Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

作者：Quiros Sauceda A E; Palafox Carlos H; Sayago Ayerdi S G; Ayala Zavala J F; Bello Perez L A; Alvarez Parrilla E; de la Rosa L A; Gonzalez Cordova A F; Gonzalez Aguilar G A^*

来源：Food & Function, 2014, 5(6): 1063-1072.

DOI：10.1039/c4fo00073k

Dietary fiber and phenolic compounds are two recognized dietary factors responsible for potential effects on human health; therefore, they have been widely used to increase functionality of some foods. This paper focuses on showing the use of both substances as functional ingredients for enriching foods, and at the same time, describes the use of a single material that combines the properties of the two types of substances. The last part of the work describes some facts related to the interaction between dietary fiber and phenolic compounds, which could affect the bioaccessibility and absorption of phenolics in the gut. In this sense, the purpose of the present review is to compile and analyze evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion.

• 出版日期2014-6