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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.

          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

            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

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                Author and article information

                Contributors
                Role: Academic Editor
                Journal
                Int J Mol Sci
                Int J Mol Sci
                ijms
                International Journal of Molecular Sciences
                MDPI
                1422-0067
                27 March 2015
                April 2015
                : 16
                : 4
                : 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
                ijms-16-06978
                10.3390/ijms16046978
                4425000
                25826529
                a99e4194-7560-456c-bf91-5d0faa88220c
                © 2015 by the authors; licensee MDPI, Basel, Switzerland.

                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
                : 18 December 2014
                : 13 February 2015
                Categories
                Review

                Molecular biology
                oak,polyphenolics,structure,wine aging,analysis
                Molecular biology
                oak, polyphenolics, structure, wine aging, analysis

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