Potential health benefits of (poly)phenols derived from fruit and 100% fruit juice.

Clicks: 442
ID: 52944
2019
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Abstract
(Poly)phenol-rich diets have been associated with reduced risk of various diseases. Coffee and tea are typically identified as dietary sources of chlorogenic acid and flavan-3-ols; however, 100% fruit juice greatly contributes to anthocyanin, flavonol, flavan-3-ols, and flavanone intake, making them complementary sources of dietary (poly)phenols. Thus, the aim of this narrative review was to provide an overview of fruit (poly)phenols and their potential health benefits. Fruit (poly)phenols have been associated with several health benefits (eg, reduced risk of cardiovascular disease and neurocognitive benefits). Although perspectives on 100% fruit juice consumption are controversial due to the perception of sugar content, growing evidence supports the role of fruit in whole and 100% juice forms to provide consumer benefits in alignment with dietary guidance. However, differences in (poly)phenol profiles and bioavailability likely exist between whole fruit and 100% fruit juice due to processing and the presence/absence of fiber. Ongoing studies are better defining similarities and differences between whole fruit and 100% fruit juice to elucidate protective mechanisms and align with processing and consumer products.
Reference Key
ho2019potentialnutrition Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ho, Kacie K H Y;Ferruzzi, Mario G;Wightman, JoLynne D;
Journal nutrition reviews
Year 2019
DOI
nuz041
URL
Keywords
Diabetes performance obesity cardiovascular exercise 100% fruit (poly)phenol juice neurocognitive

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