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Research Project
Natural colorants based on anthocyanins obtained from bioresidues
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Food bioactive compounds and emerging techniques for their extraction: Polyphenols as a case study
Publication . Câmara, José S.; Albuquerque, Bianca R.; Aguiar, Joselin; Corrêa, Rúbia C. G.; Gonçalves, João L.; Granato, Daniel; Pereira, Jorge A. M.; Barros, Lillian; Ferreira, Isabel C. F. R.
Experimental studies have provided convincing evidence that food bioactive compounds
(FBCs) have a positive biological impact on human health, exerting protective effects against non communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neu rodegenerative disorders (NDDs). These benefits have been associated with the presence of sec ondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins,
vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory,
antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the
most abundant classes of bioactive compounds present in plant-based foods emerge as a promising
approach for the development of efficacious preventive agents against NCDs with reduced side
effects. The aim of this review is to present comprehensive and deep insights into the potential of
polyphenols, from their chemical structure classification and biosynthesis to preventive effects on
NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioacces sibility will be explored in addition to useful industrial and environmental applications. Advanced
and emerging extraction techniques will be highlighted and the high-resolution analytical techniques
used for FBCs characterization, identification, and quantification will be considered.
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Fundação para a Ciência e a Tecnologia
Funding programme
Funding Award Number
SFRH/BD/136370/2018