Impact of fruit phenolics on food quality and human health

Abstract

The current concept for phenolics is that they are favorable for development into bioactive agents to prevent age-related diseases. The speculated health-promoting effects of phenolic compounds are generally attributed to their antioxidative action to directly scavenge reactive oxygen species and to stimulate endogenous defense system. However other biological mechanisms must be involved and should be explored. In addition, under different food processing condition, their bioactivity and stability might be affected. In current presentation, we will discuss our recent research works on specific phenolics as modulators in key food reactions, including Maillard reaction, thus impacting the formation of food flavor, color and toxicants. We will also present the health beneficial effect of several fruit phenolic derivatives. The structure/activity relationship will be briefly discussed. Our research work suggests great potential of certain phenolic compounds for food quality management and human health.