title: Interactions of polyphenols with carbohydrates, lipids and proteins.
abstract: Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity.
authors.affiliation: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 20, HR 31000 Osijek, Croatia. Electronic address: lidija.jakobek@ptfos.hr.
authors.forename: Lidija
authors.initials: L
authors.lastname: Jakobek
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D006801:Humans; D008055:Lipids / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D008055:Lipids; D059808:Polyphenols; D011506:Proteins
keywords: Association with polyphenols; Carbohydrates; Health; Lipids; Polyphenols; Proteins