Dietary Polyphenols as Functional Ingredients: Relevance to Citrus Fruits

摘要

Numerous studies have demonstrated the biologically significant roles played by dietary polyphenols, such as antioxidants, antimicrobials, anticarcinogens or antimutagens, leading to their recognition as potential functional ingredients or food additives. This paper presents a revision of works published in recent years on the topic and looks at possible future trends in the sector. We also provide additional information on other biological effects of phenolics, with special attention to phenolics incitrus fruits, which could be of interest for the formulation of functional foods.