Bound Phenolics in Foods

  • Liliana Santos-Zea
  • Javier Villela-Castrejón
  • Janet A. Gutiérrez-UribeEmail author
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Bound phenolic compounds are widely distributed among several plants, especially cereals. In most of the cases, covalent bonds are formed with polysaccharides, proteins, or lipids. But additionally, hydrophobic interactions may affect their release from the food matrix. Many studies have reported their bioactivity after their release from foods, in most of the cases involving acid or basic hydrolysis and further extraction with organic solvents. Besides their antioxidant activity, bound phenolics have important effects on the inhibition of cancer cell growth, key enzymes involved in the metabolism of carbohydrates, as well as in the regulation of inflammatory processes. Food processing and gastrointestinal digestion affect the bound phenolic bioavailability and in consequence the potential benefits to human health. Recent studies have demonstrated that microbiota composition in the gastrointestinal tract affect the release of bound phenolics and their metabolism. Therefore future studies will help us to understand the complex interactions between bound phenolics and gastrointestinal microbiota and produce natural controlled released bioactive phenolic compounds.


Bound phenolics Antioxidant Prebiotic Extraction 



We appreciate the support from NutriOmics Chair from Tecnológico de Monterrey.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Liliana Santos-Zea
    • 1
  • Javier Villela-Castrejón
    • 1
  • Janet A. Gutiérrez-Uribe
    • 2
    Email author
  1. 1.Tecnologico de Monterrey, School of Engineering and ScienceCentro de Biotecnología-FEMSAMonterreyMexico
  2. 2.Tecnologico de Monterrey, School of Engineering and Science, Department of Bioengineering and Science, Campus PueblaPueblaMexico

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