Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols
| dc.citation.issue | Part A | |
| dc.citation.volume | 146 | |
| dc.contributor.author | Sahraeian S | |
| dc.contributor.author | Rashidinejad A | |
| dc.contributor.author | Golmakani M-T | |
| dc.date.accessioned | 2024-05-16T01:14:43Z | |
| dc.date.available | 2024-05-16T01:14:43Z | |
| dc.date.issued | 2024-01 | |
| dc.description.abstract | In recent years, the consumption of functional foods containing health-beneficial ingredients has become increasingly popular. Polyphenols are among the most important functional and bioactive molecules found in a variety of fresh produce and food products. However, the limited solubility of most polyphenols in water can significantly affect their bioavailability, thereby reducing their potential health benefits. To overcome this limitation, various approaches have been explored, including molecular enhancers, nanoparticles, encapsulation systems, and conjugation methods. In this review, we focus on recent advances in conjugation methods for enhancing the bioavailability of polyphenols. We provide a concise overview of the types of polyphenols and bioavailability determination methods and, subsequently, discuss the concept of conjugation methods, including different synthesizing methods, confirmation procedures, and the effects of conjugation on polysaccharides and polyphenols. Overall, this review provides a comprehensive update on recent advances in conjugation methods that can be used to improve the bioavailability of polyphenols and highlights the potential of these approaches to enhance the health benefits of polyphenol-rich foods. | |
| dc.description.confidential | false | |
| dc.edition.edition | January 2024 | |
| dc.identifier.citation | Sahraeian S, Rashidinejad A, Golmakani MT. (2024). Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols. Food Hydrocolloids. 146. Part A. | |
| dc.identifier.doi | 10.1016/j.foodhyd.2023.109221 | |
| dc.identifier.eissn | 1873-7137 | |
| dc.identifier.elements-type | journal-article | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.number | 109221 | |
| dc.identifier.pii | S0268005X23007671 | |
| dc.identifier.uri | https://mro.massey.ac.nz/handle/10179/69578 | |
| dc.language | English | |
| dc.publisher | Elsevier Ltd | |
| dc.publisher.uri | https://www.sciencedirect.com/science/article/pii/S0268005X23007671 | |
| dc.relation.isPartOf | Food Hydrocolloids | |
| dc.rights | (c) 2023 The Author/s | |
| dc.rights | CC BY-NC-ND 4.0 | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Functional foods | |
| dc.subject | Polyphenols | |
| dc.subject | Bioavailability | |
| dc.subject | Conjugation methods | |
| dc.subject | Health benefits | |
| dc.subject | Solubility | |
| dc.title | Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols | |
| dc.type | Journal article | |
| pubs.elements-id | 480531 | |
| pubs.organisational-group | Other |