Phenolics and polyphenolic compounds in food and as functional food ingredients: characterization, mechanism(s) of action, structure modification and process effects

食品中以及作为功能性食品成分的酚类和多酚化合物：特性、作用机制、结构修饰和工艺效果

• 批准号: 3780-2010
• 负责人: Shahidi, Fereidoon
• 金额: $ 3.06万
• 依托单位: Memorial University of Newfoundland
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=473759
• 关键词: Phenolics; polyphenolic; compounds; food; functional

Epidemiological studies have demonstrated that the consumption of plant foods is associated with reduced risk of degenerative diseases, particularly atherosclerosis, inflammatory diseases and certain types of cancer. Plant components responsible for such effects are represented by a myriad of compounds, a major class being bioactive phenolics and polyphenolics that render antioxidant effects, among others. Thus, procurement and identification of such bioactives and examination of their properties and physiological benefits must be established in order to provide credible evidence for their efficacy. The mechanism(s) of action of phenolics and polyphenolics in health promotion and disease risk reduction includes a multiple and complex series of events. Thus, scavenging of free radicals and reactive oxygen species, preventing oxidation of low-density lipoprotein (LDL) cholesterol, a culprit in heart disease, retarding breakdown of DNA and mutation, responsible for cancer, and inhibition of excess nitric oxide production with its deleterious effects need to be examined carefully. In addition, advanced glycation endpoints (AGEs) responsible for diabetes, cataract, neuropathy and alike are among the other mechanisms by which phenolics/polyphenolics are known to promote health. Since foods are consumed on a continuous basis, their enrichment with health beneficial components, via different processing operations or enhancement through agricultural practices, or retention during food preparation or improved absorption and bioavailability are of utmost importance. Certain bioactives may also be extracted and used as nutraceuticals/natural health products. This work would provide the necessary information for unraveling the identity of important phenolic and polyphenolic compounds present, their content and changes due to processing or modification for activity enhancement. In addition, mechanisms of actions of such bioactives will be unraveled in order to fill the existing gap in the available literature. Findings of this work would thus provide fundamental scientific information and also leads to practical applications which may contribute to health care cost reduction through preventive and possibly therapeutic means.

流行病学研究表明，食用植物性食物与降低退行性疾病的风险有关，特别是动脉粥样硬化、炎症性疾病和某些类型的癌症。 负责这种效果的植物成分由无数的化合物代表，其中主要类别是提供抗氧化效果的生物活性酚和多酚。 因此，必须确定这些生物活性物质的采购和鉴定以及对其特性和生理益处的检查，以便为其功效提供可信的证据。 酚类物质和多酚类物质在促进健康和降低疾病风险方面的作用机制包括一系列复杂的事件。 因此，清除自由基和活性氧，防止氧化低密度脂蛋白（LDL）胆固醇，心脏病的罪魁祸首，延缓DNA和突变的破坏，负责癌症，和抑制过量的一氧化氮产生其有害影响需要仔细检查。 此外，导致糖尿病、白内障、神经病等的晚期糖基化终点（AGEs）是已知酚类/多酚类促进健康的其他机制。 由于食物是连续消费的，因此通过不同的加工操作或通过农业实践增强，或在食物制备过程中保留或改善吸收和生物利用度，使其富含对健康有益的成分至关重要。 某些生物活性物质也可以提取并用作营养品/天然健康产品。 这项工作将提供必要的信息，解开的重要酚类和多酚类化合物的身份，其含量和变化，由于加工或改性活性增强。 此外，这些生物活性物质的作用机制将被解开，以填补现有文献中的空白。 因此，这项工作的结果将提供基本的科学信息，并导致实际应用，这可能有助于通过预防和可能的治疗手段降低医疗保健成本。