{"id":41887,"date":"2019-07-16T20:50:13","date_gmt":"2019-07-16T18:50:13","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=41887"},"modified":"2025-10-23T11:22:58","modified_gmt":"2025-10-23T09:22:58","slug":"polifenoli-e-composti-fenolici-naturali-negli-alimenti-nuovi-studi","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/polifenoli-e-composti-fenolici-naturali-negli-alimenti-nuovi-studi\/","title":{"rendered":"Polifenoli e composti fenolici naturali negli alimenti, nuovi studi"},"content":{"rendered":"<p>Alle sostanze fenoliche naturali negli alimenti moderni \u00e8 dedicata una Sezione Speciale del<em>\u00a0Journal of AOAC International.<\/em> Caratterizzazione e analisi, identificazione nelle matrici alimentari, benefici per la salute umana, nuovi orizzonti d\u2019impiego, ostacoli regolatori.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/polifenoli-e-composti-fenolici-naturali-negli-alimenti-nuovi-studi\/#Polifenoli_e_composti_fenolici_lo_stato_dellarte\" >Polifenoli e composti fenolici, lo stato dell\u2019arte<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/polifenoli-e-composti-fenolici-naturali-negli-alimenti-nuovi-studi\/#Polifenoli_e_composti_fenolici_negli_alimenti\" >Polifenoli e composti fenolici\u00a0negli alimenti<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/polifenoli-e-composti-fenolici-naturali-negli-alimenti-nuovi-studi\/#Tecnologia_alimentare_e_salute_nuovi_orizzonti_e_ostacoli_regolatori\" >Tecnologia alimentare e salute, nuovi orizzonti e ostacoli regolatori<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Polifenoli_e_composti_fenolici_lo_stato_dellarte\"><\/span>Polifenoli e composti fenolici, lo stato dell\u2019arte<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La \u2018<em>Analysis of Major Phenolic Compounds\u00a0<\/em><\/strong><em>in Foods and Their Health Effects<\/em>\u2019 \u00e8 una raccolta di nove articoli di matrice multidisciplinare, compilati da Autori di otto diversi Paesi. Il lavoro \u00e8 stato coordinato dallo scrivente (Prof. Salvatore Parisi,<em>\u00a0Guest Editor,<\/em> <em>Al-Balqa Applied University<\/em>) e pu\u00f2 venire liberamente scaricato dal\u00a0<em>Journal of AOAC International.<\/em> I contributi, presentati in introduzione ai lavori, (1) intendono offrire uno scenario scientifico aggiornato per quanto attiene a:<\/p>\n<p>&#8211; biosintesi, caratterizzazione chimica e riconoscimento dei composti fenolici negli alimenti,<\/p>\n<p>&#8211; effetti benefici per la salute umana finora riportati e ascritti ai composti fenolici,<\/p>\n<p>&#8211; possibili impieghi delle sostanze fenoliche nell\u2019industria alimentare,<\/p>\n<p>&#8211; quadro legislativo di riferimento in Unione Europea.<\/p>\n<p><strong>Dal punto di vista chimico,<\/strong> la classificazione dei polifenoli naturali \u00e8 proposta su due livelli. Alla tradizionale suddivisione dei composti fenolici in flavonoidi e non-flavonoidi si aggiunge un secondo livello di analisi, con espresso riferimento al numero di strutture fenoliche e alla loro peculiare struttura molecolare, i gruppi sostituenti, il tipo di legame tra diversi anelli aromatici. (2)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Polifenoli_e_composti_fenolici_negli_alimenti\"><\/span>Polifenoli e composti fenolici\u00a0negli alimenti<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La distribuzione eterogenea<\/strong>\u00a0e la diversit\u00e0 strutturale dei polifenoli &#8211;\u00a0fenoli\u00a0semplici, flavonoidi, stilbeni,\u00a0etc. &#8211; nei cibi e nelle bevande tradizionali, oltrech\u00e9 nell&#8217;ambito della\u00a0dieta mediterranea,\u00a0(3) sono altres\u00ec oggetto di ampia discussione critica:<\/p>\n<p><strong>&#8211; le bevande funzionali<\/strong>\u00a0a base di latte, in particolare, presentano ottime opportunit\u00e0 di incorporare\u00a0polifenoli\u00a0nella ricetta. La componente latte rappresenta invero un veicolo ottimale per