Miscellaneous phenols in foods and beverages - nature, occurrence and dietary burden

Abstract

This paper considers the occurrence, dietary burden and biological significance of those classes of phenols that have not been covered in the associated papers. Some of these compounds are of restricted botanical occurrence (eg arbutin) whereas others are widespread minor components (eg coumarins, phenylpropanoids). A few occur at comparatively high levels in certain commodities (eg eugenol in cloves). Some have been little studied (eg phlorotannins) whereas others have been extensively studied because their consumption (eg safrole) or topical contact (eg psoralen and the urushiols) has long been associated with adverse effects. Some are permitted food additives (eg cochineal, cinnamoylmethanes), whereas permission to use some others (eg coumarin, alkannet and safrole) has been withdrawn due to evidence of adverse effects. Some of these miscellaneous phenols are advocated as natural remedies (eg eugenol or capsaicins) or dietary supplements (eg methoxy-psoralen). It is a cause for concern that the margin of safety between a safe dose and the minimum dose producing significant adverse effects is narrower in some cases than would be tolerated for a food additive (eg psoralen). For others such as the alkenylresorcinols, capsaicins, and phlorotannins, little or nothing is known about the burden, metabolism and biological effects. © 2000 Society of Chemical Industry