Acta Scientific Nutritional Health

Short CommunicationVolume 2 Issue 8

Challenges and Impact of the Increase of Data and Information on Bioactive Polyphenols in Food

Estela Guardado Yordi1,2,3*, Amaury Pérez Martínez1,3, Lourdes Santana2, Enrique Molina1,2 and Eugenio Uriarte2,4

1Faculty of Applied Sciences, Universidad de Camaguey "Ignacio Agramonte Loynaz", Cuba
2Faculty of Pharmacy, Universidad de Santiago de Compostela, Campus vida, Spain
3Faculty of Earth Sciences, Universidad Estatal de Amazon, Ecuador
4Faculty of Engineering, Institute of Applied Chemistry, Universidad Autónoma de Chile, Chile

*Corresponding Author: Estela Guardado Yordi, Faculty of Applied Sciences, University of Camagüey Ignacio Agramonte Loynaz, Cuba.

Received: June 18, 2018; Published: July 10, 2018

Citation: Estela Guardado Yordi., et al.“Challenges and Impact of the Increase of Data and Information on Bioactive Polyphenols in Food”. Acta Scientific Nutritional Health 2.8 (2018).

  The prevention of chronic diseases is a challenge of the food sciences, along with other biomedical sciences. Diseases as cancer, cardiovascular, diabetes mellitus, neurodegenerative, among others, are high prevalent around the world. Different sciences can contribute to improve global health. A multidisciplinary effort, which includes biomedicine, chemistry, mathematics, physics, in conjunction with computer science, is the ideal approach. It would be interesting to contribute to solve this global problem from the characterization of bioactive compounds present in food and understand the challenges we face with the increase of data compiled in food databases.

  In this sense, the bioactive components of food have been studied. Among them polyphenolic compounds have been studied in recent decades. They are chemical substances that isolated or in the food matrix can provide benefits to this health problem. There is epidemiological evidence linking the beneficial effects of dietary polyphenols to the prevention of such diseases [1-3]. Diets rich in fruits and vegetables, for example, have been linked to lower mortality rates associated with cardiovascular diseases and some types of cancer [4-6].

Copyright: © 2018 Estela Guardado Yordi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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