Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects
Recently, there has been an increasing interest in health-promoting products which are also natural and safe for consumption because the consumer market has been searching for a healthy lifestyle. This global market trend has driven the food industry to invest in developing innovative products conta...
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
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IntechOpen
2021
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| Acceso en línea: | https://www.intechopen.com/chapters/79721 |
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| author | Rodriguez, María Carpena Caleja, Cristina Nuñez-Estevez, Bernabe Pereira, Eliana Fraga-Corral, Maria Reis, Filipa S. Simal-Gandara, Jesus Ferreira, Isabel C.F.R. Prieto, Miguel A. Barros, Lillian |
| author_browse | Barros, Lillian Caleja, Cristina Ferreira, Isabel C.F.R. Fraga-Corral, Maria Nuñez-Estevez, Bernabe Pereira, Eliana Prieto, Miguel A. Reis, Filipa S. Rodriguez, María Carpena Simal-Gandara, Jesus |
| author_facet | Rodriguez, María Carpena Caleja, Cristina Nuñez-Estevez, Bernabe Pereira, Eliana Fraga-Corral, Maria Reis, Filipa S. Simal-Gandara, Jesus Ferreira, Isabel C.F.R. Prieto, Miguel A. Barros, Lillian |
| author_sort | Rodriguez, María Carpena |
| building | IntechOpen |
| collection | Acceso abierto |
| description | Recently, there has been an increasing interest in health-promoting products which are also natural and safe for consumption because the consumer market has been searching for a healthy lifestyle. This global market trend has driven the food industry to invest in developing innovative products containing bioactive components. Flavonoids are a group of phenolic compounds of low molecular weight, consisting of 15 carbon atoms. Their alterations in the heterocyclic ring’s substitution pattern generate six subclasses: flavonols, flavanols, flavones, flavanones, isoflavones and anthocyanins. Also, different studies have reported that diets rich in flavonoids provide numerous benefits associated with health-promoting effects by reducing the risk of development of chronic diseases such as cardiovascular diseases, diabetes type II and some types of cancers. These effects have been related to their biological properties which also include other activities such as colorant effects (e.g., anthocyanins), transforming them into potential food additives with desirable capacities. Therefore, this review aims to revise the classes of flavonoids and their main biological properties as well as the most used extraction techniques applied for obtaining these compounds, their bioavailability and the application to formulate new natural food additives. |
| doi_str_mv | 10.5772/intechopen.101466 |
| first_indexed | 2026-10-15T21:39:05Z |
| format | Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>intech-79721</identifier><datestamp>2021-12-19</datestamp>
<dc:title>Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects</dc:title>
<dc:creator>María Carpena Rodriguez</dc:creator>
<dc:creator>Cristina Caleja</dc:creator>
<dc:creator>Bernabe Nuñez-Estevez</dc:creator>
<dc:creator>Eliana Pereira</dc:creator>
<dc:creator>Maria Fraga-Corral</dc:creator>
<dc:creator>Filipa S. Reis</dc:creator>
<dc:creator>Jesus Simal-Gandara</dc:creator>
<dc:creator>Isabel C.F.R. Ferreira</dc:creator>
<dc:creator>Miguel A. Prieto</dc:creator>
<dc:creator>Lillian Barros</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description>Recently, there has been an increasing interest in health-promoting products which are also natural and safe for consumption because the consumer market has been searching for a healthy lifestyle. This global market trend has driven the food industry to invest in developing innovative products containing bioactive components. Flavonoids are a group of phenolic compounds of low molecular weight, consisting of 15 carbon atoms. Their alterations in the heterocyclic ring’s substitution pattern generate six subclasses: flavonols, flavanols, flavones, flavanones, isoflavones and anthocyanins. Also, different studies have reported that diets rich in flavonoids provide numerous benefits associated with health-promoting effects by reducing the risk of development of chronic diseases such as cardiovascular diseases, diabetes type II and some types of cancers. These effects have been related to their biological properties which also include other activities such as colorant effects (e.g., anthocyanins), transforming them into potential food additives with desirable capacities. Therefore, this review aims to revise the classes of flavonoids and their main biological properties as well as the most used extraction techniques applied for obtaining these compounds, their bioavailability and the application to formulate new natural food additives.</dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2021-12-19</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/79721</dc:identifier>
<dc:identifier>doi:10.5772/intechopen.101466</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-1-83968-959-8</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/10362 ; Natural Food Additives</dc:source>
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| id | intech-79721 |
| institution | IntechOpen |
| isbn | 978-1-83968-959-8 |
| language | English |
| last_indexed | 2026-10-15T21:39:05Z |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | oai_dc |
| spelling | intech-797212021-12-19 Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects María Carpena Rodriguez Cristina Caleja Bernabe Nuñez-Estevez Eliana Pereira Maria Fraga-Corral Filipa S. Reis Jesus Simal-Gandara Isabel C.F.R. Ferreira Miguel A. Prieto Lillian Barros Life Sciences Recently, there has been an increasing interest in health-promoting products which are also natural and safe for consumption because the consumer market has been searching for a healthy lifestyle. This global market trend has driven the food industry to invest in developing innovative products containing bioactive components. Flavonoids are a group of phenolic compounds of low molecular weight, consisting of 15 carbon atoms. Their alterations in the heterocyclic ring’s substitution pattern generate six subclasses: flavonols, flavanols, flavones, flavanones, isoflavones and anthocyanins. Also, different studies have reported that diets rich in flavonoids provide numerous benefits associated with health-promoting effects by reducing the risk of development of chronic diseases such as cardiovascular diseases, diabetes type II and some types of cancers. These effects have been related to their biological properties which also include other activities such as colorant effects (e.g., anthocyanins), transforming them into potential food additives with desirable capacities. Therefore, this review aims to revise the classes of flavonoids and their main biological properties as well as the most used extraction techniques applied for obtaining these compounds, their bioavailability and the application to formulate new natural food additives. IntechOpen 2021-12-19 Chapter, Part Of Book https://www.intechopen.com/chapters/79721 doi:10.5772/intechopen.101466 en ISBN:978-1-83968-959-8 https://creativecommons.org/licenses/by/3.0/ https://www.intechopen.com/books/10362 ; Natural Food Additives |
| spellingShingle | Life Sciences Rodriguez, María Carpena Caleja, Cristina Nuñez-Estevez, Bernabe Pereira, Eliana Fraga-Corral, Maria Reis, Filipa S. Simal-Gandara, Jesus Ferreira, Isabel C.F.R. Prieto, Miguel A. Barros, Lillian Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects |
| title | Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects |
| title_full | Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects |
| title_fullStr | Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects |
| title_full_unstemmed | Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects |
| title_short | Flavonoids: A Group of Potential Food Additives with Beneficial Health Effects |
| title_sort | flavonoids a group of potential food additives with beneficial health effects |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/79721 |
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