Polyphenols in food industry, nano‐based technology development and biological properties: An overview

Abstract

AbstractThere is a growing interest in bioactive compounds particularly polyphenols as dietary sources, food ingredients with several putative beneficial activities such as antioxidant and antimicrobial properties. Understanding the underlying mechanisms of plant‐derived phenolic compounds can substantially help develop solutions and technologies to better control and alleviate oxidative stress, inflammation, and consequently cancer. Studies have indicated that the loading of natural phytoconstituents into appropriate nanoparticles can develop and broaden biological applications. There is a wide range of applications derived from nanotechnology and nanomedicine through developing the packaging, preservation, and bioavailability of natural phytochemical. The present paper provides an overview and highlight on the importance and potential of natural polyphenols particularly in food and pharmaceutical industries. Furthermore, nanotechnology approaches, bioavailability, and potential adverse effects are also discussed.