NON-EXTRACTABLE POLYPHENOLS OR MACROMOLECULAR ANTIOXIDANTS IN PLANT FOODS: CONTENT, ISOLATION AND POTENTIAL APPLICATIONS

Abstract

The predominant approach to health effects of dietary antioxidants and the market of antioxidants are currently focussed on substances with small molecular size (Vitamin C, Vitamin E, polyphenols, carotenoids and others). However, the presence of appreciable amount of macromolecular antioxidants (MACAN) in plant food and diets have been recently reported. These are either non-extractable polymeric polyphenols or single polyphenols and carotenoids linked to polysaccharides and protein, which exhibit a significant biological activity and promising health effects. Results on MACAN content in the edible part and in the peels of most consumed fruits in Europe will be reported. Potential applications of MACAN as functional ingredient in food and beverages will be addressed, including some patents recently registered.