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

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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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Flazin as a Promising Nrf2 Pathway Activator
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Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis
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Natural Antioxidants in Foods
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Breaking free from free radicals: harnessing the power of natural antioxidants for health and disease prevention
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“These molecules possess the ability to modulate the activities of various cellular enzymes, chelate metal ions, inhibit nitrosation, and scavenge electrophiles, and other reactive species (Shahidi and Ambigaipalan 2015).”
Assessment of Chemical Composition and In Vitro Antioxidant, Antidiabetic, Anticholinesterase and Microbial Virulence-Quenching Effects of Salad Burnet (Sanguisorba minor L.) Harvested from Algeria
Haouam, C., Boudiba, S., Tamfu, A. N., Küçükaydın, S., Hanini, K., Zohra, H. F., Hioun, S., Botezatu, A. V. D., Ceylan, Ö., Boudiba, L., et al. (2023) · Plants · doi:10.3390/plants12244134 · Cited by 23
Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditions
Liu, D., López-Sánchez, P., & Gidley, M. J. (2019) · Food & Function · doi:10.1039/c8fo02528b · Cited by 23
Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet?
Dey, G., & Sireswar, S. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1769021 · Cited by 23
Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity
ROSA, J. G. L. D., & Medina, P. M. B. (2021) · Food Science and Technology · doi:10.1590/fst.45120 · Cited by 23
The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants
Elhachem, M., Cayot, P., Abboud, M., Louka, N., Maroun, R. G., & Bou‐Maroun, E. (2021) · Antioxidants · doi:10.3390/antiox10030382 · Cited by 23
“The general process of lipid peroxidation [14].”
Background
Phenolic Compounds from Carissa spinarum Are Characterized by Their Antioxidant, Anti-Inflammatory and Hepatoprotective Activities
Liu, Y., Zhang, Y., Muema, F. W., Kimutai, F., Chen, G., & Guo, M. (2021) · Antioxidants · doi:10.3390/antiox10050652 · Cited by 23
“As known, the antioxidant capacities of phenolic compounds were determined by the number and arrangement of the phenolic hydroxyl groups in their structures [47].”
Background
Phytochemical Composition, Antioxidant, and Enzyme Inhibition Activities of Methanolic Extracts of Two Endemic Onosma Species
Saravanakumar, K., Sarıkürkçü, C., Şahinler, S. Ş., Sarikurkcu, R. B., & Wang, M. (2021) · Plants · doi:10.3390/plants10071373 · Cited by 23
“Generally antioxidant, antimicrobial, enzyme inhibitory, anti-inflammatory, and anti-cardiovascular disease biological activities are related to the phenolics, tannins and flavonoids present in plants [21].”
Background
Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products
Pagliarini, E., Spinelli, S., Proserpio, C., Monteleone, E., Fia, G., Laureati, M., Toschi, T. G., & Dinnella, C. (2021) · Journal of Sensory Studies · doi:10.1111/joss.12710 · Cited by 23
Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats
Shahein, M. R., Atwaa, E.-S. H., Babalghith, A. O., Alrashdi, B. M., Radwan, H. A., Umair, M., Abdalmegeed, D., Mahfouz, H., Dahran, N. A., Cacciotti, I., et al. (2022) · Fermentation · doi:10.3390/fermentation8050200 · Cited by 23
Supercritical CO2 extraction of bioactive compounds from local Peganum Harmala plant seeds and optimization of the extraction yield and the antioxidant activities
Melloul, S., Zehioua, R., & Méniai, A.-H. (2022) · Sustainable Chemistry and Pharmacy · doi:10.1016/j.scp.2022.100729 · Cited by 23
Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review
Ali, A., Kumar, R. R., Vinutha, T., Singh, T., Singh, S. P., Satyavathi, C. T., Praveen, S., & Goswami, S. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-04026-7 · Cited by 23
“Over the past few decades, many researchers have studied the various aspects of phenolic compounds such as antioxidant activity and disease-preventing properties [3], abiotic and biotic stress tolerance in plants [4], and the role in food industries including taste and color production of food and beverages [5].”
Background
Halophyte Plants as Potential Sources of Anticancer Agents: A Comprehensive Review
Custódio, L. M. B., García‐Caparrós, P., Pereira, C. G., & Castelo‐Branco, P. (2022) · Pharmaceutics · doi:10.3390/pharmaceutics14112406 · Cited by 23
“These molecules have a crucial protective role in the plant and exhibit relevant bioactivities, including antioxidant, anti-inflammatory, and antitumoral, which are linked to beneficial therapeutic properties and could help explain the use of some halophytes in traditional medicine and as food [18,21,22].”
