Development and Application of Polyphenols in Food: A Comprehensive Review
ABSTRACT This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food. The functional mechanisms of polyphenols are to maintain the homeostasis of the organism through direct or synergistic effects, such as activating the Kelch‐like...
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| Format: | Article |
| Language: | English |
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Wiley
2025-05-01
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| Series: | Food Frontiers |
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| Online Access: | https://doi.org/10.1002/fft2.533 |
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| author | Yanpei Huang Haiming Chen Weijun Chen Wenxue Chen Qiuping Zhong Jianfei Pei Ming Zhang Guido R. M. M. Haenen |
| author_facet | Yanpei Huang Haiming Chen Weijun Chen Wenxue Chen Qiuping Zhong Jianfei Pei Ming Zhang Guido R. M. M. Haenen |
| author_sort | Yanpei Huang |
| collection | DOAJ |
| description | ABSTRACT This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food. The functional mechanisms of polyphenols are to maintain the homeostasis of the organism through direct or synergistic effects, such as activating the Kelch‐like ECH‐associated protein‐1 (Keap1)–nuclear factor erythroid 2‐related factor 2 (Nrf2) pathway for antioxidative effects, inhibiting the nuclear factor kappa‐B (NF‐κB) pathway for anti‐inflammatory effects, inducing and modifying p53 proteins for anticancer effects, and inhibiting the DNA replication for antibacterial effects. However, polyphenols have limited bioavailability due to their low water solubility, chemical instability, and rapid metabolism. The physicochemical properties and the bioavailability of polyphenols can be improved by regional modifications and nanoembedding systems, which has led to intensive research in the direction of improving the intestinal environment by polyphenols. Further unveiling their molecular mechanisms and enhancing their bioavailability will result in better exploiting the potential health benefit of polyphenols. |
| format | Article |
| id | doaj-art-3c8092cb85cb421b82cd0d96a513931b |
| institution | OA Journals |
| issn | 2643-8429 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj-art-3c8092cb85cb421b82cd0d96a513931b2025-08-20T02:29:18ZengWileyFood Frontiers2643-84292025-05-01631287130210.1002/fft2.533Development and Application of Polyphenols in Food: A Comprehensive ReviewYanpei Huang0Haiming Chen1Weijun Chen2Wenxue Chen3Qiuping Zhong4Jianfei Pei5Ming Zhang6Guido R. M. M. Haenen7Hainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaHainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaHainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaHainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaHainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaHainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaHainan University‐HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering Hainan University Haikou ChinaDepartment of Pharmacology and Personalized Medicine, School of Nutrition and Translational Research in Metabolism (NUTRIM); Cardiovascular Research Institute Maastricht (CARIM), Faculty of Health, Medicine and Life Sciences Maastricht University Maastricht The NetherlandsABSTRACT This review provides an in‐depth analysis of functional mechanisms and research trends in the application of polyphenol in food. The functional mechanisms of polyphenols are to maintain the homeostasis of the organism through direct or synergistic effects, such as activating the Kelch‐like ECH‐associated protein‐1 (Keap1)–nuclear factor erythroid 2‐related factor 2 (Nrf2) pathway for antioxidative effects, inhibiting the nuclear factor kappa‐B (NF‐κB) pathway for anti‐inflammatory effects, inducing and modifying p53 proteins for anticancer effects, and inhibiting the DNA replication for antibacterial effects. However, polyphenols have limited bioavailability due to their low water solubility, chemical instability, and rapid metabolism. The physicochemical properties and the bioavailability of polyphenols can be improved by regional modifications and nanoembedding systems, which has led to intensive research in the direction of improving the intestinal environment by polyphenols. Further unveiling their molecular mechanisms and enhancing their bioavailability will result in better exploiting the potential health benefit of polyphenols.https://doi.org/10.1002/fft2.533antioxidant activitybioavailabilitychemical modificationintestinal environmentnanoembeddingpolyphenols |
| spellingShingle | Yanpei Huang Haiming Chen Weijun Chen Wenxue Chen Qiuping Zhong Jianfei Pei Ming Zhang Guido R. M. M. Haenen Development and Application of Polyphenols in Food: A Comprehensive Review Food Frontiers antioxidant activity bioavailability chemical modification intestinal environment nanoembedding polyphenols |
| title | Development and Application of Polyphenols in Food: A Comprehensive Review |
| title_full | Development and Application of Polyphenols in Food: A Comprehensive Review |
| title_fullStr | Development and Application of Polyphenols in Food: A Comprehensive Review |
| title_full_unstemmed | Development and Application of Polyphenols in Food: A Comprehensive Review |
| title_short | Development and Application of Polyphenols in Food: A Comprehensive Review |
| title_sort | development and application of polyphenols in food a comprehensive review |
| topic | antioxidant activity bioavailability chemical modification intestinal environment nanoembedding polyphenols |
| url | https://doi.org/10.1002/fft2.533 |
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