130574 20240126184244.0 doi 10.1016/j.tifs.2018.07.007 sideral 107562 ART-2019-107562 eng Mármol, Inés Universidad de Zaragoza A systematic review of the potential uses of pine bark in food industry and health care 2019 Background: 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. info:eu-repo/grantAgreement/ES/DGA/A32 info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/EFA 220-11-ELENA info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012 info:eu-repo/grantAgreement/ES/MICINN/SAF2016-75441-R info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/Redvalue-SOE1-PI-E0123 info:eu-repo/semantics/closedAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 11.077 2019 FOOD SCIENCE & TECHNOLOGY 1 / 138 = 0.007 2019 Q1 T1 2.841 2019 Food Science 2019 Q1 Biotechnology 2019 Q1 info:eu-repo/semantics/review info:eu-repo/semantics/acceptedVersion Quero, Javier Jiménez-Moreno, Nerea Rodríguez-Yoldi, M. Jesús Universidad de Zaragoza (orcid)0000-0002-3595-7668 Ancín-Azpilicueta, Carmen 1005 410 Universidad de Zaragoza Dpto. Farmacología y Fisiolog. Área Fisiología 88 (2019), 558-566 Trends food sci. technol. TRENDS IN FOOD SCIENCE & TECHNOLOGY 0924-2244 535436 http://zaguan.unizar.es/record/130574/files/texto_completo.pdf Postprint 2451157 http://zaguan.unizar.es/record/130574/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130574 articulos driver 2024-01-26-18:11:01 ARTICLE