Phenolic Compounds in Food and Their Effects on Health I

作者：Chi‐Tang Ho, Chang Yong Lee, Mou-Tuan Huang3 · 发表于：ACS symposium series · 年份：1992 · DOI：10.1021/bk-1992-0506 · 被引用次数：181 · 研究领域：Medicinal Plants and Neuroprotection、Phytochemicals and Antioxidant Activities

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.