COMPUESTOS FENOLICOS PDF


Total phenolic compounds, flavonoids and antioxidant activity in the flowers of Crataegus spp. from México. Compuestos fenólicos totales, flavonoides y. RESUMEN Los compuestos fenólicos son ubicuos en alimentos de origen vegetal. La alta ingesta de frutas, vegetales y cereales está relacionada con un bajo. This review deals with the oxidation processes induced by light and atmospheric oxygen, as well as the protective action on antioxidant compounds.

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Phenolic compounds are thought to be responsible, at least in part, for those health effects. Aliquots of cells ml -1 5 days after previous subculture were inoculated into ml of EGM in ml grass flasks. Characterization of honey samples The ten quillay honey samples examined were collected in region VI of Chile.

Within the glycosylated polyphenols, anthocyanins appear to be coompuestos exception, since the predominant forms in blood are their intact glycosides. Significantly higher flavonoid content was observed in the entire samples 9. The phenolic compounds identified were 5-O-caffeoylquinic acid, caffeoylmalic acid, dicaffeoyltartaric acid, and 3,5-dicaffeoylquinic acid, flavonoid-malonyl glycosides quercetinmalonylglucosideglucuronide, quercetinmalonylglucosideglucoside, quercetinmalonylglucoside and flavonoid glycosides quercetinglucuronide, quercetinglucoside, quercetinrutinoside, luteolinglucuronide, and luteolinglucoside, luteolin rutinoside groups.

Pharmacokinetic studies indicate that the sugar fraction in the quercetin is important because retards its absorption fompuestos to the fact that the flavonol is absorbed well in the small intestine, whereas rutin is absorbed in the colon, after intestinal bacteria hydrolysis Harborne and Williams, In this sense, bioaccessibility is described as the amount of any food constituent that is released from the food matrix, detectable in the gut, and that may be able to pass through the intestinal barrier 6.

Thus their bioavailability may vary, besides the diet changes in every country and every season. The structure of most dietary phenolic compounds reaching the peripheral circulation and tissues is different from the structure of those present in foods, this due fenollicos the metabolism to which they are subjected after intake 11, In the presence of PVPP, an agent employed to separate phenolics and non-phenolic reducing compounds i.

Properties, like color, flavour and astringency are caused by the presence of such compounds. The highest content of these phytochemicals was found in hull-less barley, followed by hull-less oat, rye, durum wheat, and bread wheat.

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It is always important compuetos remember that phenolic composition and concentration are dependent on the variety and ripeness stage of the fruit, as of the part of the fruit that is being analyzed. Aamong the major extractable polyphenols, we can find some hydrolysable tannins and proanthocyanidins.

The absorption and bioavailability of phenolic compounds depend largely on their metabolism in the small intestine. Asian Pacific Journal of Tropical Disease.

This result indicated an important participation of minor vegetal species to the contribution of fenolicod compounds and substances with antioxidant capacity. The pollen showed a high diversity of species, highlighting the large contributions of introduced species such as Galega officinalis galegaMedicago sativa alfalfaTrifolium repens white clover and Brassica sp.

Molecules as proteins, lipids or DNA, are known to function as a target for these free radicals, which cojpuestos lead to a deteriorative process called oxidation 2, Furthermore, recently it was proposed that once a compound is absorbed it is inevitably bioactive, because of this was suggested that the concept of bioavailability includes bioactivity Furthermore, gallic, protocatechuic, syringic and ferulic acids were phenolic acids identified in the bound phenolic fraction of mango peel dietary fiber.

These bound phenolics are denominated conjugated. Phenolic compounds are receiving much attention because of their antioxidant properties. Curr Opin Food Sci. Anti-cancer properties of phenolics from apple waste on colon carcinogenesis in vitro. According to the classification, samples 1 and 2 were multifloral honeys, with a predominance of Q.

Additionally, although many sugars were eliminated by including an Amberlite XAD-2 step, some sugars continued to contaminate the phenolic fraction, which was eluted with methanol Ferreres et al.

Glycosylation Phenolic compounds exist as free aglycones and glycoside forms. Phenolic acids and flavonoids are the most common types of phenolic compounds found in whole grains.

Carocho M, Ferreira IC. According to Phippsthere are difficult taxonomic problems in Mexican Crataegus. Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine.

Review: compuestos fenólicos dietéticos, beneficios a la salud y bioaccesibilidad

Results were expressed as mg of phenol equivalent per 1 g of dry tissue. The acylated flavonoids such as epicatechin and epicatechingallateare absorbed without prior hydrolysis or deconjugation 4, Flavonoid intake and cardiovascular disease risk.

Phenolic compounds constitute a large and an important group of phenylpropanoids produced by plants as secondary metabolites. In the other hand, nonextractable polyphenols are high molecular weight compounds that are mostly bound to dietary fiber or protein that remains insoluble in the usual solvent and requires an extra step of hydrolysis during extraction to make them soluble and bioavailable In cereals, the free phenolic acids constitute a small portion of the total phenolic content while bound phenolic acids are the most predominant.

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Bioavailability of dietary flavonoids and phenolic compounds. This enzyme is found in the microsomal fraction of tissues as liver, kidney, skin, brain and small intestine Phenolics in Cereals and Their Relationship With Health Phenolic compounds are among the health-promoting phytochemicals present in cereals. Phenolic compounds and antioxidant activities of buckwheat F. Plants responses to light UV radiation include increased content of phenolic compounds, such as of hydrolysable tannins, flavonol, and anthocyanin compounds.

The data are presented as mean values. Plants synthesize them to function as a chemicaldefense against predators and to participate in reproduction as well as in plant-plant interference 1.

Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Binding of polyphenols to plant cell wall analogues – Part 2: Solid-phase extraction procedure for determination of phenolic acids and some flavonols in honey. Differential expression and regulation of antioxidative enzymes by Cd in pea plants.

The antioxidant and antimicrobial activities of Chilean honey have been studied in the last few years with excellent results. An alternative hypothesis to explain the lack of increase in phenolic and flavonoid compounds in E.

Actividad antioxidante de los compuestos fenólicos [1993]

In general, the level of anthocyanins in fruits is much higher than in vegetables, among fruits the richest in anthocyanins are various berries and black currants In this sense, the phenol and flavonoid may play an important role in the tolerance of E. Aspects of anthocyanin absorption, metabolism and pharmacokinetics in humans.

Transport and metabolism of ferulic acid through the colonic epithelium.