Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil.
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil.
Adv Food Nutr Res. 2023;104:77-137. doi: 10.1016/bs.afnr.2022.10.003. Epub 2023 May 9.
Worldwide, there has been growing interest in the research, development, and commercialization of functional bioactive components and nutraceuticals. As a result of consumer awareness of the relationship between diet, health, and disease, the consumption of plant-derived bioactive components has recently increased in the past two decades. Phytochemicals are bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond essential nutrition. They may reduce the risk of major chronic diseases, cardiovascular diseases, cancer, osteoporosis, diabetes, high blood pressure, and psychotic diseases and have antioxidant, antimicrobial, and antifungal properties, cholesterol-lowering, antithrombotic, or anti-inflammatory effects. Phytochemicals have been recently studied and explored for various purposes, such as pharmaceuticals, agrochemicals, flavors, fragrances, coloring agents, biopesticides, and food additives. These compounds are known as secondary metabolites and are commonly classified as polyphenols, terpenoids (terpenes), tocotrienols and tocopherols, carotenoids, alkaloids and other nitrogen-containing metabolites, stilbenes and lignans, phenolic acids, and glucosinates. Thus, this chapter aims to define the general chemistry, classification, and essential sources of phytochemicals, as well as describe the potential application of phytochemicals in the food and nutraceuticals industry, explaining the main properties of interest of the different compounds. Finally, the leading technologies involving micro and nanoencapsulation of phytochemicals are extensively detailed to protect them against degradation and enhance their solubility, bioavailability, and better applicability in the pharmaceutical, food, and nutraceutical industry. The main challenges and perspectives are detailed.
在全球范围内，人们对功能性生物活性成分和营养保健品的研究、开发和商业化越来越感兴趣。由于消费者意识到饮食、健康和疾病之间的关系，过去二十年来，植物源性生物活性成分的消费最近有所增加。植物化学物质是水果、蔬菜、谷物和其他植物性食物中的生物活性营养植物化学物质，除了基本营养之外，它们可能提供理想的健康益处。它们可能降低主要慢性疾病、心血管疾病、癌症、骨质疏松症、糖尿病、高血压和精神疾病的风险，具有抗氧化、抗菌和抗真菌特性、降低胆固醇、抗血栓形成或抗炎作用。植物化学物质最近被研究和探索用于各种用途，如制药、农用化学品、香料、香精、着色剂、生物农药和食品添加剂。这些化合物被称为次生代谢物，通常分为多酚、萜类（萜烯）、生育三烯醇和生育酚、类胡萝卜素、生物碱和其他含氮代谢物、芪和木脂素、酚酸和硫代葡萄糖苷。因此，本章旨在定义植物化学物质的一般化学、分类和主要来源，并描述植物化学物质在食品和营养保健品行业中的潜在应用，解释不同化合物的主要感兴趣特性。最后，详细介绍了涉及植物化学物质微纳米封装的主要技术，以保护它们免受降解，并提高它们的溶解度、生物利用度和在制药、食品和营养保健品行业中的更好适用性。详细介绍了主要挑战和展望。
