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MINI REVIEW article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1456730
This article is part of the Research Topic Advances in Food Processing and Analysis: Product Quality and Green Revolution View all 5 articles

Polyphenols in Health and Food Processing: Antibacterial, Anti-inflammatory, and Antioxidant Insights

Provisionally accepted
Shengqian Sun Shengqian Sun 1Zhengyang Liu Zhengyang Liu 2*Mingxia Lin Mingxia Lin 2,3*Na Gao Na Gao 1*Xiaojie Wang Xiaojie Wang 1*
  • 1 Yantai Institute of Technology, Yantai, China
  • 2 Binzhou Medical University, Yantai, China
  • 3 Yantai Affiliated Hospital of Binzhou Medical University, Yantai, Shandong Province, China

The final, formatted version of the article will be published soon.

    Polyphenols, as subordinate metabolites of plants, have demonstrated significant antibacterial, anti-inflammatory, and antioxidant action in scientific learn. These compounds exert their effects through various mechanisms, containing interference with microbial cell structures, rule of host immune responses, and neutralization of free radicals. This multifaceted activity positions polyphenols as promising candidates for maintaining human health and treating related diseases. Notably, in the context of escalating antibiotic resistance, the antibacterial properties of polyphenols offer innovative avenues for the development of new therapeutic agents. Additionally, their anti-inflammatory and antioxidant effects hold substantial potential for treating inflammatory diseases and mitigating the aging process. This review aims to summarize the latest findings on the biological activities of polyphenols, highlighting their mechanisms of action and potential applications in health and disease management. Furthermore, optimizing polyphenol extraction methods aligns with the goals of sustainable and green processing, reducing environmental impact while enhancing food safety and extending shelf life.Employing advanced analytical techniques, such as spectroscopy and chromatography, can ensure the accurate evaluation of polyphenol content and efficacy. These efforts collectively contribute to the ongoing improvement of food processing practices and product quality, promoting a healthier and more sustainable future in the food industry.

    Keywords: Bioactive constituents, Biologicial activity, extraction methods, Sustainable processing, mechanisms

    Received: 29 Jun 2024; Accepted: 29 Jul 2024.

    Copyright: © 2024 Sun, Liu, Lin, Gao and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Zhengyang Liu, Binzhou Medical University, Yantai, China
    Mingxia Lin, Binzhou Medical University, Yantai, China
    Na Gao, Yantai Institute of Technology, Yantai, China
    Xiaojie Wang, Yantai Institute of Technology, Yantai, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.