TY - JOUR
T1 - Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health : a review
AU - Oluwole, Oluwatoyin
AU - Fernando, W. M. A. D. Binosha
AU - Lumanlan, Jane
AU - Ademuyiwa, Oluwaseun
AU - Jayasena, Vijay
PY - 2022
Y1 - 2022
N2 - Phytonutrients such as phenolics play important roles in health and well-being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprotective, cardioprotective and immunomodulatory properties. Citrus fruits, herbs and cereals are a few examples of flavonoid sources with biological functions. This article reviews recent findings in some common groups of phenolics and their role beneficial to human effects. Regular consumption of various plant sources which possess phenolic acids, tannins, stilbenes, lignans and flavonoids can reduce oxidative stress, cancer, cardiovascular disease and slow the progression of memory loss.
AB - Phytonutrients such as phenolics play important roles in health and well-being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprotective, cardioprotective and immunomodulatory properties. Citrus fruits, herbs and cereals are a few examples of flavonoid sources with biological functions. This article reviews recent findings in some common groups of phenolics and their role beneficial to human effects. Regular consumption of various plant sources which possess phenolic acids, tannins, stilbenes, lignans and flavonoids can reduce oxidative stress, cancer, cardiovascular disease and slow the progression of memory loss.
UR - https://hdl.handle.net/1959.7/uws:78112
U2 - 10.1111/ijfs.15936
DO - 10.1111/ijfs.15936
M3 - Article
SN - 0950-5423
VL - 57
SP - 6326
EP - 6335
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 10
ER -
