Biodisponibilidade e classificação de compostos fenólicos
DOI:
https://doi.org/10.33233/nb.v18i1.1432Resumo
Os compostos fenólicos são metabólitos secundários sintetizados abundantemente no reino vegetal e amplamente estudados. Atuam principalmente como agentes de defesa em resposta a estresses causados aos frutos e vegetais, conferindo-os adstringência, coloração, sabor e aroma. O consumo frequente destes compostos por meio de alimentos tem demonstrado benefícios na promoção da saúde e no possível auxílio no combate a doenças como Diabetes Mellitus tipo 2, obesidade, doenças cardiovasculares, doenças neurodegenerativas e câncer. Possuem propriedades anti-inflamatórias e antioxidantes, além de auxiliarem na modulação da microbiota intestinal. Quimicamente são constituídos por anéis aromáticos ligados a hidroxilas, sendo categorizados em flavonóides, ácidos fenólicos, estilbenos, lignanas, entre outros. Para exercerem seus benefícios é necessária uma eficiente bioacessibilidade e biodisponibilidade, que são dependentes de diversos fatores associados ao alimento e í fisiologia humana. Desta forma, este trabalho visa revisar publicações relacionadas aos compostos fenólicos e a relação destes com o organismo humano após ingeridos.
Palavras-chave: compostos fenólicos, bioacessibilidade, biodisponibilidade.
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