Kiokias Sotirios, Proestos Charalampos, Oreopoulou Vassiliki
Research Executive Agency (REA), Place Charles Rogier 16, 1210 Bruxelles, Belgium.
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece.
Foods. 2020 Apr 24;9(4):534. doi: 10.3390/foods9040534.
Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and first gives an overview of their most common natural plant sources. A summary of the recently reported antioxidant activities of the phenolic acids in o/w emulsions is also provided as an in vitro lipid-based model system. Exploring the interfacial activity of phenolic acids could help to further elucidate their potential health properties against oxidative stress conditions of biological membranes (such as lipoproteins). Finally, this review reports on the latest literature evidence concerning specific biochemical properties of the examined phenolic acids.
大自然慷慨地提供了种类繁多的草药（如百里香、牛至、迷迭香、鼠尾草、薄荷、罗勒），这些草药富含多种具有强大抗氧化和生化特性的多酚及其他酚类化合物。本文聚焦于几种天然存在的酚酸（咖啡酸、肌醇六磷酸、阿魏酸、没食子酸、对香豆酸、迷迭香酸、香草酸），首先概述了它们最常见的天然植物来源。作为基于脂质的体外模型系统，本文还总结了最近报道的酚酸在水包油乳液中的抗氧化活性。探索酚酸的界面活性有助于进一步阐明其针对生物膜（如脂蛋白）氧化应激条件的潜在健康特性。最后，本综述报告了有关所研究酚酸特定生化特性的最新文献证据。
