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Review
, 173, 501-13

Bioactivity of Phenolic Acids: Metabolites Versus Parent Compounds: A Review

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Review

Bioactivity of Phenolic Acids: Metabolites Versus Parent Compounds: A Review

Sandrina A Heleno et al. Food Chem.

Abstract

Phenolic acids are present in our diet in different foods, for example mushrooms. Due to their bioactive properties, phenolic acids are extensively studied and there is evidence of their role in disease prevention. Nevertheless, in vivo, these compounds are metabolized and circulate in the organism as glucuronated, sulphated and methylated metabolites, displaying higher or lower bioactivities. To clarify the importance of the metabolism of phenolic acids, knowledge about the bioactivity of metabolites is extremely important. In this review, chemical features, biosynthesis and bioavailability of phenolic acids are discussed, as well as the chemical and enzymatic synthesis of their metabolites. Finally, metabolite bioactive properties are compared with that of the corresponding parental compounds.

Keywords: Bioactivity; Biosynthesis/bioavailability; Chemical/enzymatic synthesis; Metabolites; Mushrooms; Phenolic acids.

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