Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power
نویسنده
چکیده
It is known that the metabolism of plants is divided in primary and secondary. The substan‐ ces that are common to living things and essential to cells maintenance (lipids, proteins, car‐ bohydrates, and nucleic acids) are originated from the primary metabolism. On the other hand, substances originated from several biosynthetic pathways and that are restricted to determined groups of organisms are results of the secondary metabolism [1]. Phenolic com‐ pounds are constituted in one of the biggest and widely distributed groups of secondary metabolites in plants [2].
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