What are non phenolic compounds?
Non phenolic compound content Total carotenoids content. Carotenoids are natural pigments that provide leaves, flowers, fruits and vegetables with yellow, orange and some reddish colors as well as several aromas in plants (Cazzonelli, 2011).
What are the types of phenolic compounds?
Based on their chemical structures, phenolic compounds can be divided into different subgroups, such as phenolic acids, flavonoids, tannins, coumarins, lignans, quinones, stilbens, and curcuminoids. The categories of phenolic compounds and their representative compounds are shown in Fig.
What are biologically active phenolic compounds?
Most common bioactive compounds include secondary metabolites such as antibiotics, mycotoxins, alkaloids, food grade pigments, plant growth factors, and phenolic compounds (Hölker et al., 2004, Kris-Etherton et al., 2002, Nigam, 2009). Phenolic compounds comprise flavonoids, phenolic acids, and tannins, among others.
What is phenolic compounds good for?
Phenolic acids, readily absorbed through intestinal tract walls, are beneficial to human health due to their potential antioxidants and avert the damage of cells resulted from free-radical oxidation reactions. On regular eating, phenolic acids also promote the anti-inflammation capacity of human beings.
Why are polyphenols bad for you?
Some harmful effects have been reported from polyphenol intake. Adverse outcomes have been documented from polyphenolic botanical extracts in beverages, especially for individuals with degenerative disease, high blood pressure, thyroid disease, epilepsy, or heart disease (46).
Are phenols good or bad?
Phenol may have its share of uses and health benefits, but it can also be toxic or cause long-term health effects if you’re exposed to it in high amounts. Here a few tips to avoid exposure: Be careful at work. Being exposed to phenol in industrial facilities may increase your risk of heart disease.
What are the dangers of phenol?
Exposure to phenol may cause irritation to the skin, eyes, nose, throat, and nervous system. Some symptoms of exposure to phenol are weight loss, weakness, exhaustion, muscle aches, and pain. Severe exposure can cause liver and/or kidney damage, skin burns, tremor, convulsions, and twitching.
Why are phenols toxic?
Phenol and its vapors are corrosive to the eyes, the skin, and the respiratory tract. Its corrosive effect on skin and mucous membranes is due to a protein-degenerating effect. Repeated or prolonged skin contact with phenol may cause dermatitis, or even second and third-degree burns.
Are Bananas high in phenols?
High phenol foods include tomatoes, apples, peanuts, bananas, oranges, cocoa, red grapes, colored fruits (e.g., cranberries), and milk. These compounds may also be a contaminant in packaged foods, as these compounds are used in can liners and foil wraps.
Which is the precursor of phenolic compounds in TRCs?
However, phenylpropanoid [compounds with a phenyl ring (C6) and side chain (C3)] serves as precursor for the synthesis of other phenolic compounds. Major groups of phenolic compounds found in TRCs are simple phenolics, phenolic acids, flavonoids, coumarins, stilbenes, tannins, lignans,…
What are the health benefits of phenolic compounds?
The phenolics present in TRCs render several health benefits including, antibacterial, anti-inflammatory, and antimutagenic activities, among others ( Chandrasekara and Joseph Kumar, 2016 ).
Which is the simplest of the phenolic compounds?
The simplest of the class is phenol, which is also called carbolic acid C. 6H. 5OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenol – the simplest of the phenols.
How are phenolic compounds related to flavor of beer?
Phenolic compounds are closely associated with the flavor, color, foam, colloidal, and sensory properties of beer. Currently, phenolic compounds as major endogenous antioxidants are increasingly becoming one factor in determining the flavor stability and shelf-life of beer.