Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/40244

TitleIn vivo antioxidant activity of phenolic compounds: facts and gaps
Author(s)Martins, Natália
Barros, Lillian
Ferreira, Isabel C. F. R.
KeywordsAging-related diseases
Antioxidant activity
In vivo studies
Phenolic extracts/compounds
Bioavailability
Issue dateFeb-2016
PublisherElsevier B.V.
JournalTrends in Food Science & Technology
CitationMartins, N.; Barros, Lillian; Ferreira, Isabel C. F. R., In vivo antioxidant activity of phenolic compounds: facts and gaps. Trends in Food Science and Technology, 48, 1-12, 2016
Abstract(s)Background: Numerous diseases have been related with free radicals overproduction and oxidative stress. Botanical preparations possess a multitude of bioactive properties, including antioxidant potential, which has been mainly related with the presence of phenolic compounds. However, the mechanisms of action of these phytochemicals, in vivo effects, bioavailability and bio-efficacy still need research. Scope and Approach: The present report aims to provide a critical review on the aspects related with the in vivo antioxidant activity of phenolic extracts and compounds from plant origin. Key findings: Biological functions beyond the human metabolism were discussed, comparing in vivo vs. in vitro studies, as also focusing the conditioning factors for phenolic compounds bioavailability and bio-efficacy. Furthermore, an upcoming perspective about the use of phytochemicals as life expectancy promoters and anti-aging factors in human individuals was provided. Conclusions: Overall, and despite all of those advances, the study of the biological potential of numerous natural matrices still remains a hot topic among the scientific community. In fact, the available knowledge about the responsible phytochemicals for the biological potential, their mechanisms of action, the establishment of therapeutic and prophylactic doses, and even the occurrence of biochemical inter-relations, is considerable scarce.
TypeArticle
URIhttp://hdl.handle.net/1822/40244
DOI10.1016/j.tifs.2015.11.008
ISSN0924-2244
Publisher versionhttp://www.journals.elsevier.com/trends-in-food-science-and-technology/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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