Abstract
Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.
Highlights
Phenolic compounds exist in their monomeric, oligomeric and polymeric forms
This study showed that proanthocyanidin levels correlated with the expression response of the R2R3MYB transcription factor TT2, and with those of the essential structural genes of the catechin and epicatechin biosynthetic routes resulting in proanthocyanidin biosynthesis
De Camargo et al [16] demonstrated that only eight, out of 18 phenolics quantified in grape by-products were correlated with low-density lipoprotein (LDL)-C inhibition, which was confirmed by the study conducted by Ayoub et al [24]
Summary
Gallic and ellagic acids are found in plant food and their processing by-products as simple phenolics as well as monomeric units of ellagitannins, known as hydrolysable tannins. This is especially true whenit phenolic compounds is of much importance for a better quality of life This is especially true when itcomes comestotothe theconsumption consumptionofofedible edibleplant plant foods and their processing by-products. Non-communicable diseases (NCDs) such as cardiovascular ailments, cancer, diabetes and obesity, as well as oxidative stress and inflammation are common to all of these chronic effects In this sense and, considering the importance of plant food by-products as emerging sources of phenolic compounds, the present review summarizes the hurdles and the most promising applications with a special emphasis to their potential health benefits
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