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Food bioactive compounds and emerging techniques for their extraction: Polyphenols as a case study

2020Journal article Open access
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dc.contributor.authorCâmara, José S.
dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorAguiar, Joselin
dc.contributor.authorCorrêa, Rúbia C. G.
dc.contributor.authorGonçalves, João L.
dc.contributor.authorGranato, Daniel
dc.contributor.authorPereira, Jorge A. M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C. F. R.
dc.date.accessioned2021-11-29T16:09:33Z
dc.date.available2021-11-29T16:09:33Z
dc.date.issued2020
dc.description.abstractExperimental 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCâmara, J. S., Albuquerque, B. R., Aguiar, J., Corrêa, R. C., Gonçalves, J. L., Granato, D., ... & Ferreira, I. C. (2021). Food bioactive compounds and emerging techniques for their extraction: Polyphenols as a case study. Foods, 10(1), 37. https://doi.org/10.3390/foods10010037pt_PT
dc.identifier.doi10.3390/foods10010037pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3868
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relationEstabelecimento do perfil metabólico e avaliação da citotoxicidade das novas substâncias psicoativas pertencentes à classe das catinonas sintéticas
dc.relationMountain Research Center
dc.relationNatural colorants based on anthocyanins obtained from bioresidues
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood bioactive compounds (FBCs)pt_PT
dc.subjectPolyphenolspt_PT
dc.subjectDisease protection;pt_PT
dc.subjectCancerpt_PT
dc.subjectCardiovascular diseases (CVDs)pt_PT
dc.subjectNeurodegenerative diseases (NDs)pt_PT
dc.subjectBioavailabilitypt_PT
dc.subjectBioaccessibilitypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Extas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleFood bioactive compounds and emerging techniques for their extraction: Polyphenols as a case studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleEstabelecimento do perfil metabólico e avaliação da citotoxicidade das novas substâncias psicoativas pertencentes à classe das catinonas sintéticas
oaire.awardTitleMountain Research Center
oaire.awardTitleNatural colorants based on anthocyanins obtained from bioresidues
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F116895%2F2016/PT
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oaire.citation.issue1pt_PT
oaire.citation.startPage37pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStreamOE
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCâmara
person.familyNameVieira de Aguiar
person.familyNameGonçalves
person.familyNameAugusto Machado Pereira
person.givenNameJosé
person.givenNameJoselin Maria
person.givenNameJoão
person.givenNameJorge
person.identifierG-3003-2013
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id3F12-E8DA-B5F1
person.identifier.ciencia-id8C14-3188-9E44
person.identifier.ciencia-idEC12-EE8F-50E8
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-9085-6405
person.identifier.orcid0000-0002-1265-6686
person.identifier.orcid0000-0003-0316-5348
person.identifier.ridC-1348-2019
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id52163735200
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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