Phenolic compounds: Sources, properties and applications (Cap. 6)

Abstract

Phenolic compounds are secondary metabolites widely distributed by fruits, vegetables, legumes, herbs, medicinal plants, cereals, seeds, chocolate, coffee, wine, tea, nuts, extra virgin olive oil, beverages, among others. They can be classified in different ways because they are constituted in a large number of heterogeneous structures that range from simple molecules to highly polymerized compounds. Based on their carbon skeleton, phenolic compounds are classified in non-flavonoids (phenol, phenolic acids, benzoquinones, stilbenes and lignans groups) and flavonoids (flavonols, flavones, anthocyanins, flavanones, isoflavones and flavan-3-ols) compounds. The growing interest in this class of phytochemicals is mainly due to their antioxidant potential and the association between their consumption and prevention of some diseases. The health benefits of these chemical compounds are directly linked to a regular intake and their bioavailability. Several studies have shown that phenolic compounds exhibit various biological and pharmacological activities, including antioxidant, cytotoxic, anticancer, antiviral, antibacterial, cardioprotective, hepatoprotective, neuroprotective, antimalarial, antileishmanial, antitrypanosomal and antiamebial properties. These biological and pharmacological properties are usually attributed to their free radical scavenging efficacies, metal complexion capabilities, and their ability to bind to proteins with a high degree of specificity. Antioxidants are one of the most common active ingredients of nutritionally functional foods, which can play an important role in the prevention of oxidation and cellular damage by inhibiting or delaying the oxidative process. In the present review, we will focus the most recent articles about phenolic compounds, their sources, properties and applications. (c) 2017 by Nova Science Publishers, Inc. All rights reserved.