Food phenolics, pros and cons: A review

被引:128
作者
Lule, SU [1 ]
Xia, WS [1 ]
机构
[1] So Yangtze Univ, Sch Food Sci, Lab Food Proc & Funct Foods, Jiangsu 214036, Peoples R China
关键词
phenolic compounds; positive attributes; negative attributes; toxicity;
D O I
10.1080/87559120500222862
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Phenolic compounds like simple phenols, flavonoids, and phenolic acids are commonly in foods of plant origin. Several studies, including animal and epidemiological investigations, have demonstrated that phenolic compounds in foods possess positive attributes such as anticarcinogenesis, antioxidant potential, antiviral activity, antimicrobial activity, and antimutagenic activity. However, other studies have shown that the same phenolics have negative attributes such as carcinogenic activity and antinutritional activity, as well as imparting negative attributes to foods. This review summarizes the information about food phenolics and presents the most current knowledge with respect to its role in human health, food attributes, and toxicity among others.
引用
收藏
页码:367 / 388
页数:22
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