TY - JOUR
T1 - Dietary fiber and phenolic compounds as functional ingredients
T2 - Interaction and possible effect after ingestion
AU - Quirós-Sauceda, A. E.
AU - Palafox-Carlos, H.
AU - Sáyago-Ayerdi, S. G.
AU - Ayala-Zavala, J. F.
AU - Bello-Perez, L. A.
AU - Álvarez-Parrilla, E.
AU - De La Rosa, L. A.
AU - González-Córdova, A. F.
AU - González-Aguilar, G. A.
PY - 2014/6
Y1 - 2014/6
N2 - Dietary fiber and phenolic compounds are two recognized dietary factors responsible for potential effects on human health; therefore, they have been widely used to increase functionality of some foods. This paper focuses on showing the use of both substances as functional ingredients for enriching foods, and at the same time, describes the use of a single material that combines the properties of the two types of substances. The last part of the work describes some facts related to the interaction between dietary fiber and phenolic compounds, which could affect the bioaccessibility and absorption of phenolics in the gut. In this sense, the purpose of the present review is to compile and analyze evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion.
AB - Dietary fiber and phenolic compounds are two recognized dietary factors responsible for potential effects on human health; therefore, they have been widely used to increase functionality of some foods. This paper focuses on showing the use of both substances as functional ingredients for enriching foods, and at the same time, describes the use of a single material that combines the properties of the two types of substances. The last part of the work describes some facts related to the interaction between dietary fiber and phenolic compounds, which could affect the bioaccessibility and absorption of phenolics in the gut. In this sense, the purpose of the present review is to compile and analyze evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion.
UR - http://www.scopus.com/inward/record.url?scp=84901654681&partnerID=8YFLogxK
U2 - 10.1039/c4fo00073k
DO - 10.1039/c4fo00073k
M3 - Artículo de revisión
C2 - 24740575
SN - 2042-6496
VL - 5
SP - 1063
EP - 1072
JO - Food and Function
JF - Food and Function
IS - 6
ER -