Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/7/1/12 |
| _version_ | 1797395565469761536 |
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| author | Teresa Pinto Alice Vilela |
| author_facet | Teresa Pinto Alice Vilela |
| author_sort | Teresa Pinto |
| collection | DOAJ |
| description | Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages. |
| first_indexed | 2024-03-09T00:36:22Z |
| format | Article |
| id | doaj.art-4c03fa7200b344d68842b12068061c8a |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-09T00:36:22Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-4c03fa7200b344d68842b12068061c8a2023-12-11T18:06:01ZengMDPI AGBeverages2306-57102021-02-01711210.3390/beverages7010012Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional BeveragesTeresa Pinto0Alice Vilela1CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalCQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalConsumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.https://www.mdpi.com/2306-5710/7/1/12nutraceutical propertieshuman healthphenolic compoundsfermented beveragesnonfermented beverages |
| spellingShingle | Teresa Pinto Alice Vilela Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages Beverages nutraceutical properties human health phenolic compounds fermented beverages nonfermented beverages |
| title | Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages |
| title_full | Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages |
| title_fullStr | Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages |
| title_full_unstemmed | Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages |
| title_short | Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages |
| title_sort | healthy drinks with lovely colors phenolic compounds as constituents of functional beverages |
| topic | nutraceutical properties human health phenolic compounds fermented beverages nonfermented beverages |
| url | https://www.mdpi.com/2306-5710/7/1/12 |
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