Pinto Teresa, Aires Alfredo, Cosme Fernanda, Bacelar Eunice, Morais Maria Cristina, Oliveira Ivo, Ferreira-Cardoso Jorge, Anjos Rosário, Vilela Alice, Gonçalves Berta
CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal.
CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal.
Foods. 2021 Jan 6;10(1):106. doi: 10.3390/foods10010106.
Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer's choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.
多酚以及赋予植物芳香特性的挥发性化合物，对蔬菜、药用植物和芳香植物（MAPs）的品质起着关键作用。近年来的研究表明，这些植物含有生物活性化合物，主要是多酚，它们与预防炎症、神经退行性疾病、癌症和心血管疾病以及抗菌、抗氧化和抗寄生虫特性有关。多年来，许多研究人员深入研究了药用植物和芳香植物中的多酚和挥发性化合物，特别是那些与消费者选择或其有益特性相关的化合物。在此背景下，本综述的目的是概述一些经济上最相关且消费量大的蔬菜、药用植物和芳香植物中挥发性和非挥发性化合物的存在情况，重点关注生物活性多酚、作为益生元的多酚，以及影响蔬菜和MAPs芳香特性的挥发性和非挥发性化合物含量及谱图的最重要因素。此外，还报告了在改善多酚组成和增强赋予蔬菜、药用植物和芳香植物积极特性的挥发性化合物方面科学面临的新挑战。