fornire i composti fenolici\u00a0antiossidanti\u00a0contenuti nel t\u00e8 verde e nero, oltrech\u00e9 in cioccolato fondente e caff\u00e8, (4)<\/p>\n<p><strong>&#8211; al cioccolato fondente<\/strong>\u00a0\u00e8 poi dedicata un\u2019apposita revisione scientifica, atta a definirne correttamente il potenziale ruolo di alimento e\/o ingrediente funzionale. Tenuto conto degli effetti benefici registrati sulla salute umana, ma anche delle opinioni non favorevoli al suo consumo regolare. (5)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Tecnologia_alimentare_e_salute_nuovi_orizzonti_e_ostacoli_regolatori\"><\/span>Tecnologia alimentare e salute, nuovi orizzonti e ostacoli regolatori<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>I composti fenolici<\/strong>\u00a0stanno raccogliendo grande interesse nella comunit\u00e0 scientifica anche dal punto di vista igienico-sanitario. \u00c8 infatti noto come tali composti naturali abbiano propriet\u00e0 antimicrobiche, antifungine e antinfiammatorie di varia natura, spesso in ragione della loro natura di sostanze antiossidanti. Capaci anche, tra l\u2019altro, di modulare il metabolismo ormonale. (6)<\/p>\n<p><strong>La conservazione naturale<\/strong>\u00a0delle carni processate\u00a0\u00e8 una delle applicazioni di maggiore attualit\u00e0. Un gruppo di ricercatori italiani ha sperimentato a tal fine l\u2019impiego di estratti vegetali (rosmarino e\u00a0<em>Polygonum cuspidatum<\/em>), ricchi in polifenoli, con la finalit\u00e0 di accrescere il potere antiossidante. (7) Si va cos\u00ec ad approfondire la conoscenza su propriet\u00e0 e possibili vantaggi tecnologici legati all\u2019impiego dei composti fenolici naturali negli alimenti, in alternativa agli additivi di sintesi chimica.<\/p>\n<p><strong>Una rassegna delle ricerche<\/strong>\u00a0condotte in India negli ultimi 17 anni ha inteso dimostrare la fondatezza della correlazione tra l\u2019attivit\u00e0 antiossidante degli estratti erbacei di talune specie botaniche e il loro contenuto di sostanze fenoliche. La rassegna dei dati scientifici suggerisce cos\u00ec la ricerca\u00a0<em>in vivo<\/em>\u00a0su isolati fenolici come antiossidanti naturali, in vista della loro possibile sostituzione agli antiossidanti sintetici anche nei processi di frittura e cottura in forno. (8)<\/p>\n<p><strong>La nota dolente\u00a0<\/strong>\u00e8 invece rappresentata dal quadro regolatorio europeo. Da un lato, gli ingredienti naturali con propriet\u00e0 funzionali (es. antiossidanti, conservanti, coloranti) sono tuttora privi di un <em>legal environment<\/em> favorevole. D\u2019altro canto, l\u2019unico\u00a0<em>health claim<\/em>\u00a0autorizzato in UE sul ruolo antiossidante dei polifenoli riguarda l\u2019olio extravergine d\u2019oliva. Una pur luminosa stella in una galassia di ben altra ampiezza, che i consumAttori europei dovrebbero poter conoscere senza costringere le imprese attive in ricerca e sviluppo ad affrontare i gravosi oneri stabiliti dal regolamento su\u00a0<em>Nutrition and Health Claims<\/em>. (9)<\/p>\n<p><em>Salvatore Parisi<\/em> e <em>Dario Dongo<\/em><\/p>\n<p><strong>Fonte<\/strong><\/p>\n<p><em>Journal of AOAC International<br \/>\n<\/em><em>Special Section,\u00a0Analysis of Major Phenolic Compound<\/em>s in <em>Foods and Their Health Effects,<\/em>\u00a0by Salvatore Parisi<\/p>\n<p><strong>Note<\/strong><\/p>\n<p>(1) Salvatore Parisi. (2019).\u00a0<em>Analysis of Major Phenolic Compounds in Foods and Their Health Effects.<\/em>\u00a0Journal of AOAC International,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0127\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0127\u00a0<\/a><\/p>\n<p>(2) Singla RK, Dubey AK, Garg A, Sharma RK, Fiorino M, Ameen SM, Haddad MA, Al-Hiary Masnat (2019).\u00a0<em>Natural Polyphenols: Chemical Classification, Definition of Classes, Subcategories, and Structures.