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Curr Pharm Des. 2017;23(19):2742-2753. doi: 10.2174/1381612823666170202112530.

A Critical Review of the Characterization of Polyphenol-Protein Interactions and of Their Potential Use for Improving Food Quality.

Author information

1
Departamento de Quimica e Bioquimica, Faculdade de Ciências da Universidade do Porto, Rua Campo Alegre 687, Porto, Portugal.
2
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.

Abstract

BACKGROUND:

Interest in protein-phenol interactions in biological systems has grown substantially in recent decades.

METHODS:

The interest has focused largely on food systems in response to reports on the prominent roles of phenolic compounds in nutrition and health.

RESULTS:

Phenolic compounds can have both favourable and adverse nutritional effects. Polyphenols are widely known for their antioxidant, anti-inflammatory, anticancer and antiaging properties; however, they have also been ascribed anti-nutritional effects resulting from interactions with some proteins and enzymes. Interactions between proteins and polyphenols can additionally influence food quality by altering some physical-chemical and sensory properties of foods. These effects may be useful to develop new products in food science and technology provided the nature of physical-chemical interactions between proteins and phenols is accurately elucidated. In this paper, we review the different possible modes of interaction between selected food proteins and phenolic compounds.

CONCLUSION:

Existing knowledge on the mechanisms behind polyphenol-protein reactions, the structures of the resulting products and their potential uses is reviewed.

KEYWORDS:

Polyphenol-protein interactions; anti-nutritional effects; antiaging properties; characterization of polyphenol-protein interactions; food quality; phenolic compounds

[Indexed for MEDLINE]

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