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      A Review of Polyphenolics in Oak Woods

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          Abstract

          Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.

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          Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

          Laura Bravo (1998)
          Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.
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            Phenolic Compounds in Brassica Vegetables

            María Elena Cartea, Marta Francisco, Pilar Soengas … (2010)
            Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.
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              Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review

              Elisa Tripoli, Maurizio La Guardia, Santo Giammanco … (2007)
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                Author and article information

                Contributors
                Vladimír Křen: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Int J Mol Sci
                Journal ID (iso-abbrev): Int J Mol Sci
                Journal ID (publisher-id): ijms
                Title: International Journal of Molecular Sciences
                Publisher: MDPI
                ISSN (Electronic): 1422-0067
                Publication date (Electronic): 27 March 2015
                Publication date Collection: April 2015
                Volume: 16
                Issue: 4
                Pages: 6978-7014
                Affiliations
                [1 ]Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; E-Mails: zb692002@ 123456163.com (B.Z.); caijian928@ 123456cau.edu.cn (J.C.); chqduan@ 123456cau.edu.cn (C.-Q.D.); mreeves@ 123456xtra.co.nz (M.J.R.)
                [2 ]College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
                [3 ]College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094, China
                [4 ]Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand
                Author notes
                [* ]Author to whom correspondence should be addressed; E-Mail: wheyfey@ 123456cau.edu.cn ; Tel.: +86-10-6273-7039; Fax: +86-10-6273-8658.
                Article
                Publisher ID: ijms-16-06978
                DOI: 10.3390/ijms16046978
                PMC ID: 4425000
                PubMed ID: 25826529
                SO-VID: a99e4194-7560-456c-bf91-5d0faa88220c
                Copyright © © 2015 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 18 December 2014
                Date accepted : 13 February 2015
                Categories
                Subject: Review

                ScienceOpen disciplines: Molecular biology
                Keywords: oak,polyphenolics,structure,wine aging,analysis
                Data availability:
                ScienceOpen disciplines: Molecular biology
                Keywords: oak, polyphenolics, structure, wine aging, analysis

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