Polyphenols: food sources and bioavailability.

By Claudine Manach, Augustin Scalbert, C. Morand, C. Rémésy, L. Jiménez. American Journal of Clinical Nutrition, 2004

7,850 citations recorded by the source corpus.

Subfields: Biochemistry, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/b64cd77dafe839d5b8665f66645a2a4434954c2f

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Citations in the corpus

Zein as a source of functional colloidal nano- and microstructures (2014, background): “The recent studies on polyphenols have generated increased interest fromboth food aswell as nutraceuticalmanufacturerswith a view of incorporating them in consumer products [51].”
The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants (2011, background): “Keywords: antioxidants, bioaccessibility, bioavailability, dietary fiber, fruits and vegetables”
Effects of dietary flavonoids on apoptotic pathways related to cancer chemoprevention. (2007, background): “Although the metabolism of flavonoids has not been well characterized, studies have shown that there is great variability in preferential pathways among individuals [9,11], which may be due to differences in gut microflora populations.”
Oxidative Stress and Inflammation: What Polyphenols Can Do for Us? (2016, background): “Thus, polyphenols are generally higher in food than all other phytochemicals dietary antioxidants [36].”
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties (2010, neutral): “effects in the prevention of various oxidative stress associated diseases [4].”
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, background): “Factors influencing the bioavailability of phytochemical antioxidants, include the food matrix, absorption and metabolism [24-27].”
Nutraceutical value of kiwicha (Amaranthus caudatus L.) (2020, background): “Fruit and beverages, such as tea, red wine, and coffee, are the main sources of polyphenols, however, vegetables, cereals and leguminous plants are also good sources (Alvarez-Jubete et al., 2010; Manach et al., 2004).”
Natural Polyphenols for Prevention and Treatment of Cancer (2016, background): “Natural polyphenols refer to a large group of plant secondary metabolites ranging from small molecules to highly polymerized compounds [2].”
Dietary Polyphenols and Their Biological Significance (2007, background): “They show a considerable structural diversity, which largely influences thei r b oavailability [188].”
Benefits of polyphenols on gut microbiota and implications in human health. (2013, background): “It results in the sequential production of lactones and aromatic and phenolic acids with different hydroxylation patterns and side-chain lengths, depending on the precursor structures (phenylvalerolactones, phenylvaleric acids, phenylpropionic acids, phenylacetic acids, hippuric and benzoic acids) [”
Bioactive phenolic compounds from algae. (2013, background): “in some target tissues must be developed (Manach et al. 2004).”