Bioraspoloživost fenolnih spojeva

undergraduate thesis

• Title (english): Bioavailability of phenolic compounds
• Author: Mateja Budisavljević
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for drying Technologies and monitoring of biologically active compounds); Zagreb
• Defense date and country: 2022-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog preglednog rada bio je istaknuti važnost fenolnih spojeva, njihove potencijalne zdravstvene benefite, ulogu u prevenciji brojnih oboljenja te definirati faktore koji utječu na njihovu bioraspoloživost. U radu je prikazana klasifikacija fenolnih spojeva s obzirom na kemijsku strukturu prema kojoj se dijele na dvije osnovne skupine flavonoide i neflavonoide među kojima se najviše ističu fenolne kiseline. Također definirani su najznačajniji izvori fenolnih spojeva te su istaknuta njihova antioksidativna, protuupalna, antimikrobna, imunostimulirajuća, antikancerogena i brojna druga djelovanja. Definirana je bioraspoloživost fenolnih spojeva te faktori koji na nju utječu, kao i sam metabolizam fenolnih spojeva. Glavni čimbenici koji ograničavaju oralnu bioraspoloživost jesu biodostupnost, apsorpcija i transformacija polifenolnih spojeva. Kemijska struktura te molekulska težina fenolnih spojeva značajno utječu na bioraspoloživost fenolnih spojeva. Također, navedene su i potencijalne tehnike poput mikrokapsulacije, koje mogu utjecati na povećanje bioraspoloživosti fenolnih spojeva te su prikazane i najčešće metode koje se koriste za određivanje bioraspoloživosti fenolnih spojeva. Poznavanje kemizma fenolnih spojeva i bioraspoloživosti, mehanizama djelovanja i metoda njihovog praćenja imaju veliku važnost u proizvodnji funkcionalne hrane, dodataka prehrani i nutraceutika

Abstract (english)

The aim of this review was to highlight the importance of phenolic compounds, their potential health benefits, their role in the prevention of many diseases and to define the factors that affect their bioavailability. The paper presents the classification of phenolic compounds with regard to the chemical structure according to which they are divided into two basic groups of flavonoids and non-flavonoids, among which phenolic acids stand out the most. The most important sources of phenolic compounds are also defined, and their antioxidant, anti-inflammatory, antimicrobial, immunostimulatory, anticancer and many other effects are highlighted. The bioavailability of phenolic compounds and the factors that affect it are defined, as well as the metabolism of phenolic compounds. The main factors limiting oral bioavailability are bioavailability, absorption, and transformation of polyphenolic compounds. The chemical structure and molecular weight of phenolic compounds significantly affect the bioavailability of phenolic compounds. Also, potential techniques such as microencapsulation, which can increase the bioavailability of phenolic compounds, are listed, and the most common methods used to determine the bioavailability of phenolic compounds are presented. Knowledge of the chemistry of phenolic compounds and bioavailability, mechanisms of action and methods of their monitoring are of great importance in the production of functional foods, dietary supplements and nutraceuticals.

• Keywords: ioraspoloživost; fenolne kiseline; flavonoidi; metabolizam fenolnih spojeva
• Keywords (english): bioavailability; flavonoids; metabolism of phenolic compounds; phenolic acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:670137
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-05 11:19:27