Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications

Abstract

The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.

Keywords:

• Phenolic compounds
• analytical approaches
• extraction methods
• bioactive compounds
• health effects
• functional foods

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

Ahmet Cetinkaya thanks the financial support from the Scientific and Technological Research Council of Turkey (TUBITAK) under the BIDEB/2218 - National Postdoctoral Research Scholarship Program, ARDEB/1002-A Rapid Support Program, and ARDEB/1004-Center of Excellence Support Program. Seyda Yayla thanks the financial support from the Scientific and Technological Research Council of Türkiye (TUBITAK) under the BIDEB/2211-A Ph.D. and ARDEB/Euronanomed Project (221N359).