Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile.
Department of Food Science and Technology, Londrina State University, Londrina 86051-990, Parana State, Brazil.
Int J Mol Sci. 2018 Nov 6;19(11):3498. doi: 10.3390/ijms19113498.
Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.
植物性食品及其制品和加工副产物已被广泛认为是酚类化合物的重要来源。最近在这一领域的研究表明，与原始原料相比，食品加工副产物通常是生物活性化合物的更丰富来源。然而，要将它们最终用作营养保健品和生物活性物质的来源，还需要解决某些障碍和挑战。本文综述了植物性食品加工副产物作为酚类化合物来源的最新知识进展，特别关注了遗传学在植物酚类化合物的分布和生物合成中的作用，以及它们的分析和筛选、潜在的健康益处和安全问题。食品酚类化合物在动物模型和人类中的健康改善潜力已得到充分证实，然而，考虑到植物性食品副产物作为酚类生物活性物质的潜在来源的新兴市场，有必要在人类中进行更多的研究。
