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Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo

2020Journal article Open access
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dc.contributor.authorGranato, Daniel
dc.contributor.authorMocan, Andrei
dc.contributor.authorCâmara, José S.
dc.date.accessioned2022-10-06T14:13:44Z
dc.date.available2022-10-06T14:13:44Z
dc.date.issued2020
dc.description.abstractBackground: Phenolic compounds have been studied for a variety number of bioactivities using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic compounds deal with in vitro antioxidant, an tihypertensive, anti-inflammatory, antipyretic, antihemolytic effects in human erythrocytes, hypolipidemic, and antiproliferative activities. Scope and approach: Companies have used the overall understanding of the beneficial effects of polyphenols to develop “functional” foods and ingredients. However, the main question that arises is still the target of warm discussions: Is the higher ingestion of phenolic compounds the best dietary strategy? Our commentary focuses on this question and we list some examples in which phenolic compounds show deleterious effects in vivo. Key findings and conclusions: Two main conclusions arise: (i) any presumption of “functional effects” based on test-tube studies should be avoided as these results do not represent the real biological effect in humans; (ii) at high concentrations and in specific populations, polyphenols may have several potential adverse health effects presumably associated to their pro-oxidative capacity. All in one, the dietary supplementation containing high doses of polyphenols should be well justified in each case until a consensus is reached supported on medical, nutritional and toxicological data.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGranato, D., Mocan, A., & Câmara, J. S. (2020). Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo. Trends in food science & technology, 98, 162-166.pt_PT
dc.identifier.doi10.1016/j.tifs.2020.01.010pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/4692
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectToxic effectspt_PT
dc.subjectPolyphenolspt_PT
dc.subjectPro-oxidative effectspt_PT
dc.subjectReactive oxygen speciespt_PT
dc.subjectAntioxidant dietary supplementspt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleIs a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivopt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00674%2F2019/PT
oaire.citation.endPage166pt_PT
oaire.citation.startPage162pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume98pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCâmara
person.givenNameJosé
person.identifierG-3003-2013
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0003-1965-3151
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscoverye10d78be-e547-4d25-92b5-06a997ed78da
relation.isProjectOfPublication0e558baa-fee7-4f1c-b713-f79ed1581567
relation.isProjectOfPublication.latestForDiscovery0e558baa-fee7-4f1c-b713-f79ed1581567

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