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Advisor(s)
Abstract(s)
Phenolic acids are present in our diet in different foods. In particular, mushrooms are a good source of these molecules. Due to their bioactive properties, phenolic acids are extensively studied and there is evidence of their role in disease prevention. Nevertheless, in vivo, these compounds are metabolized and circulate in the organism as glucuronated, sulfated and methylated metabolites, displaying higher or lower bioactivity. To clarify the importance of the metabolism of phenolic acids, the knowledge about the bioactivity of the metabolites is extremely important.
In this review, chemical features, biosynthesis and bioavailability of phenolic acids are discussed as well as the chemical and enzymatic synthesis of their metabolites. Finally, the metabolites bioactive properties are compared with that of the corresponding parental compounds.
Description
Keywords
Mushrooms Phenolic acids Biosynthesis/bioavailability Metabolites Chemical/enzymatic synthesis Bioactivity
Citation
Heleno, Sandrina A.; Martins, Anabela; Queiroz, Maria João R.P.; Ferreira, Isabel C.F.R. (2015). Bioactivity of phenolic acids: metabolites versus parent compounds: a review. Food Chemistry. ISSN 0308-8146. 173, p. 501-513