Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Phenolic Compounds in Plant Foods: Chemistry and Health Benefits

  • Naczk, Marian (Department of Human Nutrition, St Francis Xavier University) ;
  • Shahidi, Fereidoon (Department of Biochemistry, Memorial University of Newfoundland)
  • Published : 2003.06.01
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Abstract

Phenolic compounds in food and plant materials belong to the simple phenols, phenolic acids, coumarins, flavonoids, stilbenes, tannins, lignans and lignins, all of which are considered as secondary plant metabolites. These compounds may be synthesized by plants during normal development or in response to stress conditions. Phenolics are not distributed uniformly in plants. Insoluble phenolics are components of cell walls while soluble ones are present in vacuoles. A cursory account of phenolics of cereals, beans, pulses, fruits, vegetables and oilseeds is provided in this overview. The information on the bioavailability and absorption of plant phenolics remains fragmentary and diverse. Pharmacological potentials of food phenolics ave extensively evaluated. However, there are many challenges that must be overcome in order to fully understand both the function of phenolics in plant as well as their health effects.

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