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Título: | Stilbenes: Characterization, bioactivity, encapsulation and structural modifications. A review of their current limitations and promising approaches |
Fecha de publicación: | 2-mar-2022 |
Editorial: | Taylor and Francis Group |
Cita bibliográfica: | Critical Reviews in Food Science and Nutrition 63(25) 2023:7269-7287 |
ISSN: | Print: 1040-8398 Electronic: 1549-7852 |
Palabras clave: | Stilbenes Synthesis Physicochemical Activity Encapsulation Structure |
Resumen: | Stilbenes are phenolic compounds naturally synthesized as secondary metabolites by the shikimate pathway in plants. Research on them has increased in recent years due to their therapeutic potential as antioxidant, antimicrobial, anti-inflammatory, anticancer, cardioprotective and anti-obesity agents. Amongst them, resveratrol has attracted the most attention, although there are other natural and synthesized stilbenes with enhanced properties. However, stilbenes have some physicochemical and pharmacokinetic problems that need to be overcome before considering their applications. Human clinical evidence of their bioactivity is still controversial due to this fact and hence, exhaustive basis science on stilbenes is needed before applied science. This review gathers the main physicochemical and biological properties of natural stilbenes, establishes structure-activity relationships among them, emphasizing the current problems that limit their applications and presenting some promising approaches to overcome these issues: the encapsulation in different agents and the structural modification to obtain novel stilbenes with better features. The bioactivity of stilbenes should move from promising to evident. |
Autor/es principal/es: | Navarro Orcajada, Silvia Conesa, Irene Vidal Sánchez, Francisco José Matencio, Adrián Albadelejo Maricó, Lorena García Carmona, Francisco López Nicolás, José Manuel |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Bioquímica y Biología Molecular "A" |
Versión del editor: | https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2045558 |
URI: | http://hdl.handle.net/10201/139205 |
DOI: | https://doi.org/10.1080/10408398.2022.2045558 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 20 |
Derechos: | info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
Descripción: | ©2022. This manuscript version is made available under the CC-BY-NC 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Accepted, version of a Published Work that appeared in final form in Critical Reviews in Food Science and Nutrition. To access the final edited and published work see https://doi.org/10.1080/10408398.2022.2045558 |
Aparece en las colecciones: | Artículos: Bioquímica y Biología Molecular "A" |
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