000130574 001__ 130574
000130574 005__ 20240126184244.0
000130574 0247_ $$2doi$$a10.1016/j.tifs.2018.07.007
000130574 0248_ $$2sideral$$a107562
000130574 037__ $$aART-2019-107562
000130574 041__ $$aeng
000130574 100__ $$aMármol, Inés$$uUniversidad de Zaragoza
000130574 245__ $$aA systematic review of the potential uses of pine bark in food industry and health care
000130574 260__ $$c2019
000130574 5203_ $$aBackground: A great number of plants have been studied in recent times in order to identify and isolate new components with nutraceutical properties. In addition, there is a growing interest in the re-valorization of industrial byproducts as a source of bioactive molecules. Scope and approach: The present study highlights the potential of pine bark extract as a source of antioxidant and treatment diseases. Pine bark has a great content of bioactive molecules including polymeric flavanols, tannic acid, flavonoids and other phenolic acids such as caffeic or protocatechuic acid. Herein, we summarize the most recent uses of pine bark extracts in the food industry and for biomedical purposes. Key findings and conclusions: Regarding the food industry, pine bark extracts have been successfully used as antioxidants in the meat industry and have been proposed as interesting additives for the juice industry and Songzhen noodles production. On the other hand, different Pinus spp bark extracts have been tested against a wide range of disorders -cancer, diabetes mellitus, hypertension, atherosclerosis, neuroprotective effect and other oxidative stress and inflammatory-related diseases. Both in vitro and in vivo assays suggest a promising future for pine as an adjuvant therapy.
000130574 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A32$$9info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/EFA 220-11-ELENA$$9info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012$$9info:eu-repo/grantAgreement/ES/MICINN/SAF2016-75441-R$$9info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/Redvalue-SOE1-PI-E0123
000130574 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130574 590__ $$a11.077$$b2019
000130574 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b1 / 138 = 0.007$$c2019$$dQ1$$eT1
000130574 592__ $$a2.841$$b2019
000130574 593__ $$aFood Science$$c2019$$dQ1
000130574 593__ $$aBiotechnology$$c2019$$dQ1
000130574 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/acceptedVersion
000130574 700__ $$aQuero, Javier
000130574 700__ $$aJiménez-Moreno, Nerea
000130574 700__ $$0(orcid)0000-0002-3595-7668$$aRodríguez-Yoldi, M. Jesús$$uUniversidad de Zaragoza
000130574 700__ $$aAncín-Azpilicueta, Carmen
000130574 7102_ $$11005$$2410$$aUniversidad de Zaragoza$$bDpto. Farmacología y Fisiolog.$$cÁrea Fisiología
000130574 773__ $$g88 (2019), 558-566$$pTrends food sci. technol.$$tTRENDS IN FOOD SCIENCE & TECHNOLOGY$$x0924-2244
000130574 8564_ $$s535436$$uhttps://zaguan.unizar.es/record/130574/files/texto_completo.pdf$$yPostprint
000130574 8564_ $$s2451157$$uhttps://zaguan.unizar.es/record/130574/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130574 909CO $$ooai:zaguan.unizar.es:130574$$particulos$$pdriver
000130574 951__ $$a2024-01-26-18:11:01
000130574 980__ $$aARTICLE