Dietary Polyphenols

Metabolism and Health Effects
Herausgegeben:Tomás-Barberán, Francisco A .; González-Sarrías, Antonio; García-Villalba, Rocío

• Gebundenes Buch

Produktbeschreibung

Presents recent research on metabolism and the health effects of polyphenols

Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required.

Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume:
_ Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds
_ Examines the interaction between polyphenols and gut microbiota
_ Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples
_ Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols

Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.

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Produktdetails

• Institute of Food Technologists Series
• Verlag: Wiley & Sons / Wiley-Blackwell
• Artikelnr. des Verlages: 1W119563720
• 1. Auflage
• Seitenzahl: 560
• Erscheinungstermin: 15. Dezember 2020
• Englisch
• Abmessung: 222mm x 145mm x 34mm
• Gewicht: 832g
• ISBN-13: 9781119563723
• ISBN-10: 1119563720
• Artikelnr.: 59258683

Autorenporträt

Francisco A. Tomás-Barberán, Antonio González-Sarrías, Rocío García-Villalba, Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain.

Inhaltsangabe

List of Contributors xv

1 Structural Diversity of Polyphenols and Distribution in Foods 1
Antonio González-Sarrías, Francisco A. Tomás-Barberán, and Rocío García-Villalba

1.1 Introduction 1

1.2 Classification and Chemistry of Polyphenols 2

1.2.1 Flavonoids 2

1.2.2 Nonflavonoids 7

1.3 Dietary Intake and Food Sources of Polyphenols 10

1.3.1 Flavonoids 11

1.3.2 Nonflavonoids 14

1.4 Databases Used to Assess Dietary Exposure to Polyphenols 16

1.5 Bioavailability, Metabolism, and Bioactivity of Dietary Polyphenols 17

Acknowledgments 20

References 20

2 Nonextractable Polyphenols: A Relevant Group with Health Effects 31
Yuridia Martínez-Meza, Rosalía Reynoso-Camacho, and Jara Pérez-Jiménez

2.1 Introduction: The Concept of Nonextractable Polyphenols (NEPP) 31

2.2 Contribution of NEPP to Total Polyphenol Content and Intake 33

2.2.1 Strategies for the Extraction and Analysis of NEPP 34

2.2.2 NEPP Content in Common Foods 38

2.2.3 Estimation of NEPP Intake in Different Populations 40

2.3 Metabolic Fate of NEPP: A Key Process for Their Health Effects 42

2.3.1 Current Evidence of the Metabolic Transformation of NEPP 42

2.3.2 Specific Features of the Metabolic Fate of NEPP 46

2.4 How NEPP may Exhibit Health Effects 48

2.4.1 Antioxidant Effects 48

2.4.2 Microbiota Modulation 51

2.4.3 Biological Activities of Microbial Metabolites 53

2.4.4 Synergy with Dietary Fiber 58

2.5 Studies on the Health Effects of NEPP 60

2.5.1 Local vs Systemic Effects 60

2.5.2 Effects on Gastrointestinal Health 62

2.5.3 Effects on Cardiometabolic Health 64

2.6 Perspectives 66

References 68

3 Analytical Strategies for Determining Polyphenols in Foods and Biological Samples 85
Lucía Olmo-García, Romina P. Monasterio, Aadil Bajoub, and Alegría Carrasco-Pancorbo

3.1 Introduction: Importance of the Determination of Polyphenols 85

3.2 Most Widely Used Extraction Systems and New Trends 89

3.3 Determination of the Phenolic Compounds in Foods 92

3.3.1 Classic Methods For Polyphenols Determination: Spectrophotometric Assays 92

3.3.2 Evolution of the Traditional Methods to Characterize the Polyphenolic Fraction of Foods: Chromatographic and Electrophoretic Separation and Subsequent Detection 94

3.3.3 Other Analytical Strategies 106

3.4 Some Considerations Regarding the Determination of Polyphenols in Biological Samples 107

3.5 Conclusions and Future Directions 111

Acknowledgments 116

References 116

4 Hydroxycinnamates 129
Iziar A. Ludwig, Laura Rubió, Alba Macià, and Maria P. Romero

4.1 Introduction 129

4.2 Metabolism of Hydroxycinnamates and Metabolic Pathways 130

4.2.1 Absorption in the Upper Gastrointestinal Tract 135

4.2.2 Absorption in the Lower Gastrointestinal Tract 136

4.3 Bioaccessibility and Bioavailability of Hydroxycinnamates: Influence of Food Matrix, Processing, Dose, and Interindividual Differences 138

4.3.1 Bioavailability of Hydroxycinnamates in Fruits, Vegetables, and Beverages 139

4.3.2 Bioavailability in Cereal-Based Products 144

4.4 Biological Activity of Hydroxycinnamates and Their Derivatives 148

References 153

5 Flavonols and Flavones 163
Cláudia Nunes dos Santos, Regina Menezes, Diogo Carregosa, Katerina Valentova, Alexandre Foito, Gordon McDougall, and Derek Stewart

5.1 Introduction 163

5.2 Uptake and Metabolism of Flavonols