Dietary Polyphenols and Human Health

Plant-based foods are the main source of phytochemicals, including polyphenols, a large family of compounds with highly diverse chemical structures. The impact of polyphenols, ranging from simple gallic acid to the most complex proanthocyanidins, on different biological processes has been irrefutabl...

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Author: Tresserra i Rimbau, Anna
Format: article
Status:Published version
Publication Date:2020
Country:España
Institution:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repository:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/174033
Online Access:https://hdl.handle.net/2445/174033
Access Level:Open access
Keyword:Polifenols
Salut
Dieta
Polyphenols
Health
Diet
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spelling Dietary Polyphenols and Human HealthTresserra i Rimbau, AnnaPolifenolsSalutDietaPolyphenolsHealthDietPlant-based foods are the main source of phytochemicals, including polyphenols, a large family of compounds with highly diverse chemical structures. The impact of polyphenols, ranging from simple gallic acid to the most complex proanthocyanidins, on different biological processes has been irrefutably demonstrated by numerous studies. Multiple approaches, each with their strengths and weaknesses, have been used to investigate the effects of polyphenols, all making an important and complementary contribution to the field. In vitro and in vivo experimental models play a vital role in the elucidation of the mechanisms of action underlying the health benefits observed in human trials. However, their results cannot always be easily extrapolated to human beings, partly because of considerable interindividual variability and other external factors. For instance, potential effect-modulating variables, such as sex, age, smoking habits, body mass index, and hormone levels, need to be identified, as does the influence of other foods, nutrients and even culinary techniques. Additionally, we should not forget the importance of gut microbiota and genetic polymorphisms, which lead to varied circulating metabolites with different biological activities and health impacts. A more recent approach is the use of omics, an integration of disciplines such as metabolomics, genomics, epigenomics, and foodomics based on cutting-edge experimental techniques, including mass spectrometry. The comprehensive ultra-large data sets they generate allow the scientific community to answer new and complex questions.MDPI2021202120202021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion3 p.application/pdfhttps://hdl.handle.net/2445/174033Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/nu12092893Nutrients, 2020, vol. 12(9), num. 2893https://doi.org/10.3390/nu12092893cc-by (c) Tresserra i Rimbau, Anna, 2020http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1740332026-05-29T05:05:01Z
dc.title.none.fl_str_mv Dietary Polyphenols and Human Health
title Dietary Polyphenols and Human Health
spellingShingle Dietary Polyphenols and Human Health
Tresserra i Rimbau, Anna
Polifenols
Salut
Dieta
Polyphenols
Health
Diet
title_short Dietary Polyphenols and Human Health
title_full Dietary Polyphenols and Human Health
title_fullStr Dietary Polyphenols and Human Health
title_full_unstemmed Dietary Polyphenols and Human Health
title_sort Dietary Polyphenols and Human Health
dc.creator.none.fl_str_mv Tresserra i Rimbau, Anna
author Tresserra i Rimbau, Anna
author_facet Tresserra i Rimbau, Anna
author_role author
dc.subject.none.fl_str_mv Polifenols
Salut
Dieta
Polyphenols
Health
Diet
topic Polifenols
Salut
Dieta
Polyphenols
Health
Diet
description Plant-based foods are the main source of phytochemicals, including polyphenols, a large family of compounds with highly diverse chemical structures. The impact of polyphenols, ranging from simple gallic acid to the most complex proanthocyanidins, on different biological processes has been irrefutably demonstrated by numerous studies. Multiple approaches, each with their strengths and weaknesses, have been used to investigate the effects of polyphenols, all making an important and complementary contribution to the field. In vitro and in vivo experimental models play a vital role in the elucidation of the mechanisms of action underlying the health benefits observed in human trials. However, their results cannot always be easily extrapolated to human beings, partly because of considerable interindividual variability and other external factors. For instance, potential effect-modulating variables, such as sex, age, smoking habits, body mass index, and hormone levels, need to be identified, as does the influence of other foods, nutrients and even culinary techniques. Additionally, we should not forget the importance of gut microbiota and genetic polymorphisms, which lead to varied circulating metabolites with different biological activities and health impacts. A more recent approach is the use of omics, an integration of disciplines such as metabolomics, genomics, epigenomics, and foodomics based on cutting-edge experimental techniques, including mass spectrometry. The comprehensive ultra-large data sets they generate allow the scientific community to answer new and complex questions.
publishDate 2020
dc.date.none.fl_str_mv 2020
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/174033
url https://hdl.handle.net/2445/174033
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/nu12092893
Nutrients, 2020, vol. 12(9), num. 2893
https://doi.org/10.3390/nu12092893
dc.rights.none.fl_str_mv cc-by (c) Tresserra i Rimbau, Anna, 2020
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Tresserra i Rimbau, Anna, 2020
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 3 p.
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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