Positive and negative effects of polyphenol incorporation in baked foods.

摘要: Abstract Polyphenols are hot research topics worldwide owing to their physiological and pharmaceutical activities. polyphenol-enriched by-products have been widely used in bakery foods because of neutraceutical properties. This review summarizes the classification, biosynthesis, main source analysis polyphenols intensively discusses effects incorporation baked foods. The positive polyphenol include elevation antioxidant activity foods, scavenging food-borne toxins produced during thermal processing decreasing postprandial serum glucose level. Meanwhile, negatively influences colour, texture flavour bioavailability added polyphenols. Most thermally sensitive reactive. Thus far, few studies investigated on neoformed compounds from reaction or oxidised products (quinones) with other food components. Before launching polyphenol-incorporated market, future work should focus full toxicological evaluation newly derived