Phenolic-Protein Interactions: Effects on Food Properties and Health Benefits

• Published in: Journal of medicinal food Vol. 21; no. 2; p. 188
• Main Authors: Buitimea-Cantúa, Nydia E, Gutiérrez-Uribe, Janet A, Serna-Saldívar, Sergio O
• Format: Journal Article
• Language: English
• Published: United States 01.02.2018
• Subjects: antioxidants; bioavailability; protein–phenolic interactions

Phenolic-protein interactions (PPI), which naturally occur in most food systems, are being intentionally designed to enhance functional performance of phenolic compounds (PC). PPI have been primarily associated with changes related to sensorial, nutritional, and nutraceutical features of foods. Furt...