Abstract—Recent research focuses on health benefits of phytochemicals, especially antioxidant and antimicrobial properties of phenolic compounds, which is known to exert preventive activity against infectious and degenerative diseases, inflammation and allergies via antioxidant, antimicrobial and proteins/enzymes neutralization/modulation mechanisms. Phenolic compounds are reactive metabolites in a wide range of plant-derived foods and mainly divided in four groups: phenolic acids, flavonoids, stilbenes and tannins. They work as terminators of free radicals and chelators of metal ions that are capable of catalyzing lipid oxidation. Therefore, this review examines the functional properties of phenolics.
Index Terms—Health, functional, phenolic compounds.
The authors are with Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey (e-mail: tulayozcan@uludag.edu.tr; abayizit@uludag.edu.tr; lutfiyey@uludag.edu.tr; berrakdelikanli@gmail.com).
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Cite: T. Ozcan, A. Akpinar-Bayizit, L. Yilmaz-Ersan, and B. Delikanli, "Phenolics in Human Health," International Journal of Chemical Engineering and Applications vol. 5, no. 5, pp. 393-396, 2014.
