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Phenolic Compounds in Food and Their Effects on Health II: Antioxidants and Cancer Prevention
Abstract
Phenolic compounds including simple phenols and phenolic acids, hydroxycinnamic acid derivatives and flavonoids are bioactive substances occurring widely in food plants. Phenolic compounds are closely associated with the sensory and nutritional quality of fresh and processed plant foods. The enzymatic browning reaction of phenolic compounds, catalyzed by polyphenoloxidase, could cause the formation of undesirable color and flavor and the loss of nutrient in fruits and vegetables. Many phenolic compounds in plants are good sources of natural antioxidants. It is a great interest in recent years that many phenolic compounds in foods have inhibitory effects on mutagenesis and carcinogenesis.
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Cited by
Tannins and Human Health: A Review
Chung, K.-T., Wong, T. Y., Wei, C.-I., Huang, Y.-W., & Lin, Y. (1998) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408699891274273 · Cited by 1,996
Hammerstone, J. F., Lazarus, S. A., Mitchell, A. E., Rucker, R., & Schmitz, H. H. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980760h · Cited by 455
Lazarus, S. A., Adamson, G. E., Hammerstone, J. F., & Schmitz, H. H. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9813642 · Cited by 263
Serraino, I., Dugo, L., Dugo, P., Mondello, L., Mazzon, E., Dugo, G., Caputi, A. P., & Cuzzocrea, S. (2003) · Life Sciences · doi:10.1016/s0024-3205(03)00356-4 · Cited by 186
Chen, Y., Huang, Y., Bai, Y., Fu, C., Zhou, M., Gao, B., Wang, C., Li, D., Hu, Y., & Xu, N. (2017) · LWT · doi:10.1016/j.lwt.2017.06.032 · Cited by 91
Metadata
- Venue
- ACS Symposium Series
- Publisher
- American Chemical Society
- Published
- 1992-10-01
- ISSN
- 0097-6156 (ISSN-L)
- 1947-5918
- OpenAlex
- W48526731
- Cited by
- 358
- References
- 0
- FWCI
- 11.77
- Type
- conference paper
- Language
- en
- Open access
- closed
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