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Cited by 3,081Phytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisFree Radicals and Antioxidants

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

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Shahidi, Fereidoon, Ambigaipalan, Priyatharini·2015·Journal of Functional Foods
DOI 10.1016/j.jff.2015.06.018
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Abstract

This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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  • Polyphenols exhibit anti-inflammatory, antibacterial, antifungal, antiviral, antiallergic, anticancer and anticoagulant properties.

    “They exhibit anti-inflammatory, antibacterial, antifungal, antiviral, antiallergic, anticancer and anticoagulant properties [190,191,192,193,197].”

    From Bioactive Compounds for Skin Health: A Review (2021) · cites this paper as [192]

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Authors
Shahidi, F., & Ambigaipalan, P.
Affiliations
Memorial University of Newfoundland (CA)
Corresponding author
Shahidi, Fereidoon
ORCID
Venue
Journal of Functional Foods
Publisher
Elsevier BV
Published
2015-10
Volume
18
Pages
820-897
ISSN
1756-4646 (ISSN-L)
DOI
10.1016/j.jff.2015.06.018
OpenAlex
W1174839022
Cited by
3,081
References
950
Citations by year
2026: 376 · 2025: 283 · 2024: 293 · 2023: 315 · 2022: 355 · 2021: 413 · 2020: 314 · 2019: 283 · 2018: 209 · 2017: 144 · 2016: 86 · 2015: 8 · 2014: 1
FWCI
102.36
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Functional Foods (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
Keywords
phenolic compounds, polyphenols, antioxidant activity, natural antioxidants, synthetic antioxidants, dietary antioxidants, beverages, spices, health effects, oxidative degradation products, toxicology, shelf life extension, rancidity prevention, functional foods

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