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dc.contributor.authorLafay, Sophie-
dc.contributor.authorGil-Izquierdo, Ángel-
dc.date.accessioned2009-10-14T08:32:03Z-
dc.date.available2009-10-14T08:32:03Z-
dc.date.issued2008-07-
dc.identifier.citationPhytochemistry Reviews 7(2): 301-311 (2008)en_US
dc.identifier.issn1568-7767-
dc.identifier.urihttp://hdl.handle.net/10261/17642-
dc.description11 pages, 2 tables, 1 figure.en_US
dc.description.abstractTwo large classes of phenolic acids were comprised in this review: benzoic acid derivatives and cinnamic acid derivatives. They have been found to be very extended in fruits and vegetables at different concentrations. For example, hydroxycinnamic acids concentration was higher than that found for hydroxybenzoic acids. Concerning their consumption, hydroxycinnamic acids provide larger contributions to the total polyphenol intake than benzoic acid derivatives or flavonoids. This phenolic acid intake is led by the coffee intake since it has very rich concentrations in hydroxycinnamic acids. Moreover, several experimental and epidemiological studies report the protection of phenolic acids against various degenerative diseases. However, despite all these interesting attributions and even if phenolic acids are the main polyphenols consumed, their bioavailability has not received as attention as that flavonoids. This concept is an essential step to understand the health-promoting properties of phenolic acids and to serve as tool to design in vivo and in vitro experiments to know their biological properties. Therefore, a compilation of bioavailability data of phenolic acids have been presented here paying attention to the two types of phenolic acid bioavailability, direct and indirect derived from the direct phenolic acid and flavonoid consumption, respectively. Then, a new relevant concept which may be named as total bioavailability of phenolic acids includes the direct absorption and metabolism of phenolic acids from food consumption and phenolic acids bioavailability as a result of the cleavage on the main skeleton ring of flavonoids by the gut microflora.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsclosedAccessen_US
dc.subjectPhenolic aciden_US
dc.subjectPolyphenolen_US
dc.subjectBioavailabilityen_US
dc.subjectAbsorptionen_US
dc.subjectMetabolismen_US
dc.subjectHealthen_US
dc.titleBioavailability of phenolic acidsen_US
dc.typeartículoen_US
dc.identifier.doihttp://dx.doi.org/10.1007/s11101-007-9077-x-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s11101-007-9077-xen_US
dc.identifier.e-issn1572-980X-
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