Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

By J. Rothwell, J. Pérez‐Jiménez, V. Neveu, A. Medina-Remón, N. M'Hiri, Paula García-Lobato, Claudine Manach, Craig Knox, Roman Eisner, David S. Wishart and 1 more. Database J. Biol. Databases Curation, 2013

803 citations recorded by the source corpus.

Polyphenols are a major class of bioactive phytochemicals whose consumption may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, type II diabetes and cancers. Phenol-Explorer, launched in 2009, is the only freely available web-based database on the content of polyphenols in food and their in vivo metabolism and pharmacokinetics. Here we report the third release of the database (Phenol-Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in foods. Data on >100 foods, covering 161 polyphenols or groups of polyphenols before and after processing, were collected from 129 peer-reviewed publications and entered into new tables linked to the existing relational design. The effect of processing on polyphenol content is expressed in the form of retention factor coefficients, or the proportion of a given polyphenol retained after processing, adjusted for change in water content. The result is the first database on the effects of food processing on polyphenol content and, following the model initially defined for Phenol-Explorer, all data may be traced back to original sources. The new update will allow polyphenol scientists to more accurately estimate polyphenol exposure from dietary surveys. Database URL: http://www.phenol-explorer.eu

Subfields: Biochemistry, Molecular Biology, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/529124bc3ff7fa655729c49bf10aedaddd49787e

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Citations in the corpus

• The Role of Polyphenols in Human Health and Food Systems: A Mini-Review (2018, methodology): “The ability to evaluate and market polyphenol products is also growing, with new methods and procedures currently being developed for assessing bioavailability and bioaccessibility in different foods (101, 102).”