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EnglishThe interest towards phenolic compounds present in foods of vegetable origin has shown a notable increase In the last decades. This interest is due to the growing number of scientific studies concerning their beneficial role for human health. The interest in polyphenols has been supported by the current and growing awareness and attention of consumers to food, from the food safety viewpoint, also because of beneficial effects ascribed to polyphenols. Phenolic compounds exert different biological functions such as antioxidant activity, modulation of detoxifying enzymes, stimulation of the immune system, reduction of platelet aggregation, modulation of hormonal metabolism, reduction of blood pressure, and anti-inflammatory, antibacterial, antiviral, and antifungal activities. The aim of this article is to highlight antibacterial, antifungal and anti-inflammatory activity of various phenolic compounds normally found in certain foods.
| Titolo: | Phenolic Substances in Foods. Health Effects as Anti-inflammation Agents and Antimicrobial Properties. |
| Autori: | |
| Data di pubblicazione: | 2019 |
| Rivista: | |
| Abstract: | The interest towards phenolic compounds present in foods of vegetable origin has shown a notable increase In the last decades. This interest is due to the growing number of scientific studies concerning their beneficial role for human health. The interest in polyphenols has been supported by the current and growing awareness and attention of consumers to food, from the food safety viewpoint, also because of beneficial effects ascribed to polyphenols. Phenolic compounds exert different biological functions such as antioxidant activity, modulation of detoxifying enzymes, stimulation of the immune system, reduction of platelet aggregation, modulation of hormonal metabolism, reduction of blood pressure, and anti-inflammatory, antibacterial, antiviral, and antifungal activities. The aim of this article is to highlight antibacterial, antifungal and anti-inflammatory activity of various phenolic compounds normally found in certain foods. |
| Handle: | http://hdl.handle.net/11570/3139712 |
| Appare nelle tipologie: | 14.a.1 Articolo su rivista |
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