Phenolic compounds

Boris P. Budiono; Doaa M. Hanafy; David J. Leaver; Abishek B. Santhakumar

doi:10.1016/B978-0-443-29983-4.00008-9

Phenolic compounds

Boris P. Budiono
, Doaa M. Hanafy
, David J. Leaver
, Abishek B. Santhakumar

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

This chapter introduces phenolic compounds and their role as functional food ingredients. It begins with a general classification of phenolic compounds and their associated structures. It then explains the mechanism of action through which phenolic compounds demonstrate health-beneficial properties. This chapter has a particular focus on the antioxidant, anti-inflammatory, anti-cancer, cardiovascular, and neuroprotective effects. By the end of the chapter, key concepts such as the relationship between phenolic compound structures, bioactivity, and bioavailability are discussed. Furthermore, the role of phenolic compounds in food applications and their potential limitations is also explained.

Original language	English
Title of host publication	Bioactive Components for Functional Foods
Editors	Celestino Santos-Buelga, Ana María González-Paramás, José Miguel Álvarez-Suárez
Place of Publication	London, UK
Publisher	Elsevier
Chapter	2
Pages	15-42
Number of pages	28
ISBN (Electronic)	9780443299834
ISBN (Print)	9780443299841
DOIs	https://doi.org/10.1016/B978-0-443-29983-4.00008-9
Publication status	Published - 1 Jan 2025
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Anti-inflammatory
Antioxidant
Bioavailability
Cancer
Cardiovascular
Flavonoids
Health benefits
Neuroprotective
Phenolic acids
Stilbenes
Structure activity relationship

Access to Document

10.1016/B978-0-443-29983-4.00008-9Licence: In Copyright

Cite this

@inbook{477fcc0f953a4d92ad8f57866137bc28,

title = "Phenolic compounds",

abstract = "This chapter introduces phenolic compounds and their role as functional food ingredients. It begins with a general classification of phenolic compounds and their associated structures. It then explains the mechanism of action through which phenolic compounds demonstrate health-beneficial properties. This chapter has a particular focus on the antioxidant, anti-inflammatory, anti-cancer, cardiovascular, and neuroprotective effects. By the end of the chapter, key concepts such as the relationship between phenolic compound structures, bioactivity, and bioavailability are discussed. Furthermore, the role of phenolic compounds in food applications and their potential limitations is also explained.",

keywords = "Anti-inflammatory, Antioxidant, Bioavailability, Cancer, Cardiovascular, Flavonoids, Health benefits, Neuroprotective, Phenolic acids, Stilbenes, Structure activity relationship",

author = "Budiono, \{Boris P.\} and Hanafy, \{Doaa M.\} and Leaver, \{David J.\} and Santhakumar, \{Abishek B.\}",

year = "2025",

month = jan,

day = "1",

doi = "10.1016/B978-0-443-29983-4.00008-9",

language = "English",

isbn = "9780443299841",

pages = "15--42",

editor = "Celestino Santos-Buelga and Gonz{\'a}lez-Param{\'a}s, \{Ana Mar{\'i}a\} and {\'A}lvarez-Su{\'a}rez, \{Jos{\'e} Miguel\}",

booktitle = "Bioactive Components for Functional Foods",

publisher = "Elsevier",

}

TY - CHAP

T1 - Phenolic compounds

AU - Budiono, Boris P.

AU - Hanafy, Doaa M.

AU - Leaver, David J.

AU - Santhakumar, Abishek B.

PY - 2025/1/1

Y1 - 2025/1/1

N2 - This chapter introduces phenolic compounds and their role as functional food ingredients. It begins with a general classification of phenolic compounds and their associated structures. It then explains the mechanism of action through which phenolic compounds demonstrate health-beneficial properties. This chapter has a particular focus on the antioxidant, anti-inflammatory, anti-cancer, cardiovascular, and neuroprotective effects. By the end of the chapter, key concepts such as the relationship between phenolic compound structures, bioactivity, and bioavailability are discussed. Furthermore, the role of phenolic compounds in food applications and their potential limitations is also explained.

AB - This chapter introduces phenolic compounds and their role as functional food ingredients. It begins with a general classification of phenolic compounds and their associated structures. It then explains the mechanism of action through which phenolic compounds demonstrate health-beneficial properties. This chapter has a particular focus on the antioxidant, anti-inflammatory, anti-cancer, cardiovascular, and neuroprotective effects. By the end of the chapter, key concepts such as the relationship between phenolic compound structures, bioactivity, and bioavailability are discussed. Furthermore, the role of phenolic compounds in food applications and their potential limitations is also explained.

KW - Anti-inflammatory

KW - Antioxidant

KW - Bioavailability

KW - Cancer

KW - Cardiovascular

KW - Flavonoids

KW - Health benefits

KW - Neuroprotective

KW - Phenolic acids

KW - Stilbenes

KW - Structure activity relationship

UR - https://www.scopus.com/pages/publications/105023924717

U2 - 10.1016/B978-0-443-29983-4.00008-9

DO - 10.1016/B978-0-443-29983-4.00008-9

M3 - Chapter

AN - SCOPUS:105023924717

SN - 9780443299841

SP - 15

EP - 42

BT - Bioactive Components for Functional Foods

A2 - Santos-Buelga, Celestino

A2 - González-Paramás, Ana María

A2 - Álvarez-Suárez, José Miguel

PB - Elsevier

CY - London, UK

ER -

Phenolic compounds

Abstract

UN SDGs

Keywords

Access to Document

Other files and links

Fingerprint

Cite this