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Natural Phenol Polymers: Recent Advances in Food and Health Applications

Natural phenol polymers are widely represented in nature and include a variety of classes including tannins and lignins as the most prominent. Largely consumed foods are rich sources of phenol polymers, notably black foods traditionally used in East Asia, but other non-edible, easily accessible sour...

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Autores principales: Panzella, Lucia, Napolitano, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488010/
https://www.ncbi.nlm.nih.gov/pubmed/28420078
http://dx.doi.org/10.3390/antiox6020030
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author Panzella, Lucia
Napolitano, Alessandra
author_facet Panzella, Lucia
Napolitano, Alessandra
author_sort Panzella, Lucia
collection PubMed
description Natural phenol polymers are widely represented in nature and include a variety of classes including tannins and lignins as the most prominent. Largely consumed foods are rich sources of phenol polymers, notably black foods traditionally used in East Asia, but other non-edible, easily accessible sources, e.g., seaweeds and wood, have been considered with increasing interest together with waste materials from agro-based industries, primarily grape pomace and other byproducts of fruit and coffee processing. Not in all cases were the main structural components of these materials identified because of their highly heterogeneous nature. The great beneficial effects of natural phenol-based polymers on human health and their potential in improving the quality of food were largely explored, and this review critically addresses the most interesting and innovative reports in the field of nutrition and biomedicine that have appeared in the last five years. Several in vivo human and animal trials supported the proposed use of these materials as food supplements and for amelioration of the health and production of livestock. Biocompatible and stable functional polymers prepared by peroxidase-catalyzed polymerization of natural phenols, as well as natural phenol polymers were exploited as conventional and green plastic additives in smart packaging and food-spoilage prevention applications. The potential of natural phenol polymers in regenerative biomedicine as additives of biomaterials to promote growth and differentiation of osteoblasts is also discussed.
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spelling pubmed-54880102017-06-29 Natural Phenol Polymers: Recent Advances in Food and Health Applications Panzella, Lucia Napolitano, Alessandra Antioxidants (Basel) Review Natural phenol polymers are widely represented in nature and include a variety of classes including tannins and lignins as the most prominent. Largely consumed foods are rich sources of phenol polymers, notably black foods traditionally used in East Asia, but other non-edible, easily accessible sources, e.g., seaweeds and wood, have been considered with increasing interest together with waste materials from agro-based industries, primarily grape pomace and other byproducts of fruit and coffee processing. Not in all cases were the main structural components of these materials identified because of their highly heterogeneous nature. The great beneficial effects of natural phenol-based polymers on human health and their potential in improving the quality of food were largely explored, and this review critically addresses the most interesting and innovative reports in the field of nutrition and biomedicine that have appeared in the last five years. Several in vivo human and animal trials supported the proposed use of these materials as food supplements and for amelioration of the health and production of livestock. Biocompatible and stable functional polymers prepared by peroxidase-catalyzed polymerization of natural phenols, as well as natural phenol polymers were exploited as conventional and green plastic additives in smart packaging and food-spoilage prevention applications. The potential of natural phenol polymers in regenerative biomedicine as additives of biomaterials to promote growth and differentiation of osteoblasts is also discussed. MDPI 2017-04-14 /pmc/articles/PMC5488010/ /pubmed/28420078 http://dx.doi.org/10.3390/antiox6020030 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Panzella, Lucia
Napolitano, Alessandra
Natural Phenol Polymers: Recent Advances in Food and Health Applications
title Natural Phenol Polymers: Recent Advances in Food and Health Applications
title_full Natural Phenol Polymers: Recent Advances in Food and Health Applications
title_fullStr Natural Phenol Polymers: Recent Advances in Food and Health Applications
title_full_unstemmed Natural Phenol Polymers: Recent Advances in Food and Health Applications
title_short Natural Phenol Polymers: Recent Advances in Food and Health Applications
title_sort natural phenol polymers: recent advances in food and health applications
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488010/
https://www.ncbi.nlm.nih.gov/pubmed/28420078
http://dx.doi.org/10.3390/antiox6020030
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