Bioavailability of dietary phenolic compounds: Review

• Erick Gutiérrez-Grijalva ^[1] ; Paul Gutiérrez-Grijalva ^[1] ; Dulce Libna Ambriz-Pérez ^[1] ; Nayely Leyva-López ^[1] ; Ramón Ignacio Castillo-López ^[1] ; José Basilio Heredia ^[1]
  1. [1] Centro de Investigación en Alimentación y Desarrollo

     Centro de Investigación en Alimentación y Desarrollo

     México

     
• Localización: Revista española de nutrición humana y dietética, ISSN 2173-1292, Vol. 20, Nº. 2, 2016, págs. 140-147
• Idioma: inglés
• Títulos paralelos:
  • Biodisponibilidad de compuestos fenólicos dietéticos: Revisión
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Los compuestos fenólicos son ubicuos en alimentos de origen vegetal. La alta ingesta de frutas, vegetales y cereales está relacionada con un bajo índice en padecimientos crónicos. Se cree que los compuestos fenólicos son, en parte, responsables de este efecto benéfico. Sin embargo, la bioaccesibilidad y biotransformación de los compuestos fenólicos generalmente no es considerada en este tipo de estudios. Por lo tanto, no se ha podido obtener un mecanismo de acción de los compuestos fenólicos. En este trabajo, presentamos una revisión de literatura de los procesos metabólicos a través de los cuales los compuestos fenólicos son sometidos después de ser ingeridos.

  • English

    Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals is related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, phenolic compounds bioaccessibility and biotransformation is often not considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review we aim to present a comprehensive knowledge of the metabolic processes through which phenolic compounds go after intake.

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