Background
Advanced separation of phytochemical and bioactive attributes from various morphological components of sugar maple (Acer saccharum) tree
Yeasmen, N., & Orsat, V. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103260 · Cited by 23
Characteristics, antimicrobial capacity, and antioxidant potential of electrospun zein/polyvinyl alcohol nanofibers containing thymoquinone and electrosprayed resveratrol nanoparticles
Aminzare, M., Ahmadi, S. S., Hassanzadazar, H., Nikfarjam, N., Roohinejad, S., Greiner, R., & Tahergorabi, R. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3816 · Cited by 23
“…due to evidence of the adverse effects of synthetic preservatives on human health, several valuable research studies have been conducted to replace them with natural alternatives, such as plant-based pre-servatives (Davidson et al., 2015; Hosseini et al., 2019; Shahidi & Ambigaipalan, 2015).”
Background
Clinical Insights on Caloric Restriction Mimetics for Mitigating Brain Aging and Related Neurodegeneration
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Application of Freezing and Thawing in Apple ( Malus domestica ) Juice Extraction
Nadulski, R., Kobus, Z., Wilczyński, K., Zawiślak, K., Grochowicz, J., & Tomasz, G. U. Z. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13514 · Cited by 23
Feasibility study on biostimulation of dye decolorization and bioelectricity generation by using decolorized metabolites of edible flora-extracts
Chen, B., Hsu, A.-W., Wu, C.-C., & Hsueh, C. (2017) · Journal of the Taiwan Institute of Chemical Engineers · doi:10.1016/j.jtice.2017.02.021 · Cited by 23
Phenolics from Winemaking By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats
de Oliveira, W. P., Biasoto, A. C. T., Marques, V. F., dos Santos, I. M., Magalhães, K., Corrêa, L. C., Negro‐Dellacqua, M., Miranda, M. S., de Camargo, A. C., & Shahidi, F. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13841 · Cited by 23
Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability
Bilska, A., Waszkowiak, K., Błaszyk, M., Rudzińska, M., & Kowalski, R. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8928 · Cited by 23
Comparison of the Dietary Antioxidant Profiles of 21 a priori Defined Mediterranean Diet Indexes
Ruiz, Á. H., García‐Villanova, B., Guerra-Hernández, E. J., Amiano, P., Sánchez, M., Dorronsoro, M., & Molina‐Montes, E. (2018) · Journal of the Academy of Nutrition and Dietetics · doi:10.1016/j.jand.2018.01.006 · Cited by 23
Inhibitory effect of Bryophyllum pinnatum (Lam.) Oken leaf extract and their fractions on α-amylase, α-glucosidase and cholinesterase enzyme
Ojo, O. A., Ojo, A. B., Ajiboye, B. O., Olaiya, O. E., Akawa, A. B., Olaoye, O. A., Anifowose, O. O., Idowu, O. T., Olasehinde, O. R., Obafemi, T. O., et al. (2018) · Pharmacognosy Journal · doi:10.5530/pj.2018.3.82 · Cited by 23
Sea rose (Armeria pungens (Link) Hoffmanns. & Link) as a potential source of innovative industrial products for anti-ageing applications
Rodrigues, M. J., Pereira, C. G., Oliveira, M., Neng, N. R., Nogueira, J. M. F., Zengin, G., Mahomoodally, M. F., & Custódio, L. M. B. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2018.05.018 · Cited by 23
Evaluation of hepatic lipogenesis and antioxidant status of broiler chickens fed mountain celery
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The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables
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Pre-harvest application of ozonated water on broccoli crops: Effect on head quality
Flores, P., Hernández, V., Fenoll, J., & Hellín, P. (2019) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2019.103260 · Cited by 23
Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador
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Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases
Heide, J., Czech, H., Ehlert, S., Koziorowski, T., & Zimmermann, R. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b06502 · Cited by 23
Antioxidant and Antibacterial Activity of Nepeta × faassenii Bergmans ex Stearn Essential Oil
Jianu, C., Moleriu, R. D., Stoin, D., Cocan, I., Bujancă, G. S., Pop, G., Lukinich-Gruia, A. T., Muntean, D., Rusu, L. C., & Horhat, D. I. (2021) · Applied Sciences · doi:10.3390/app11010442 · Cited by 23
“Still, the addition of food additives remains the most effective method to increase the shelf-life of food products without adverse effects on their sensory or nutritional qualities [6].”
Method
Edible flowers from Theobroma speciosum: Aqueous extract rich in antioxidant compounds
Mar, J. M., da Silva, L. S., Moreira, W. P., Biondo, M. M., Pontes, F. L. D., Campos, F. R., Kinupp, V. F., Campelo, P. H., Sanches, E. A., & Bezerra, J. D. A. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129723 · Cited by 23
Butylated hydroxytoluene and Butylated hydroxyanisole induced cyto-genotoxicity in root cells of Allium cepa L.
