eprintid: 565 rev_number: 7 eprint_status: archive userid: 2 dir: disk0/00/00/05/65 datestamp: 2022-03-15 23:55:10 lastmod: 2023-07-18 23:30:06 status_changed: 2022-03-15 23:55:10 type: article metadata_visibility: show creators_name: Cianciosi, Danila creators_name: Forbes-Hernández, Tamara Y. creators_name: Regolo, Lucia creators_name: Alvarez-Suarez, José M. creators_name: Navarro-Hortal, Maria Dolores creators_name: Xiao, Jianbo creators_name: Quiles, José L. creators_name: Battino, Maurizio creators_name: Giampieri, Francesca creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: jose.quiles@uneatlantico.es creators_id: creators_id: francesca.giampieri@uneatlantico.es title: The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none keywords: Antioxidant capacity; Bioavailability; Dietary compounds; Food industry; Food interaction; Polyphenols abstract: Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro- (lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field. date: 2022-05 publication: Food Chemistry volume: 375 pagerange: 131904 id_number: doi:10.1016/j.foodchem.2021.131904 refereed: TRUE issn: 03088146 official_url: http://doi.org/10.1016/j.foodchem.2021.131904 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Cerrado Inglés Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro- (lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field. metadata Cianciosi, Danila; Forbes-Hernández, Tamara Y.; Regolo, Lucia; Alvarez-Suarez, José M.; Navarro-Hortal, Maria Dolores; Xiao, Jianbo; Quiles, José L.; Battino, Maurizio y Giampieri, Francesca mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, jose.quiles@uneatlantico.es, SIN ESPECIFICAR, francesca.giampieri@uneatlantico.es (2022) The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters. Food Chemistry, 375. p. 131904. ISSN 03088146