Studies on and the application of polyphenolic compounds, have recently attracted great interest in the functional foods due to their potential health benefits to humans. However, the major ...disadvantage associated with phenolic compounds is their constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability.
The aim of this study is to give an overview of the microencapsulation technology to enhance bioavailability of phenolic compounds. Furthermore, the anti-diabetic effect of microencapsulated phenolic compounds and capability of them to produce new functional foods will be discussed.
The utilization of microencapsulated polyphenols, instead of free compounds, can effectively alleviate the deficiencies. This review provided valuable insight that may be useful for identifying trends in the commercialization of microencapsulation -technological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.
•Relevance of advanced microencapsulation technology and applications on phenolics is presented.•Enhance bioavailability of phenolic using microencapsulation are described.•Phenolics using microencapsulation in treatment of Type 2 Diabetes are discussed.
Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive ...system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL).
Ramps (Allium tricoccum Ait., Alliaceae/Amaryllidaceae) are an herbaceous perennial native to the forests of central/eastern North America. Ramps are consumed for their unique onion and garlic ...flavor. Knowledge of ramp phytochemistry is limited. Here the influence of plant part, phenological stage, morphology, and growing location on allicin and total phenolic content (TPC) in ramps was examined. Ramps were collected from wild populations across six sites in Pennsylvania at seven developmental stages. In spring, when leaves were present, allicin levels were 5 times greater in bulbs than leaves, and TPC in leaves was 4.5 times greater than bulbs. Allicin concentration was influenced by phenology and peaked at flowering in bulbs and at peak stage in leaves. TPC in bulbs and leaves was influenced by phenology and harvest location. TPC concentration was highest in bulbs and leaves at flowering and emergence, respectively. Stem color and leaf number had no influence on the phytochemicals measured.
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•Allicin and phenolic compounds are key phytochemicals for ramp quality.•Variation in allicin and total phenolic content (TPC) in ramps has not been studied.•Allicin levels in bulbs was affected by phenology.•Leaf and bulb TPC and leaf allicin were affected by phenology and harvest site.•Color, leaf number, and reproductive status did not affect TPC or allicin.
Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds‐rich foods or ingredients are also rich in dietary fiber, and ...these two health components may interrelate via noncovalent (reversible) and covalent (mostly irreversible) interactions. Notwithstanding, these interactions are responsible for the carrier effect ascribed to fiber toward the digestive system and can modulate the bioaccessibility of phenolics, thus shaping health‐promoting effects in vivo. On this basis, the present review focuses on the nature, occurrence, and implications of the interactions between phenolics and food components. Covalent and noncovalent interactions are presented, their occurrence discussed, and the effect of food processing introduced. Once reaching the large intestine, fiber‐bound phenolics undergo an intense transformation by the microbial community therein, encompassing reactions such as deglycosylation, dehydroxylation, α‐ and β‐oxidation, dehydrogenation, demethylation, decarboxylation, C‐ring fission, and cleavage to lower molecular weight phenolics. Comparatively less information is still available on the consequences on gut microbiota. So far, the very most of the information on the ability of bound phenolics to modulate gut microbiota relates to in vitro models and single strains in culture medium. Despite offering promising information, such models provide limited information about the effect on gut microbes, and future research is deemed in this field.
Phenolic compounds in plants are essential components of human nutrition, which provide various health benefits. However, some missing links became the research in phenolic compounds structures and ...potential applications in a challenging work. Despite universal extraction methods with mixtures of different organic solvents are generally adopted in the analysis of phenolic compounds, a need for establish a specific procedure is still open. The great heterogeneity in food and food by-products matrices and the lack of standardized methods which combine chromatographic with spectrophotometric techniques to calculate the amount of phenolic compounds joined with the absence of specific standards hamper to accurate know the real amount of phenolic compounds. Indeed, the high complexity in nature and chemistry of phenolic compounds clearly difficult to establish a daily intake to obtain certain healthy outcomes. Hence, despite the potential of phenolic compounds to use them in cosmetic and healthy applications have been widely analyzed, some concerns must be considered. The chemical complexity, the interactions between phenolic compounds and other food components and the structural changes induced by food processing joined with the lack in the understanding of phenolic compounds metabolism and bioavailability undergo the need to conduct a comprehensive review of each factors influencing the final activity of phenolic compounds. This paper summarizes the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity. This paper illustrates the potential of phenolic compounds for disease prevention and cosmetics production, as well as their many other uses derived from their antioxidant activity.
Land-adapted plants appeared between about 480 and 360 million years ago in the mid-Palaeozoic era, originating from charophycean green algae. The successful adaptation to land of these prototypes of ...amphibious plants – when they emerged from an aquatic environment onto the land – was achieved largely by massive formation of “phenolic UV light screens”. In the course of evolution, plants have developed the ability to produce an enormous number of phenolic secondary metabolites, which are not required in the primary processes of growth and development but are of vital importance for their interaction with the environment, for their reproductive strategy and for their defense mechanisms.
From a biosynthetic point of view, beside methylation catalyzed by O-methyltransferases, acylation and glycosylation of secondary metabolites, including phenylpropanoids and various derived phenolic compounds, are fundamental chemical modifications. Such modified metabolites have altered polarity, volatility, chemical stability in cells but also in solution, ability for interaction with other compounds (co-pigmentation) and biological activity.