Pandey, H., & Kumar, S. M. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e07055 · Cited by 23
“, 2014) and BHT was reported as anticarcinogenic and well known to implement health risks in human (Shahidi and Ambigaipalan, 2015).”
Background
Olive fruit and olive oil composition and their functional compounds
Paiva‐Martins, F., & Kiritsakis, A. K. (2017) · doi:10.1002/9781119135340.ch5 · Cited by 23
Advances in Analytical Methods for Quality Control and Authentication of Nutraceuticals: A Comprehensive Review
Kirova, G. K. (2026) · Nutraceuticals · doi:10.3390/nutraceuticals6010005 · Cited by 22
“Hydroalcoholic solvent systems are commonly used for extracting phenolic compounds and flavonoids, whereas non-polar solvents are applied for lipophilic constituents such as fatty acids, carotenoids, and sterols [46,49,63].”
An in vitro study of the protective effect of caffeic acid on human erythrocytes
Colina, J. R., Suwalsky, M., Manrique-Moreno, M., Petit, K., Aguilar, L. F., Jemioła‐Rzemińska, M., & Strzałka, K. (2018) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2018.12.006 · Cited by 22
Mathematical optimization of the green extraction of polyphenols from grape peels through a cyclic pressurization process
Gallo, M., Formato, A., Giacco, R., Riccardi, G., Luongo, D., Formato, G., Amoresano, A., & Naviglio, D. (2019) · Heliyon · doi:10.1016/j.heliyon.2019.e01526 · Cited by 22
Larrea tridentata Extract Mitigates Oxidative Stress-Induced Cytotoxicity in Human Neuroblastoma SH-SY5Y Cells
Morán-Santibañez, K., Vasquez, A. H., Varela-Ramı́rez, A., Henderson, V., Sweeney, J. D., Odero-Marah, V., Fénelon, K., & Skouta, R. (2019) · Antioxidants · doi:10.3390/antiox8100427 · Cited by 22
“Polyphenolic compounds are secondary metabolites widely distributed in plants and have been considered of interest for their potential benefit to human health [12].”
Background
Antioxidant activity, total phenolic and total flavonoid contents of stem back and root methanolic extracts of Calotropis procera
Mbinda, W. M., & Musangi, C. R. (2019) · The Journal of Phytopharmacology · doi:10.31254/phyto.2019.8403 · Cited by 22
Pomegranate as a natural source of phenolic antioxidants: a review
de Oliveira, F. L., Arruda, T. Y. P., Lima, R. D. S., Casarotti, S. N., & Morzelle, M. C. (2020) · Journal of Food Bioactives · doi:10.31665/jfb.2020.9214 · Cited by 22
“Structurally, they present at least one aromatic ring substituted with one or more hydroxyl groups, and their AA is related to the number and position/distribution of such groups (Giada, 2013; Shahidi and Ambigaipalan, 2015).”
Influential
Elicitation Improves the Leaf Area, Enzymatic Activities, Antioxidant Activity and Content of Secondary Metabolites in Achillea millefolium L. Grown in the Field
Gorni, P. H., Pacheco, A. C., Moro, A. L., Silva, J. F. A., Moreli, R. R., de Miranda, G. R., Pelegrini, J. M., Zaniboni, C. B., Spera, K. D., Bronzel, J. L., et al. (2020) · Journal of Plant Growth Regulation · doi:10.1007/s00344-020-10217-x · Cited by 22
Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders
Tinello, F., Zannoni, S., & Lante, A. (2020) · Applied Sciences · doi:10.3390/app10238438 · Cited by 22
“Generally, the degradation of phenolic antioxidants in oils and fats during thermal storage contributed to the formation of the lipid oxidation-related products [57].”
Background
Epiphytic Bacteria from Sweet Pepper Antagonistic In Vitro to Ralstonia solanacearum BD 261, a Causative Agent of Bacterial Wilt
Mamphogoro, T. P., Kamutando, C. N., Maboko, M. M., Aiyegoro, O. A., & Babalola, O. O. (2021) · Microorganisms · doi:10.3390/microorganisms9091947 · Cited by 22
“For example, risks of human disease such as cancer, heart disease, and diabetes were reported to be minimized by polyphenols and flavonoids [4,5], which are biochemicals highly concentrated in peppers [6–8].”
Background

Authors: Shahidi, F., & Ambigaipalan, P.
Affiliations: Memorial University of Newfoundland (CA)
Corresponding author: Shahidi, Fereidoon
ORCID: Shahidi, Fereidoon
Ambigaipalan, Priyatharini
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
FWCI: 102.36
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by-nc-nd
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
creativecommons.org/licenses/by-nc-nd/4.0/ (vor, 1562 d)
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 (medical) › 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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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

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