Bound Phenolics in Foods

Abstract

Bound phenolic compounds are widely distributed among several plants, especially cereals. In most of the cases, covalent bonds are formed with polysaccharides, proteins, or lipids. But additionally, hydrophobic interactions may affect their release from the food matrix. Many studies have reported their bioactivity after their release from foods, in most of the cases involving acid or basic hydrolysis and further extraction with organic solvents. Besides their antioxidant activity, bound phenolics have important effects on the inhibition of cancer cell growth, key enzymes involved in the metabolism of carbohydrates, as well as in the regulation of inflammatory processes. Food processing and gastrointestinal digestion affect the bound phenolic bioavailability and in consequence the potential benefits to human health. Recent studies have demonstrated that microbiota composition in the gastrointestinal tract affect the release of bound phenolics and their metabolism. Therefore future studies will help us to understand the complex interactions between bound phenolics and gastrointestinal microbiota and produce natural controlled released bioactive phenolic compounds.