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EnglishBackground: The interest in phenolic compounds present in foods of vegetable origin has shown a notable increase in recent decades. This interest is due to the growing number of scientific studies concerning their beneficial role in human health. The interest in polyphenols has been supported by the current and growing awareness, and attention of consumers to food from a food safety viewpoint and also because of the beneficial effects ascribed to polyphenols. Objective: The aim of this article is to highlight antibacterial, antifungal, and anti-inflammatory activities of various phenolic compounds normally found in certain foods. Conclusions: 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.
| Titolo: | Phenolic Substances in Foods: Health Effects as Anti-Inflammatory and Antimicrobial Agents |
| Autori: | |
| Data di pubblicazione: | 2019 |
| Rivista: | |
| Abstract: | Background: The interest in phenolic compounds present in foods of vegetable origin has shown a notable increase in recent decades. This interest is due to the growing number of scientific studies concerning their beneficial role in human health. The interest in polyphenols has been supported by the current and growing awareness, and attention of consumers to food from a food safety viewpoint and also because of the beneficial effects ascribed to polyphenols. Objective: The aim of this article is to highlight antibacterial, antifungal, and anti-inflammatory activities of various phenolic compounds normally found in certain foods. Conclusions: 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. |
| Handle: | http://hdl.handle.net/11570/3139712 |
| Appare nelle tipologie: | 14.a.1 Articolo su rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 4. Phenolic substances in foods_final_180319.pdf | Articolo principale in pre-print | Documento in Pre-print (manoscritto inviato all'editore, precedente alla peer review) | Tutti i diritti riservati (All rights reserved) | Utenti riconosciuti Richiedi una copia |
| Lagana_Phenolic Substances in Foods_Health Effects as Anti-Inflammatory and Antimicrobial Agents.pdf | Articolo principale | Versione Editoriale (PDF) | Tutti i diritti riservati (All rights reserved) | Utenti riconosciuti Richiedi una copia |
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