Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans...Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans,which have been proven healthy benefits in regular and suitable daily consumption.They have been recognized as protective factors,especially phenolic compounds,to perform high antioxidant capacities and potential to relieve the occurrence of chronic diseases and partial cancer.The content and composition of bioactive and anti-nutritional compounds in coffee beans can be mainly influenced by variety,processing and storage conditions.The cultivar of Arabica coffee beans(C.arabica)exhibits lower content of phenolic compounds but similar anti-nutritional substances with the comparison to Robusta(C.canephora).Comparing to green coffee beans,reasonable roasting contributes to the improvement of phenolic content and its total antioxidant activity because of the liberation of bound phenolic compounds and the generation of novel compounds with antioxidant activity.Over intensive roasting will not only decrease the number of bioactive compounds within the coffee beans but also stimulate the generation of endogenous anti-nutritional compounds,which consequently reduce the coffee nutritional value.The fluctuations of moisture content during storage would be the primary reason of the changes in the content of bioactive compounds.Phenolic compounds in coffee beans perform outstanding bioaccessibility but relatively lower absorption efficiency because of the combination with other molecules.Suitable roasting would improve the bioavailability of bioactive compounds.The interaction between phenolic compounds and proteins would also influence the bioavailability and bioactivity of bioactive compounds and final nutritional value after consumption.展开更多
Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diab...Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.展开更多
基金This research was funded by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)the“Faculty Research Initiative Funds(Grant No.UoM-19/20)”“Richard WS Nicholas Agricultural Science Scholarship(Grant No.UoM-20/21)”funded by the Faculty of Veterinary and Agricultural Sciences,the University of Melbourne,Australia.
文摘Coffee is one of the most prevalent and functional beverages around world owing to its rich content of bioactive compounds.Phenolic compounds and alkaloids are two primary groups of bioactive compounds in coffee beans,which have been proven healthy benefits in regular and suitable daily consumption.They have been recognized as protective factors,especially phenolic compounds,to perform high antioxidant capacities and potential to relieve the occurrence of chronic diseases and partial cancer.The content and composition of bioactive and anti-nutritional compounds in coffee beans can be mainly influenced by variety,processing and storage conditions.The cultivar of Arabica coffee beans(C.arabica)exhibits lower content of phenolic compounds but similar anti-nutritional substances with the comparison to Robusta(C.canephora).Comparing to green coffee beans,reasonable roasting contributes to the improvement of phenolic content and its total antioxidant activity because of the liberation of bound phenolic compounds and the generation of novel compounds with antioxidant activity.Over intensive roasting will not only decrease the number of bioactive compounds within the coffee beans but also stimulate the generation of endogenous anti-nutritional compounds,which consequently reduce the coffee nutritional value.The fluctuations of moisture content during storage would be the primary reason of the changes in the content of bioactive compounds.Phenolic compounds in coffee beans perform outstanding bioaccessibility but relatively lower absorption efficiency because of the combination with other molecules.Suitable roasting would improve the bioavailability of bioactive compounds.The interaction between phenolic compounds and proteins would also influence the bioavailability and bioactivity of bioactive compounds and final nutritional value after consumption.
基金funded by Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteinsblended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”+2 种基金Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)“Collaborative Research Development Grant(Grant No.UoM-21/23)”funded by the Faculty of Veterinary and Agricultural Sciencesthe University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.
文摘Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.
