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Cited by 237

The DOI matches its Crossref record; 12 of the 12 references it cites were found in a registry or an index.

Evolution of Phenolic Compounds from Color and Flavor Problems to Health Benefits

Soto-Vaca, Adriana, Gutierrez, Ashley, Losso, Jack N., Xu, Zhimin, Finley, John W.·2012·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf300861c
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Abstract

Early studies focused on the negative effects on color and flavor of foods, followed by exploration of the antioxidant properties and the associated health benefits. The growing body of evidence suggests that plant-based polyphenols may help prevent or delay the onset of a multiplicity of diseases. Newer work suggests that a variety of polyphenols can alter the expression of genes in the inflammatory pathway. Data also show that the absorption of the polyphenols is very limited. Insulin resistance and endothelial and mitochondrial dysfunction are hallmarks of the metabolic syndrome and aging and occur at the early stages of the disease. There is limited clinical evidence that certain polyphenolic metabolites by virtue of their anti-inflammatory activities can improve insulin sensitivity and endothelial and mitochondrial function, suggesting that polyphenols are good for disease prevention. The goal of this review is to summarize the evolution and emphasize the potential benefits of polyphenols.

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Crossref · 10.1021/jf300861c

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Metadata

Authors
Soto-Vaca, A., Gutierrez, A., Losso, J. N., Xu, Z., & Finley, J. W.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2012-05-16
Volume
60
Issue
27
Pages
6658-6677
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf300861c
OpenAlex
W2332139288
Cited by
237
References
12
FWCI
10.30
Type
journal article
Language
en
Open access
closed

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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