Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
By V. Neveu, J. Pérez‐Jiménez, F. Vos, Vanessa Crespy, L. D. Chaffaut, L. Mennen, Craig Knox, Roman Eisner, Joseph A. Cruz, David S. Wishart and 1 more. Database J. Biol. Databases Curation, 2010
1,371 citations recorded by the source corpus.
A number of databases on the plant metabolome describe the chemistry and biosynthesis of plant chemicals. However, no such database is specifically focused on foods and more precisely on polyphenols, one of the major classes of phytochemicals. As antoxidants, polyphenols influence human health and may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, some cancers or type 2 diabetes. To determine polyphenol intake in populations and study their association with health, it is essential to have detailed information on their content in foods. However this information is not easily collected due to the variety of their chemical structures and the variability of their content in a given food. Phenol-Explorer is the first comprehensive web-based database on polyphenol content in foods. It contains more than 37 000 original data points collected from 638 scientific articles published in peer-reviewed journals. The quality of these data has been evaluated before they were aggregated to produce final representative mean content values for 502 polyphenols in 452 foods. The web interface allows making various queries on the aggregated data to identify foods containing a given polyphenol or polyphenols present in a given food. For each mean content value, it is possible to trace all original content values and their literature sources. Phenol-Explorer is a major step forward in the development of databases on food constituents and the food metabolome. It should help researchers to better understand the role of phytochemicals in the technical and nutritional quality of food, and food manufacturers to develop tailor-made healthy foods. Database URL: http://www.phenol-explorer.eu
Subfields: Biochemistry, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/00899cac0e2e770fe6b28deac002eceb8c3c4bea
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Citations in the corpus
- Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. (2011, background): “As a consequence, much data has been generated on polyphenol constituents in a variety of food items, including apple, measuring total phenolics, flavonoids (the major phenolics in apples) and related total antioxidant activities based on chemical extraction, typically using methanol or water/methan”
- Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases (2020, background): “Berries such as strawberries, blueberries, blackberries, blackcurrant, redcurrant and raspberries are a rich source of anthocyanins, with levels ranging from about 100 to about 700 mg/100 g of fresh product [10,72,73], but the highest content is found in elderberries and chokeberries, which can cont”
- Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content (2013, background): “Since its launch in 2009, the first release of PhenolExplorer (Phenol-Explorer 1.0) has aided estimations of polyphenol intake by generating an instant estimate of the polyphenol composition of a queried food, based on data from as many quality-assessed publications as possible (15).”
- Polyphenols: A concise overview on the chemistry, occurrence, and human health (2019, background): “…of Agriculture (USDA) databases (USDA website https://www.usda.gov/); (b) the Phenol‐Explorer (Phenol‐ Explore website http://phenol‐explorer.eu/; Neveu et al., 2010); (c) the eBASIS‐Bioactive Substances in Food Information Systems (eBASIS website http://www.eurofir.org/our‐tools/ebasis/;…”
- Natural Polyphenols for Prevention and Treatment of Cancer (2016, background): “Flavonoids and phenolic acids are the most common classes, and account for about 60% and 30% of all natural polyphenols, respectively (Table 1) [6].”
- The Therapeutic Potential of Apigenin (2019, background): “Phenol-Explorer comprise the first comprehensive web-based open-access database on the content of polyphenol in foods; further updates include data on pharmacokinetic and metabolites, the effect of food processing, and cooking [157,158].”
- Benefits of polyphenols on gut microbiota and implications in human health. (2013, background): “, the number of phenolic rings and substituting groups), polyphenols are generally classified into flavonoids and nonflavonoids [2].”