Abstract：
:Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jakobek Ldoi
10.1016/j.foodchem.2014.12.013subject
Has Abstractpub_date
2015-05-15 00:00:00pages
556-67eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01915-3journal_volume
175pub_type
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