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

• Published in: Foods 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
• Language: English
• 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

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...