Semantic Scholar Open Access 2020 443 sitasi

Polyphenols and their applications: An approach in food chemistry and innovation potential.

F. F. de Araújo David de Paulo Farias I. A. Neri-Numa G. Pastore

Lihat Sumber DOI

Abstrak

Polyphenols are compounds naturally present in fruits and vegetables that are gaining more and more attention due to their therapeutic effects and their potential technological applications. In this review, we intend to demonstrate the importance of some phenolic compounds, addressing their biological effects and potential for applications in various industrial fields. The intake of these compounds in appropriate concentrations can present promising effects in the prevention of diseases such as diabetes, obesity, Parkinson's, Alzheimer's, and others. They can also be used to improve the physicochemical properties of starch, in the preservation of foods, as natural dyes, prebiotic ingredients, hydrogels and nanocomplexes. In addition, these compounds have potential for innovation in the most diverse technological fields, including organic fine chemistry, basic materials chemistry, pharmaceuticals, food chemistry, chemical engineering, etc.

Topik & Kata Kunci

Medicine Chemistry

Penulis (4)

F. F. de Araújo

David de Paulo Farias

I. A. Neri-Numa

G. Pastore

Format Sitasi

APA MLA BibTeX

Araújo, F.F.d., Farias, D.d.P., Neri-Numa, I.A., Pastore, G. (2020). Polyphenols and their applications: An approach in food chemistry and innovation potential.. https://doi.org/10.1016/j.foodchem.2020.127535

Akses Cepat

Lihat di Sumber doi.org/10.1016/j.foodchem.2020.127535

Informasi Jurnal

Tahun Terbit: 2020
Bahasa: en
Total Sitasi: 443×
Sumber Database: Semantic Scholar
DOI: 10.1016/j.foodchem.2020.127535
Akses: Open Access ✓