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Publication
Importância dos compostos fenólicos dos frutos na promoção da saúde
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| PPG_15639 | 1.1 MB | Adobe PDF |
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Abstract(s)
Quimicamente pode-se classificar os compostos fenólicos como fenóis simples ou polifenóis, com base no número de unidades de fenol existentes na molécula. Os compostos fenólicos são substâncias amplamente distribuídas na natureza, entre as quais aproximadamente 8000 já foram identificadas nas plantas. Este grande grupo faz parte dos constituintes de uma variedade de vegetais, frutas e produtos industrializados. De uma maneira geral, estes compostos podem ser pigmentos naturais, influenciando as características organoléticas dos alimentos, ou produtos sintetizados pelo metabolismo secundário vegetal, normalmente derivados das reações de defesa das plantas contra as agressões do ambiente e dos predadores.
Os compostos fenólicos estão presentes na maioria das frutas e a sua identificação e quantificação revela informações importantes a respeito da qualidade dos alimentos e dos potenciais benefícios que os mesmos podem exercer na saúde. Com base nas razões acima referidas, este trabalho teve como objetivo elaborar uma revisão bibliográfica exaustiva sobre os benefícios que os compostos fenólicos poderão exercer na saúde, nomeadamente, as suas atividades antioxidante, anticancíregena, cardioprotetora, anti-inflamatória, antienvelhecimento e antimicrobiana, através do conhecimento das suas estruturas químicas e mecanismos de ação. Por outro lado, foram descritos os perfis fenólicos de alguns frutos (maçã, pera, uva, marmelo, medronho, abrunho e figo) habitualmente inseridos no padrão alimentar da população portuguesa, de forma a dar a conhecer os compostos maioritários e, consequentemente, os responsáveis pelos efeitos benéficos do consumo desses frutos.
Chemically the phenolic compounds can be classified as simple phenols or polyphenols, based on the number of phenol units present in the molecule. Phenolic compounds are substances widely distributed in nature, and nowadays there are about 8000 different compounds that have been already identified in plants. This large group is part of the constituents of a variety of vegetables, fruits and processed food products. Generally, these compounds can be classified as natural pigments, influencing the organoleptic characteristics of food, or products synthesized by the secondary metabolism of the plants, usually derived from the plant mechanism of defense against environmental aggressions and predators. Phenolic compounds are present in most fruits and their identification/ quantification reveals important informations about the quality of food and the potential benefits that they can have on the human health. Based on the above reasons, this study aimed to establish a comprehensive literature review on the several benefits that phenolic compounds may play in health, including their antioxidant, cardioprotective, anti-inflammatory, anti-aging and antimicrobial activities, through the knowledge of their chemical structures and their mechanisms of action. On the other hand, the phenolic profiles of some fruits have been described (apple, pear, grape, quince, arbutus, sloe and fig), usually inserted into the eating patterns of the Portuguese population, in order to raise awareness on the major compounds and, consequently, responsible for the beneficial effects of eating these fruits.
Chemically the phenolic compounds can be classified as simple phenols or polyphenols, based on the number of phenol units present in the molecule. Phenolic compounds are substances widely distributed in nature, and nowadays there are about 8000 different compounds that have been already identified in plants. This large group is part of the constituents of a variety of vegetables, fruits and processed food products. Generally, these compounds can be classified as natural pigments, influencing the organoleptic characteristics of food, or products synthesized by the secondary metabolism of the plants, usually derived from the plant mechanism of defense against environmental aggressions and predators. Phenolic compounds are present in most fruits and their identification/ quantification reveals important informations about the quality of food and the potential benefits that they can have on the human health. Based on the above reasons, this study aimed to establish a comprehensive literature review on the several benefits that phenolic compounds may play in health, including their antioxidant, cardioprotective, anti-inflammatory, anti-aging and antimicrobial activities, through the knowledge of their chemical structures and their mechanisms of action. On the other hand, the phenolic profiles of some fruits have been described (apple, pear, grape, quince, arbutus, sloe and fig), usually inserted into the eating patterns of the Portuguese population, in order to raise awareness on the major compounds and, consequently, responsible for the beneficial effects of eating these fruits.
Description
Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
Keywords
Compostos fenólicos Propriedades terapêuticas Frutos nacionais Phenolic compounds Therapeutic properties Portuguese fruits