Abstract
Polyphenols are the most prominent natural antioxidants found numerously in nature. They are secondary metabolites recognized for having high health benefits for consumers, even if the exploitation of these remarkable natural compounds is still a challenge. Moreover, there is a dilemma over the nutritional value of polyphenols. Hence, this paper seeks to review the classification, sources, anti-browning effect, antioxidant activity, nutritional property and anti-disease effect of polyphenols for better understanding the issues which need to be addressed in the valorization of these natural compounds.
Highlights
Phenolic compounds are secondary metabolites synthetized in plants and possess one or more phenolic rings with attached hydroxyl groups
It has been proven that antioxidants are one of the most important compounds suggested as a solution when it comes to food oxidation
Phenolic compounds altogether with high vitamin C content were found to be the reason for antioxidant properties in chili pepper, which inhibit the formation of undesired brown pigment [97]
Summary
Phenolic compounds (polyphenols) are secondary metabolites synthetized in plants and possess one or more phenolic rings with (one or more) attached hydroxyl groups. More than half of the phenolic compounds have antibacterial, antifungal, anti-inflammatory and anti-tumor properties [12] Even though these food components are not vital for the metabolism of the body, they improve the overall health of consumers by enhancing their physiological activity [2]. Adding phenolic compounds to food products extends their shelf life by increasing oxidative stability [14]. In this regard, antioxidants are well-known food additives included excessively in food products to maintain their initial quality [15]. It is necessary to study phenolic compounds explicitly from the perspective of nutrition and food science for better understanding the issues which need to be addressed for opening a new window in the valorization of these natural compounds
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