Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols.

ABSTRACT: Fruits contain numerous polyphenols in the form of conjugates, which exhibit low antioxidant activity. Probiotic fermentation is a strategy to improve the antioxidant activity of these conjugated polyphenols by modifying their structure. However, the mechanisms underlying the effects of functional groups and derivatizations on the antioxidative activities of polyphenols and the antioxidation enhancement by probiotic biotransformation haven't been comprehensively explored. This review aimed to explore the structure-antioxidant activity relationships of four functional groups and three derivatizations in flavonoids and phenolic acids. Further, the review elucidated the antioxidant mechanisms underlying the biotransformation of flavonoids and phenolic acids as glycoside, methylated, and ester

SUBMITTER: Wang Y 

PROVIDER: S-EPMC11402117 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature