膳食纤维
摄入
食品科学
化学
健康福利
纤维
功能性食品
生物化学
医学
传统医学
有机化学
作者
Ana Elena Quirós-Sauceda,H. Palafox-Carlos,Sonia G. Sáyago-Ayerdi,J. Fernando Ayala-Zavala,Luis A. Bello‐Pérez,Emilio ́Álvarez-Parrilla,Laura A. de la Rosa,Aarón F. González‐Córdova,Gustavo A. González‐Aguilar
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2014-01-01
卷期号:5 (6): 1063-1072
被引量:205
摘要
Dietary fiber and phenolic compounds are two recognized dietary factors responsible for potential effects on human health; therefore, they have been widely used to increase functionality of some foods. This paper focuses on showing the use of both substances as functional ingredients for enriching foods, and at the same time, describes the use of a single material that combines the properties of the two types of substances. The last part of the work describes some facts related to the interaction between dietary fiber and phenolic compounds, which could affect the bioaccessibility and absorption of phenolics in the gut. In this sense, the purpose of the present review is to compile and analyze evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion.
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