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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Editorial: New Mechanisms of GI Ulceration & Healing: Physiology, Pharmacology & Pathology.
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“Notwithstanding, compared to other matrices, red cabbage has demonstrated a greater stability [43].”
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“The mechanism of action of antioxidants has extensively been discussed elsewhere [33, 44].”
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“Free phenolics are readily available and bioactive upon consumption, contributing immediate antioxidant and anti-inflammatory effects (Shahidi & Ambigaipalan, 2015).”

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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