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Published on: June 10, 2022
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
V Neveu1, J Perez-Jiménez, F Vos
1UMR 1019 - Unité de Nutrition Humaine, INRA, Centre de Recherche de Clermont-Ferrand-Theix, 63122 Saint-Genès-Champanelle, France.
Database : the Journal of Biological Databases and Curation
|April 30, 2010
Summary
Phenol-Explorer is the first comprehensive database detailing polyphenol content in foods. This resource aids research into phytochemicals
Area of Science:
- Food Science
- Nutritional Science
- Biochemistry
Background:
- Existing plant metabolome databases lack specific focus on food polyphenols.
- Polyphenols are key phytochemicals with antioxidant properties, influencing human health and chronic disease prevention.
- Accurate food polyphenol content data is crucial for dietary intake assessments and health studies but is challenging to collect.
Purpose of the Study:
- To establish the first comprehensive, web-based database dedicated to polyphenol content in foods.
- To facilitate research on the role of phytochemicals in food quality and human health.
- To support the development of healthier food products by food manufacturers.
Main Methods:
- Aggregated over 37,000 data points from 638 peer-reviewed scientific articles.
- Evaluated data quality before calculating representative mean content values.
- Developed a web interface for querying polyphenol and food data, with traceability to original sources.
Main Results:
- Created Phenol-Explorer, a database featuring 502 polyphenols across 452 foods.
- Database includes over 37,000 original data points with evaluated quality.
- Provides detailed information on polyphenol content and sources, enabling specific data retrieval.
Conclusions:
- Phenol-Explorer represents a significant advancement in food constituent and metabolome databases.
- The database is a valuable tool for researchers studying phytochemicals in food and their health implications.
- It empowers food manufacturers to create innovative, health-focused food products.
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o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
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02:39Indicators
Certain organic substances change color in dilute solution when the hydronium ion concentration reaches a particular value. For example, phenolphthalein is a colorless substance in any aqueous solution with a hydronium ion concentration greater than 5.0 × 10−9 M (pH < 8.3). In more basic solutions where the hydronium ion concentration is less than 5.0 × 10−9 M (pH > 8.3), it is red or pink. Substances such as phenolphthalein, which can be used to determine the pH of a solution, are called...