Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
dc.contributor.author | Dobson, Corrine C. | |
dc.contributor.author | Mottawea, Walid | |
dc.contributor.author | Rodrigue, Alexane | |
dc.contributor.author | Buzati Pereira, Bruna L. [UNESP] | |
dc.contributor.author | Hammami, Riadh | |
dc.contributor.author | Power, Krista A. | |
dc.contributor.author | Bordenave, Nicolas | |
dc.contributor.institution | University of Ottawa | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2019-10-06T16:20:16Z | |
dc.date.available | 2019-10-06T16:20:16Z | |
dc.date.issued | 2019-01-01 | |
dc.description.abstract | Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated. | en |
dc.description.affiliation | School of Nutrition Sciences Faculty of Health Sciences University of Ottawa | |
dc.description.affiliation | Interdisciplinary School of Health Sciences Faculty of Health Sciences University of Ottawa | |
dc.description.affiliation | Internal Medicine Department Botucatu Medical School UNESP—Univ Estadual Paulista | |
dc.description.affiliationUnesp | Internal Medicine Department Botucatu Medical School UNESP—Univ Estadual Paulista | |
dc.format.extent | 135-181 | |
dc.identifier | http://dx.doi.org/10.1016/bs.afnr.2019.02.010 | |
dc.identifier.citation | Advances in Food and Nutrition Research, v. 90, p. 135-181. | |
dc.identifier.doi | 10.1016/bs.afnr.2019.02.010 | |
dc.identifier.issn | 1043-4526 | |
dc.identifier.scopus | 2-s2.0-85062659096 | |
dc.identifier.uri | http://hdl.handle.net/11449/188819 | |
dc.language.iso | eng | |
dc.relation.ispartof | Advances in Food and Nutrition Research | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | Dietary fibers | |
dc.subject | Flavonoids | |
dc.subject | Gut health | |
dc.subject | Nutritional functionality | |
dc.subject | Phenolic acids | |
dc.subject | Polyphenols | |
dc.subject | Polysaccharides | |
dc.subject | Structure function-relationship | |
dc.title | Impact of molecular interactions with phenolic compounds on food polysaccharides functionality | en |
dc.type | Capítulo de livro | |
unesp.campus | Universidade Estadual Paulista (Unesp), Faculdade de Medicina, Botucatu | pt |
unesp.department | Clínica Médica - FMB | pt |