Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Polyphenols in foods are more complex than often thought

Abstract : Dietary polyphenols show a great diversity of structures, ranging from rather simple molecules (monomers and oligomers) to polymers. Higher-molecular-weight structures (with molecular weights of > 500) are usually designated as tannins, which refers to their ability to interact with proteins. Among them, condensed tannins (proanthocyanidins) are particularly important because of their wide distribution in plants and their contributions to major food qualities. All phenolic compounds are highly unstable and rapidly transformed into various reaction products when the plant cells are damaged (for instance, during food processing), thus adding to the complexity of dietary polyphenol composition. The polyphenol composition of plant-derived foods and beverages depends on that of the raw material used but also on the extraction process and subsequent biochemical and chemical reactions of plant polyphenols. The occurrence of specific tannin-like compounds (ie, thearubigins and theaflavins) arising from enzymatic oxidation is well documented in black tea. Various chemical reactions involving anthocyanins and/or flavanols have been demonstrated to occur during red wine aging. Current knowledge regarding the reaction mechanisms involved in some of these processes and the structures of the resulting products is reviewed. Their effects on organoleptic and nutritional quality are also discussed.
Type de document :
Article dans une revue
Liste complète des métadonnées

https://hal.inrae.fr/hal-02683537
Déposant : Migration Prodinra <>
Soumis le : lundi 1 juin 2020 - 03:29:10
Dernière modification le : jeudi 12 novembre 2020 - 10:06:06

Lien texte intégral

Identifiants

Citation

Veronique Cheynier. Polyphenols in foods are more complex than often thought. American Journal of Clinical Nutrition, American Society for Nutrition, 2005, 81 (1), pp.223S-229S. ⟨10.1093/ajcn/81.1.223S⟩. ⟨hal-02683537⟩

Partager

Métriques

Consultations de la notice

10