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Interactions of polyphenols with carbohydrates, lipids and proteins

Author:
Jakobek, Lidija
Source:
Food chemistry 2015 v.175 pp. 556-567
ISSN:
0308-8146
Subject:
bioavailability, carbohydrates, food composition, foods, human health, lipids, polyphenols, proteins, secondary metabolites
Abstract:
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.
Agid:
5423680