Polyphenols and their applications: An approach in food chemistry and innovation potential

Polyphenols are compounds naturally present in fruits and vegetables that are gaining more and more attention due to their therapeutic effects and their potential technological applications. In this review, we intend to demonstrate the importance of some phenolic compounds, addressing their biological effects and potential for applications in various industrial fields. The intake of these compounds in appropriate concentrations can present promising effects in the prevention of diseases such as diabetes, obesity, Parkinson's, Alzheimer's, and others. They can also be used to improve the physicochemical properties of starch, in the preservation of foods, as natural dyes, prebiotic ingredients, hydrogels and nanocomplexes. In addition, these compounds have potential for innovation in the most diverse technological fields, including organic fine chemistry, basic materials chemistry, pharmaceuticals, food chemistry, chemical engineering, etc.

Keywords: (+) - Catechin (PubChem CID: 329756340); Anthocyanins; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cyanidin 3-glucoside (PubChem CID: 441667); Delphinidin 3-glucoside (PubChem CID: 443650); Ellagic acid (PubChem CID: 5281855); Flavonoids; Gallic acid (PubChem CID: 370); Health benefits; Kaempferol (PubChem CID: 5280863); Myricetin (PubChem CID: 5281672); Phenolic acids; Phenolic compounds; Quercetin (PubChem CID: 5280343); Tannins; Technological applications.