The control of the production of plant phenolics involves a matrix of potentially overlapping regulatory signals. These include developmental signals, such as during lignification of new growth or the production of anthocyanins during fruit and flower development, and environmental signals for protection against abiotic and biotic stresses. For some of the key compounds, such as the flavonoids, there is now an excellent understanding of the nature of those signals and how the signal transduction pathway connects through to the activation of the phenolic biosynthetic genes.
Within the plant environment, different microorganisms can coexist that can establish various interactions with the host plant and that are often the basis for the synthesis of specific phenolic metabolites in response to these interactions. In the rhizosphere, increasing evidence suggests that root specific chemicals (exudates) might initiate and manipulate biological and physical interactions between roots and soil organisms. These interactions include signal traffic between roots of competing plants, roots and soil microbes, and one-way signals that relate the nature of chemical and physical soil properties to the roots. Plant phenolics can also modulate essential physiological processes such as transcriptional regulation and signal transduction. Some interesting effects of plant phenolics are also the ones associated with the growth hormone auxin. An additional role for flavonoids in functional pollen development has been observed. Finally, anthocyanins represent a class of flavonoids that provide the orange, red and blue/purple colors to many plant tissues. According to the coevolution theory, red is a signal of the status of the tree to insects that migrate to (or move among) the trees in autumn.
•Plant phenolics definition and classification.•Advances in phenol biosynthesis: acyltransferase, glycosyltransferases.•Biosynthesis regulation.•Plant phenolics as underground and aboveground signaling molecules.
Summary
Phytonutrients such as phenolics play important roles in health and well‐being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic ...compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprotective, cardioprotective and immunomodulatory properties. Citrus fruits, herbs and cereals are a few examples of flavonoid sources with biological functions. This article reviews recent findings in some common groups of phenolics and their role beneficial to human effects. Regular consumption of various plant sources which possess phenolic acids, tannins, stilbenes, lignans and flavonoids can reduce oxidative stress, cancer, cardiovascular disease and slow the progression of memory loss.
Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health.
Antioxidant activities of 43 commonly consumed mushrooms in China were evaluated using ABTS free radical scavenging (ABTS) assay, DPPH free radical scavenging (DPPH) assay, ferric reducing ...antioxidant power (FRAP) assay, and metal chelating ability (MCA) assay. Phenolic profiles in total phenol content (TPC) and total flavonoid contents (TFC) of mushrooms were also determined by colorimetric methods. The contents of free phenolic acids in mushrooms were determined by HPLC. The mushroom samples exhibited diverse antioxidant activity in different assays. The highest antioxidant ability was found in porcino nero in DPPH value, mulberry yellow in FRAP value, stone ear in ABTS value, and maitake in MCA value. Total phenolic and flavonoid content determination showed that all mushrooms are rich in phenolics and flavonoids. Stone ear and pine-spike had the highest phenolic and flavonoid content. Mushrooms exhibited a positive linear correlation between TPC and ABTS antioxidant capacities at the level of 0.01. Mushrooms have different phenolic acid profiles. Gallic acids were detected with high quantity in most of the mushrooms. Other phenolic acids were detected with low content, and some of phenolic acids were not detected in mushrooms.
•Phenolic profiles of commonly consumed mushroom were investigated firstly.•43 mushrooms presented substantial antioxidant activities.•Maitake possess the strongest metal chelating ability.•Gallic acid were detected in most of mushrooms.•Current findings will guide consumers and manufactures to utilize mushrooms.
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all ...in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
Reduced postprandial blood glucose levels are beneficial for chronic diseases, such as type 2 diabetes and obesity. However, cooking native starches make them easily digestible, leading to a high ...peak of postprandial blood glucose level. Starch modification is widely used in reducing starch digestibility. Dietary phenolics, such as polyphenols and phenolic acids, have been reported to possess antidiabetic and anti-obesity activities. The interactions between starch and phenolics have been gradually revealed. Thus, using phenolics to modify starch and improve the quality of native starches has become increasingly popular.
In this review, the different methods used in starch modification with phenolics were investigated. Changes in the properties of starch structure and digestibility were also discussed. The glycaemic control effect and its mechanisms were proposed. Possible future research focusing on the improvement of the modification methods and the understanding of the health benefits of modified starch was suggested.
Physical, chemical and enzymatic modification methods have been used in starch modification with phenolics. Physical modification methods, including pre-gelatinisation and non-thermal food processing technologies are the most commonly used methods. Phenolics usually form starch-phenolic complexes in the modified starch. Chemical and enzymatic modification methods are used to synthesise phenolic starch esters. Modified starches were reported to have decreased digestibility and altered starch aggregation structure. Moreover, they possess a slight glycaemic control effect and more in-vivo studies are needed. The potential mechanisms of this effect include inhibition of starch digestion and glucose transport, promotion of insulin secretion and sensitivity, activation of AMPK and appetite control.
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•Methods for starch modification with phenolics were evaluated.•Starch structure and digestibility were altered by the modification.•Modified starch showed slightly lowered glycaemic index and more data were needed.•Four possible mechanisms were proposed for the glycaemic control effect.•More types of starch, phenolics, and methods are required to be explored.
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