditions has suggested that phytochemicals showing antioxidant activity may contribute to the prevention of these pathologies. The present review deals with phenolic compounds in plants and reports on recent studies. Moreover, the present work includes information on the relationships between the consumption of these compounds, via feeding, and risk of disease occurrence, i.e. the effect on human health. Results obtained on herbs, essential oils, from plants grown in tropical, subtropical and temperate regions, were also reported.University of Padova, Department of Comparative Biomedicine and Food ScienceUniversidade Estadual Paulista, Departamento de Química e Bioquímica, Instituto de Biociências de BotucatuUniversidade Estadual Paulista, Departamento de Clínica Médica, Faculdade de Medicina de BotucatuUniversidade Estadual Paulista (Unesp)University of PadovaLima, Giuseppina Pace Pereira [UNESP]Vianello, FabioCorrêa, Camila Renata [UNESP]Campos, Renê Arnoux da Silva [UNESP]Borguini, Milena Galhardo [UNESP]2016-04-01T18:44:59Z2016-04-01T18:44:59Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1065-1082application/pdfhttp://dx.doi.org/10.4236/fns.2014.511117Food and Nutrition Sciences, v. 5, n. 11, p. 1065-1082, 2014.2157-944Xhttp://hdl.handle.net/11449/13727610.4236/fns.2014.511117ISSN2157-944X-2014-05-11-1065-1082.pdf8104143593771412Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood and Nutrition Sciencesinfo:eu-repo/semantics/openAccess2023-11-13T06:08:49Zoai:repositorio.unesp.br:11449/137276Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-13T06:08:49Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Polyphenols in fruits and vegetables and its effect on human health |
title |
Polyphenols in fruits and vegetables and its effect on human health |
spellingShingle |
Polyphenols in fruits and vegetables and its effect on human health Lima, Giuseppina Pace Pereira [UNESP] Fruits Vegetables Consume Effect on human Phenolic content Thermal processing Absorption |
title_short |
Polyphenols in fruits and vegetables and its effect on human health |
title_full |
Polyphenols in fruits and vegetables and its effect on human health |
title_fullStr |
Polyphenols in fruits and vegetables and its effect on human health |
title_full_unstemmed |
Polyphenols in fruits and vegetables and its effect on human health |
title_sort |
Polyphenols in fruits and vegetables and its effect on human health |
author |
Lima, Giuseppina Pace Pereira [UNESP] |
author_facet |
Lima, Giuseppina Pace Pereira [UNESP] Vianello, Fabio Corrêa, Camila Renata [UNESP] Campos, Renê Arnoux da Silva [UNESP] Borguini, Milena Galhardo [UNESP] |
author_role |
author |
author2 |
Vianello, Fabio Corrêa, Camila Renata [UNESP] Campos, Renê Arnoux da Silva [UNESP] Borguini, Milena Galhardo [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) University of Padova |
dc.contributor.author.fl_str_mv |
Lima, Giuseppina Pace Pereira [UNESP] Vianello, Fabio Corrêa, Camila Renata [UNESP] Campos, Renê Arnoux da Silva [UNESP] Borguini, Milena Galhardo [UNESP] |
dc.subject.por.fl_str_mv |
Fruits Vegetables Consume Effect on human Phenolic content Thermal processing Absorption |
topic |
Fruits Vegetables Consume Effect on human Phenolic content Thermal processing Absorption |
description |
Polyphenols represent a group of chemical substances common in plants, structurally characterized by the presence of one or more phenol units. Polyphenols are the most abundant antioxidants in human diets and the largest and best studied class of polyphenols is flavonoids, which include several thousand compounds. Numerous studies confirm that they exert a protective action on human health and are key components of a healthy and balanced diet. Epidemiological studies correlate flavonoid intake with a reduced incidence of chronic diseases, such as cardiovascular disease, diabetes and cancer. The involvement of reactive oxygen species (ROS) in the etiology of these degenerative conditions has suggested that phytochemicals showing antioxidant activity may contribute to the prevention of these pathologies. The present review deals with phenolic compounds in plants and reports on recent studies. Moreover, the present work includes information on the relationships between the consumption of these compounds, via feeding, and risk of disease occurrence, i.e. the effect on human health. Results obtained on herbs, essential oils, from plants grown in tropical, subtropical and temperate regions, were also reported. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2016-04-01T18:44:59Z 2016-04-01T18:44:59Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.4236/fns.2014.511117 Food and Nutrition Sciences, v. 5, n. 11, p. 1065-1082, 2014. 2157-944X http://hdl.handle.net/11449/137276 10.4236/fns.2014.511117 ISSN2157-944X-2014-05-11-1065-1082.pdf 8104143593771412 |
url |
http://dx.doi.org/10.4236/fns.2014.511117 http://hdl.handle.net/11449/137276 |
identifier_str_mv |
Food and Nutrition Sciences, v. 5, n. 11, p. 1065-1082, 2014. 2157-944X 10.4236/fns.2014.511117 ISSN2157-944X-2014-05-11-1065-1082.pdf 8104143593771412 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food and Nutrition Sciences |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1065-1082 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes 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_ |
1792961807851192320 |