Show simple item record

dc.creatorĆirković-Veličković, Tanja
dc.creatorStanić-Vučinić, Dragana
dc.date.accessioned2018-11-22T00:43:01Z
dc.date.available2018-11-22T00:43:01Z
dc.date.issued2018
dc.identifier.issn1541-4337
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/2074
dc.description.abstractDigestion is the key step for delivering nutrients and bioactive substances to the body. The way different food components interact with each other and with digestive enzymes can modify the digestion process and affect human health. Understanding how food components interact during digestion is essential for the rational design of functional food products. Plant polyphenols have gained much attention for the bioactive roles they play in the human body. However, their strong beneficial effects on human health have also been associated with a negative impact on the digestion process. Due to the generally low absorption of phenolic compounds after food intake, most of the consumed polyphenols remain in the gastrointestinal tract, where they then can exert inhibitory effects on enzymes involved in the degradation of saccharides, lipids, and proteins. While the inhibitory effects of phenolics on the digestion of energy-rich food components (saccharides and lipids) may be regarded as beneficial, primarily in weight-control diets, their inhibitory effects on the digestion of proteins are not desirable for the reason of reduced utilization of amino acids. The effect of polyphenols on protein digestion is reviewed in this article, with an emphasis on food processing methods to improve the antinutritive properties of polyphenols.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS//
dc.rightsopenAccess
dc.sourceComprehensive Reviews in Food Science and Food Safety
dc.subjectdigestionen
dc.subjectflavonoiden
dc.subjectpolyphenolen
dc.subjectproteinen
dc.subjecttanninen
dc.titleThe Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Propertiesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЋирковић-Величковић, Тања; Станић-Вучинић, Драгана;
dc.citation.volume17
dc.citation.issue1
dc.citation.spage82
dc.citation.epage103
dc.identifier.wos000423630300003
dc.identifier.doi10.1111/1541-4337.12320
dc.citation.other17(1): 82-103
dc.citation.rankM21а
dc.description.otherFree full text: [https://doi.org/10.1111/1541-4337.12320]
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85039919550
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/9094/2072.pdf
dc.identifier.rcubKon_3405


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record