Effect of Phenolic Compounds on Human Health

• Andere auteurs: Gonzalez-Burgos, Elena (Redacteur), Gómez-Serranillos Cuadrado, M. Pilar (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Research & information: general; Biology, life sciences; Food & society; ultra-endurance; dietary antioxidants; total antioxidant capacity; exercise intensity; post-exercise recovery; 8-iso prostaglandin F2a; citrus; diabetes; flavonoids; inflammation; polyphenols; Inula britannica; anti-obesity; adipogenesis; lipogenesis; mitotic clonal expansion; ERK 1/2 signaling pathways; Akt signaling pathways; liver; stilbenes; phenolic acids; lignans; curcuminoids; NAFLD; HCC; DILI; ALF; ALD; ageing; procyanidins; food intake; adiposity; glucagon/insulin; tumor; health-related quality of life; vitality; body composition; phenolic compounds; Mediterranean diet; BMI; bitter; epicatechin; phenol; obesity; taste genetics; taste receptors; immunomodulation; pro-inflammatory cytokines; anti-inflammatory cytokines; anthocyanins; lingonberry; antioxidant potential; anti-inflammatory; 3T3-L1 adipocytes; hypertrophy; adipokines; endothelial dysfunction; hop; antioxidant; xanthohumol; prenylflavonoids; beer; Moringa oleifera; neurodegenerative disorders; neuroprotection; oxidative stress; nutrients; polyphenol; insulin resistance; methylglyoxal; glyoxalase; low-grade inflammation; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

Phenolic compounds are non-essential dietary compounds that are found in many vegetables (i.e. onion, cabbage, broccoli and parsley), fruits (i.e. cherries, grapes, berries and pears), cereals and beverages (i.e. red wine, tea and chocolate). These heterogeneous compounds are produced as secondary m...