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| Format: | Artículo científico |
| Language: | es |
| Published: |
Universidad Mayor de San Andrés
2014
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| Online Access: | https://www.redalyc.org/articulo.oa?id=426339682006 |
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Table of Contents:
- Compuestos fenólicos y su presencia en alimentos J. Mauricio Peñarrieta Leslie Tejeda Patricia Mollinedo José L. Vila José A. Bravo Química Phenolic compounds are molecules that have one or more hydroxyl groups bound to an aromatic ring. Together with vitamins, phenolic compounds are considered important dietary antioxidants in, for example, fruits, vegetables, roots and cereals. Thousands of phenolic compounds are found in plants, and they are classified into different types of functional groups, as outlined below (Vermerris and Nicholson, 2008). Phenolic compounds play a number of metabolic roles in plants, in growth and reproduction, and in protection against pathogens and external stress, such as UV radiation and predators. They are responsible for colour and sensorial characteristics, for instance the astringency of fruits and vegetables. 2014 artículo científico 0250-5460 https://www.redalyc.org/articulo.oa?id=426339682006 es http://www.redalyc.org/revista.oa?id=4263 Revista Boliviana de Química application/pdf Universidad Mayor de San Andrés Revista Boliviana de Química (Estado Plurinacional de Bolivia) Num.2 Vol.31