Cargando…

Role of the Encapsulation in Bioavailability of Phenolic Compounds

Plant-derived phenolic compounds have multiple positive health effects for humans attributed to their antioxidative, anti-inflammatory, and antitumor properties, etc. These effects strongly depend on their bioavailability in the organism. Bioaccessibility, and consequently bioavailability of phenoli...

Descripción completa

Detalles Bibliográficos
Autores principales:	Grgić, Josipa, Šelo, Gordana, Planinić, Mirela, Tišma, Marina, Bucić-Kojić, Ana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601682/ https://www.ncbi.nlm.nih.gov/pubmed/32993196 http://dx.doi.org/10.3390/antiox9100923

Ejemplares similares

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery
por: Šelo, Gordana, et al.
Publicado: (2022)

Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds
por: Šelo, Gordana, et al.
Publicado: (2023)

Antioxidant and antiproliferative potentials of phenolic-rich extracts from biotransformed grape pomace in colorectal Cancer
por: Mišković Špoljarić, Katarina, et al.
Publicado: (2023)

In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation
por: Martinović, Josipa, et al.
Publicado: (2023)

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation
por: Šelo, Gordana, et al.
Publicado: (2021)

The Release of Grape Pomace Phenolics from Alginate-Based Microbeads during Simulated Digestion In Vitro: The Influence of Coatings and Drying Method
por: Martinović, Josipa, et al.
Publicado: (2023)

Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts
por: Martinović, Josipa, et al.
Publicado: (2023)

Transesterification of Sunflower Oil over Waste Chicken Eggshell-Based Catalyst in a Microreactor: An Optimization Study
por: Pavlović, Stefan, et al.
Publicado: (2021)

Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds
por: Ozkan, Gulay, et al.
Publicado: (2020)

Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste
por: Vulić, Jelena, et al.
Publicado: (2019)

Editorial: Sustainable production of bioactive compounds within lignocellulosic biorefineries
por: Tišma, Marina, et al.
Publicado: (2023)

Recent Analytical Approaches for the Study of Bioavailability and Metabolism of Bioactive Phenolic Compounds
por: Fernández-Ochoa, Álvaro, et al.
Publicado: (2022)

The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds
por: Dabulici, Cristina Monica, et al.
Publicado: (2020)

Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: implications for COVID-19
por: Augusti, Paula R., et al.
Publicado: (2021)

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings
por: Vukoja, Josipa, et al.
Publicado: (2021)

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits
por: Ștefănescu, Bianca Eugenia, et al.
Publicado: (2019)

New Frontiers on the Metabolism, Bioavailability and Health Effects of Phenolic Compounds
por: Mena, Pedro, et al.
Publicado: (2017)

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
por: Buljeta, Ivana, et al.
Publicado: (2021)

Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams
por: Vukoja, Josipa, et al.
Publicado: (2019)

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability
por: Rodríguez-López, Paloma, et al.
Publicado: (2020)

Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
por: Quirós-Sauceda, Ana Elena, et al.
Publicado: (2017)

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
por: Kopjar, Mirela, et al.
Publicado: (2022)

Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds
por: Ćorković, Ina, et al.
Publicado: (2021)

Plant Phenolics: Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications
por: Cosme, Patricia, et al.
Publicado: (2020)

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid
por: Stanciauskaite, Monika, et al.
Publicado: (2023)

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation
por: Chanioti, Sofia, et al.
Publicado: (2021)

Phenolic Compounds in Calafate Berries Encapsulated by Spray Drying: Neuroprotection Potential into the Ingredient
por: Romero-Román, María E., et al.
Publicado: (2021)

Encapsulation of Marjoram Phenolic Compounds Using Chitosan to Improve Its Colon Delivery
por: Siles-Sánchez, María de las Nieves, et al.
Publicado: (2022)

Bioavailability of Phenolic Compounds in Californian-Style Table Olives with Tunisian Aqueous Olive Leaf Extracts
por: Mechi, Dalel, et al.
Publicado: (2023)

Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells
por: Schmidt, Luana, et al.
Publicado: (2023)

Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials
por: Esmaeilzadeh Kenari, Reza, et al.
Publicado: (2022)

Role of phenolic compounds in peptic ulcer: An overview
por: Sumbul, Sabiha, et al.
Publicado: (2011)

Laccase-Based Biosensor Encapsulated in a Galactomannan-Chitosan Composite for the Evaluation of Phenolic Compounds
por: Boubezari, Imane, et al.
Publicado: (2020)

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
por: Ambra, Roberto, et al.
Publicado: (2021)

Flavonoids as natural phenolic compounds and their role in therapeutics: an overview
por: Mutha, Rakesh E., et al.
Publicado: (2021)

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
por: Laddomada, Barbara, et al.
Publicado: (2015)

Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by Spray Drying
por: García-Gurrola, Adriana, et al.
Publicado: (2019)

Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits—A Review of Recent Advancements
por: Saini, Ramesh Kumar, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_bchgrhdo51olap8kgovrhgtq4b