The Role of High-Resolution Analytical Techniques in the Development of Functional Foods
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AuteurFernández Ochoa, Álvaro; Leyva Jiménez, Francisco Javier; Cádiz Gurrea, María de la Luz; Pimentel Moral, Sandra; Segura Carretero, Antonio
Analytical techniquesAnalytical chemistryChromatographyFunctional foodsMass spectrometryNuclear magnetic resonanceMetabolomicsPhytochemicals
Fernández-Ochoa, Á.; Leyva-Jiménez, F.J.; De la Luz Cádiz-Gurrea, M.; Pimentel-Moral, S.; Segura-Carretero, A. The Role of High-Resolution Analytical Techniques in the Development of Functional Foods. Int. J. Mol. Sci. 2021, 22, 3220. [https://doi.org/10.3390/ijms22063220]
PatrocinadorMinistry of Science, Innovation and Universities RTI2018-096724-B-C22; Junta de Andalucia P18-TP-3589; Spanish Ministry of Economy and Competitiveness (MINECO) BES-2016-076618; Regional Ministry of Economy, Knowledge, Enterprise and Universities of Andalusia; University of Granada
The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining role in several of the stages necessary for the development of functional foods. The analyses of botanical extracts rich in bioactive compounds is one of the fundamental steps in order to identify and quantify their phytochemical composition. However, the compounds characterized in the extracts are not always responsible for the bioactive properties because they generally undergo metabolic reactions before reaching the therapeutic targets. For this reason, analytical techniques are also applied to analyze biological samples to know the bioavailability, pharmacokinetics and/or metabolism of the compounds ingested by animal or human models in nutritional intervention studies. In addition, these studies have also been applied to determine changes of endogenous metabolites caused by prolonged intake of compounds with bioactive potential. This review aims to describe the main types and modes of application of high-resolution analytical techniques in all these steps for functional food development.