<\/em> J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0133\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0133<\/a><\/p>\n<p>(3) Delgado, AM, Issaoui M, Chammem N. (2019).\u00a0<em>Analysis of Main and Healthy Phenolic Compounds in Foods.<\/em> J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0128\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0128<\/a><\/p>\n<p>(4) Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S. (2019).\u00a0<em>Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond<\/em>. J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0129\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0129<\/a><\/p>\n<p>(5) Zugravu C, Otelea MR. (2019)\u00a0<em>Dark Chocolate: To Eat or Not to Eat? A Review.<\/em> J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0132\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0132<\/a><\/p>\n<p>(6) Lagan\u00e0 P, Anastasi G, Marano F, Piccione S, Singla RK, Dubey AK, Delia S, Coniglio MA, Facciol\u00e0 A, Di Pietro A, Haddad MA, Al-Hiary M, Caruso G. (2019).\u00a0<em>Phenolic Substances in Foods: Health Effects as Anti-Inflammatory and Antimicrobial Agents.<\/em> J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0131\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0131<\/a><\/p>\n<p>(7) Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello R, Vibhute B, Barbieri G. (2019).\u00a0<em>Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties.<\/em> J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0134\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0134<\/a><\/p>\n<p>(8) Sharma RK, Micali M, Pellerito A, Santangelo A, Natalello S, Tulumello R, Singla RK. (2019).\u00a0<em>Studies on the Determination of Antioxidant Activity and Phenolic Content of Plant Products in India<\/em>\u00a0(2000\u20132017). J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0136\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0136<\/a><\/p>\n<p>(9) Cfr. reg. CE 1924\/06, reg. CE 353\/08, reg. UE 432\/12 e successive modifiche. V. anche Patan\u00e8 P, Lagan\u00e0 P, Devi P, Vig A, Haddad MA, Natalello S, Cava MA, Ameen SM, Hashim HA. (2019).\u00a0<em>Polyphenols and Functional Foods from the Regulatory Viewpoint<\/em>. J AOAC Int,\u00a0<a href=\"https:\/\/doi.org\/10.5740\/jaoacint.19-0130\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5740\/jaoacint.19-0130<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alle sostanze fenoliche naturali negli alimenti moderni \u00e8 dedicata una Sezione Speciale del\u00a0Journal of AOAC International. Caratterizzazione e analisi, identificazione nelle matrici alimentari, benefici per la salute umana, nuovi orizzonti d\u2019impiego, ostacoli regolatori. Polifenoli e composti fenolici, lo stato dell\u2019arte La \u2018Analysis of Major Phenolic Compounds\u00a0in Foods and Their Health Effects\u2019 \u00e8 una raccolta di [&hellip;]<\/p>\n","protected":false},"author":99,"featured_media":41891,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[1991],"tags":[353,28,2272,2269],"class_list":["post-41887","post","type-post","status-publish","format-standard","has-post-thumbnail","category-consumatori-e-salute","tag-antiossidanti","tag-dieta-mediterranea","tag-fenoli","tag-polifenoli"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Polifenoli e composti fenolici naturali negli alimenti, nuovi studi - FoodTimes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/polifenoli-e-composti-fenolici-naturali-negli-alimenti-nuovi-studi\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Polifenoli e composti fenolici naturali negli alimenti, nuovi studi - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"Alle sostanze fenoliche naturali negli alimenti moderni \u00e8 dedicata una Sezione Speciale del\u00a0Journal of AOAC International. Caratterizzazione e analisi, identificazione nelle matrici alimentari, benefici per la salute umana, nuovi orizzonti d\u2019impiego, ostacoli regolatori. 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