The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
Phenolic compounds: their journey after intake
Abstract
Plant foods are rich in phenolic compounds (PCs) that display multifaceted bioactions in health promotion and disease prevention. To exert their bioactivity, they must be delivered to and absorbed in the gastrointestinal (GI) tract, transported in circulation, and reach the target tissues. During the journey from ingestion to target tissues and final excretion, PCs are subjected to modifications by many factors during their absorption, deposition, metabolism and excretion (ADME) and consequently their bioefficacy may be modified. Consistent with all nutrients in foods, PCs must first be released from the food matrix through mechanical, chemical, and enzymatic forces to facilitate absorption along the GI tract, particularly in the upper small intestine section. Further, glycosylation of PCs directs the route of their absorption with glycones being transported through active transportation and aglycones through passive diffusion. After enteral absorption, the majority of PCs are extensively transformed by the detoxification system in enterocytes and liver for excretion in bile, feces, and urine. The journey of PCs from consumption to excretion appears to be comparable to many synthetic medications, but with some dissimilarities in their fate and bioactivity after phase I and II metabolism. The overall bioavailability of PCs is determined mainly by chemical characteristics, bioaccessibility, and ADME. In this review, factors accounting for variation in PCs bioavailability are discussed because this information is crucial for validation of the health benefits of PCs and their mechanism of action.
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Cites
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Cited by
Proanthocyanidins and hydrolysable tannins: occurrence, dietary intake and pharmacological effects
Smeriglio, A., Barreca, D., Bellocco, E., & Trombetta, D. (2017) · British Journal of Pharmacology · doi:10.1111/bph.13630 · Cited by 688
Antioxidants: Characterization, natural sources, extraction and analysis
Oroian, M., & Escriche, I. (2015) · Food Research International · doi:10.1016/j.foodres.2015.04.018 · Cited by 572
Available technologies on improving the stability of polyphenols in food processing
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte‐Junior, C. A., Gonzalez‐Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., et al. (2021) · Food Frontiers · doi:10.1002/fft2.65 · Cited by 323
Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects
Olivas-Aguirre, F., Rodrigo-García, J., Martínez-Ruiz, N., Cárdenas-Robles, A., Mendoza-Díaz, S., Álvarez-Parrilla, E., González-Aguilar, G., De la Rosa, L., Ramos-Jiménez, A., & Wall-Medrano, A. (2016) · Molecules · doi:10.3390/molecules21091264 · Cited by 308
Self-citationFructans: Prebiotics and immunomodulators
Peshev, D., & Van den Ende, W. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.04.005 · Cited by 175
Metadata
- Authors
- Velderrain-Rodríguez, G. R., Palafox-Carlos, H., Wall-Medrano, A., Ayala-Zavala, J. F., Chen, C.-Y. O., Robles-Sánchez, M., Astiazaran-García, H., Alvarez-Parrilla, E., & González-Aguilar, G. A.
- Venue
- Food Funct.
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2014
- Volume
- 5
- Issue
- 2
- Pages
- 189-197
- ISSN
- 2042-6496 (ISSN-L)
- 2042-650X
- OpenAlex
- W1988305547
- Cited by
- 399
- References
- 8
- FWCI
- 6.29
- Type
- journal article
- Language
- en
- Open access
- closed
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- Velderrain-Rodríguez, G. R., Palafox-Carlos, H., Wall-Medrano, A., Ayala-Zavala, J. F., Chen, C.-Y. O., Robles-Sánchez, M., Astiazaran-García, H., Alvarez-Parrilla, E., & González-Aguilar, G. A. (2014). Phenolic compounds: their journey after intake. Food Funct. https://doi.org/10.1039/c3fo60361j
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