Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/39808

TitleBioactivity of phenolic acids: Metabolites versus parent compounds: A review
Author(s)Heleno, Sandrina A.
Martins, Anabela
Queiroz, Maria João R. P.
Ferreira, Isabel C. F. R.
KeywordsMushrooms
Phenolic acids
Biosynthesis/bioavailability
Metabolites
Chemical/enzymatic synthesis;
Bioactivity
Issue date2015
PublisherElsevier
JournalFood Chemistry
CitationHeleno, S. A., Martins, A., Queiroz, M. J. R. P., & Ferreira, I. C. F. R. (2015). Bioactivity of phenolic acids: Metabolites versus parent compounds: A review. Food Chemistry, 173, 501-513. doi: 10.1016/j.foodchem.2014.10.057
Abstract(s)Phenolic acids are present in our diet in different foods. In particular, mushrooms are a good source of these molecules. Due to their bioactive properties, phenolic acids are extensively studied and there is evidence of their role in disease prevention. Nevertheless, in vivo, these compounds are metabolized and circulate in the organism as glucuronated, sulfated and methylated metabolites, displaying higher or lower bioactivity. To clarify the importance of the metabolism of phenolic acids, the knowledge about the bioactivity of the metabolites is extremely important. In this review, chemical features, biosynthesis and bioavailability of phenolic acids are discussed as well as the chemical and enzymatic synthesis of their metabolites. Finally, the metabolites bioactive properties are compared with that of the corresponding parental compounds.
TypeArticle
URIhttp://hdl.handle.net/1822/39808
DOI10.1016/j.foodchem.2014.10.057
ISSN0308-8146
Publisher versionhttp://dx.doi.org/10.1016/j.foodchem.2014.10.057
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CDQuim - Artigos (Papers)

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