The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

Food Chemistry

Volumn 375, Issue , 2022, Pages

  Cianciosi, Danila ^a   Forbes Hernández, Tamara Y ^b   Regolo, Lucia ^a   Alvarez Suarez, José M ^c,d   Navarro Hortal, Maria Dolores ^b   Xiao, Jianbo ^e,f   Quiles, José L ^b,g   Battino, Maurizio ^a,f   Giampieri, Francesca ^d,g  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF GRANADA   (Spain)

^c UNIVERSIDAD SAN FRANCISCO DE QUITO   (Ecuador)

^d KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^e UNIVERSITY OF VIGO   (Spain)

^f JIANGSU UNIVERSITY   (China)

^g Parque Científico y Tecnológico de Cantabria   (Spain)

Author keywords

Antioxidant capacity; Bioavailability; Dietary compounds; Food industry; Food interaction; Polyphenols

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; NUTRITION;

ANTIOXIDANT CAPACITY; DIETARY COMPOUND; EXPERIMENTAL MODELLING; FOOD COMPONENTS; FOOD INDUSTRIES; FOOD INTERACTIONS; NUTRITIONAL PARAMETERS; PHYSICO - CHEMICAL PARAMETERS; PLANT SECONDARY METABOLITES; POLYPHENOLS;

METABOLITES;

CARBOHYDRATE; FOOD INGREDIENT; LIPID; MINERAL; MINERAL FIBER; PHENOL DERIVATIVE; POLYPHENOL; PROTEIN; TRACE ELEMENT; VITAMIN; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; DATA BASE; DIGESTION; MACRONUTRIENT; NUTRITIONAL PARAMETERS; ORGANOLEPTIC PROPERTY; PHYSICAL CHEMISTRY; DIET;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIET; MICRONUTRIENTS; POLYPHENOLS;

EID: 85121749914     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2021.131904     Document Type: Article

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