Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application

Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols...

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Published inFoods Vol. 11; no. 15; p. 2189
Main Authors Zhang, Zhiheng, Li, Xiaojing, Sang, Shangyuan, McClements, David Julian, Chen, Long, Long, Jie, Jiao, Aiquan, Jin, Zhengyu, Qiu, Chao
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 23.07.2022
MDPI
Subjects
Acids
Anticancer properties
Antioxidants
Apoptosis
Astragalus
Bioavailability
Biocompatibility
blood glucose
Cancer
Cereals
Cholesterol
Diabetes
dietary supplements
Disease prevention
Encapsulation
Flavonoids
Food
Food plants
Food science
Formulations
Fruits
functional food
functional foods
Functional foods & nutraceuticals
health
Hyperglycemia
Inflammation
Ingredients
Lignans
Lipids
Molecular structure
nano-delivery
nanocarriers
Nanoparticles
Nutrition
Phenolic acids
Phenols
Physiology
Plant-based foods
Plants
polyphenol compounds
Polyphenols
Review
Tumor necrosis factor-TNF
Vegetables
water solubility
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Abstract Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly come from vegetables and fruits and can generally be divided according to their structure into flavonoids, astragalus, phenolic acids, and lignans. Polyphenols are a group of plant-derived functional food ingredients with different molecular structures and various biological activities including antioxidant, anti-inflammatory, and anticancer properties. However, many polyphenolic compounds have low oral bioavailability, which limits the application of polyphenols in nutraceuticals. Fortunately, green bio-based nanocarriers are well suited for encapsulating, protecting, and delivering polyphenols, thereby improving their bioavailability. In this paper, the health benefits of plant polyphenols in the prevention of various diseases are summarized, with a review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols. Polyphenols have great potential for application as key formulations in health and nutrition products. In the future, the development of food-grade delivery carriers for the encapsulation and delivery of polyphenolic compounds could well solve the limitations of poor water solubility and low bioavailability of polyphenols for practical applications.
AbstractList Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly come from vegetables and fruits and can generally be divided according to their structure into flavonoids, astragalus, phenolic acids, and lignans. Polyphenols are a group of plant-derived functional food ingredients with different molecular structures and various biological activities including antioxidant, anti-inflammatory, and anticancer properties. However, many polyphenolic compounds have low oral bioavailability, which limits the application of polyphenols in nutraceuticals. Fortunately, green bio-based nanocarriers are well suited for encapsulating, protecting, and delivering polyphenols, thereby improving their bioavailability. In this paper, the health benefits of plant polyphenols in the prevention of various diseases are summarized, with a review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols. Polyphenols have great potential for application as key formulations in health and nutrition products. In the future, the development of food-grade delivery carriers for the encapsulation and delivery of polyphenolic compounds could well solve the limitations of poor water solubility and low bioavailability of polyphenols for practical applications.
Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly come from vegetables and fruits and can generally be divided according to their structure into flavonoids, astragalus, phenolic acids, and lignans. Polyphenols are a group of plant-derived functional food ingredients with different molecular structures and various biological activities including antioxidant, anti-inflammatory, and anticancer properties. However, many polyphenolic compounds have low oral bioavailability, which limits the application of polyphenols in nutraceuticals. Fortunately, green bio-based nanocarriers are well suited for encapsulating, protecting, and delivering polyphenols, thereby improving their bioavailability. In this paper, the health benefits of plant polyphenols in the prevention of various diseases are summarized, with a review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols. Polyphenols have great potential for application as key formulations in health and nutrition products. In the future, the development of food-grade delivery carriers for the encapsulation and delivery of polyphenolic compounds could well solve the limitations of poor water solubility and low bioavailability of polyphenols for practical applications.Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyphenols as the main active ingredients. Polyphenols mainly come from vegetables and fruits and can generally be divided according to their structure into flavonoids, astragalus, phenolic acids, and lignans. Polyphenols are a group of plant-derived functional food ingredients with different molecular structures and various biological activities including antioxidant, anti-inflammatory, and anticancer properties. However, many polyphenolic compounds have low oral bioavailability, which limits the application of polyphenols in nutraceuticals. Fortunately, green bio-based nanocarriers are well suited for encapsulating, protecting, and delivering polyphenols, thereby improving their bioavailability. In this paper, the health benefits of plant polyphenols in the prevention of various diseases are summarized, with a review of the research progress into bio-based nanocarriers for the improvement of the oral bioavailability of polyphenols. Polyphenols have great potential for application as key formulations in health and nutrition products. In the future, the development of food-grade delivery carriers for the encapsulation and delivery of polyphenolic compounds could well solve the limitations of poor water solubility and low bioavailability of polyphenols for practical applications.
Author Jiao, Aiquan
Sang, Shangyuan
Jin, Zhengyu
McClements, David Julian
Qiu, Chao
Chen, Long
Li, Xiaojing
Long, Jie
Zhang, Zhiheng
AuthorAffiliation 2 College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; lxj0810jy@163.com
1 State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; 6200112177@stu.jiangnan.edu.cn (Z.Z.); longchen@jiangnan.edu.cn (L.C.); jielong@jiangnan.edu.cn (J.L.); aqjiao@jiangnan.edu.cn (A.J.); fpcenter@jiangnan.edu.cn (Z.J.)
3 College of Food and Pharmaceutical Sciences, Ningbo University, 169 Qixing South Road, Ningbo 315832, China; shangyuan.sang@foxmail.com
4 Department of Food Science, University of Massachusetts, Amherst, MA 01060, USA; mcclemen@umass.edu
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– name: 4 Department of Food Science, University of Massachusetts, Amherst, MA 01060, USA; mcclemen@umass.edu
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Snippet Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol,...
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SubjectTerms Acids
Anticancer properties
Antioxidants
Apoptosis
Astragalus
Bioavailability
Biocompatibility
blood glucose
Cancer
Cereals
Cholesterol
Diabetes
dietary supplements
Disease prevention
Encapsulation
Flavonoids
Food
Food plants
Food science
Formulations
Fruits
functional food
functional foods
Functional foods & nutraceuticals
health
Hyperglycemia
Inflammation
Ingredients
Lignans
Lipids
Molecular structure
nano-delivery
nanocarriers
Nanoparticles
Nutrition
Phenolic acids
Phenols
Physiology
Plant-based foods
Plants
polyphenol compounds
Polyphenols
Review
Tumor necrosis factor-TNF
Vegetables
water solubility
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Title Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application
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Volume 11
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