Impact of molecular interactions with phenolic compounds on food polysaccharides functionality

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dc.contributor.authorDobson, Corrine C.
dc.contributor.authorMottawea, Walid
dc.contributor.authorRodrigue, Alexane
dc.contributor.authorBuzati Pereira, Bruna L. [UNESP]
dc.contributor.authorHammami, Riadh
dc.contributor.authorPower, Krista A.
dc.contributor.authorBordenave, Nicolas
dc.contributor.institutionUniversity of Ottawa
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2019-10-06T16:20:16Z
dc.date.available2019-10-06T16:20:16Z
dc.date.issued2019-01-01
dc.description.abstractCommercial 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.affiliationSchool of Nutrition Sciences Faculty of Health Sciences University of Ottawa
dc.description.affiliationInterdisciplinary School of Health Sciences Faculty of Health Sciences University of Ottawa
dc.description.affiliationInternal Medicine Department Botucatu Medical School UNESP—Univ Estadual Paulista
dc.description.affiliationUnespInternal Medicine Department Botucatu Medical School UNESP—Univ Estadual Paulista
dc.format.extent135-181
dc.identifierhttp://dx.doi.org/10.1016/bs.afnr.2019.02.010
dc.identifier.citationAdvances in Food and Nutrition Research, v. 90, p. 135-181.
dc.identifier.doi10.1016/bs.afnr.2019.02.010
dc.identifier.issn1043-4526
dc.identifier.scopus2-s2.0-85062659096
dc.identifier.urihttp://hdl.handle.net/11449/188819
dc.language.isoeng
dc.relation.ispartofAdvances in Food and Nutrition Research
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectDietary fibers
dc.subjectFlavonoids
dc.subjectGut health
dc.subjectNutritional functionality
dc.subjectPhenolic acids
dc.subjectPolyphenols
dc.subjectPolysaccharides
dc.subjectStructure function-relationship
dc.titleImpact of molecular interactions with phenolic compounds on food polysaccharides functionalityen
dc.typeCapítulo de livro
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina, Botucatupt
unesp.departmentClínica Médica - FMBpt

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Botucatu - FMB - Faculdade de Medicina