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- Title
Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds.
- Authors
de Camargo, Adriano Costa; Schwember, Andrés R.; Parada, Roberto; Garcia, Sandra; Maróstica Júnior, Mário Roberto; Franchin, Marcelo; Regitano-d'Arce, Marisa Aparecida Bismara; Shahidi, Fereidoon
- Abstract
Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.
- Subjects
PHENOLS; ANTISEPTICS; ALCOHOLS (Chemical class); ALKYLPHENOL ethoxylates; 6-Methoxymellein
- Publication
International Journal of Molecular Sciences, 2018, Vol 19, Issue 11, p3498
- ISSN
1661-6596
- Publication type
Article
- DOI
10.3390/ijms19113498