FO05CH19-Shetty ARI 30 January 2014 15:55 Metabolic Stimulation of Plant Phenolics for Food Preservation and Health Dipayan Sarkar and Kalidas Shetty Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108-6050; email:
[email protected],
[email protected] Annu. Rev. Food Sci. Technol. 2014. 5:395–413 Keywords First published online as a Review in Advance on antioxidants, pentose phosphate pathway, phenolic phytochemicals, food January 9, 2014 preservation, postharvest preservation, noncommunicable chronic diseases The Annual Review of Food Science and Technology is online at http://food.annualreviews.org Abstract by North Dakota INBRE on 03/04/14. For personal use only. This article’s doi: Plant phenolics as secondary metabolites are key to a plant’s defense response 10.1146/annurev-food-030713-092418 against biotic and abiotic stresses. These phytochemicals are also increasingly Copyright c 2014 by Annual Reviews. relevant to food preservation and human health in terms of chronic disease All rights reserved Annu. Rev. Food Sci. Technol. 2014.5:395-413. Downloaded from www.annualreviews.org management. Phenolic compounds from different food crops with differ- ent chemical structures and biological functions have the potential to act as natural antioxidants. Plant-based human foods are rich with these phenolic phytochemicals and can be used effectively for food preservation and bioac- tive enrichments through metabolic stimulation of key pathways. Phenolic metabolites protect against microbial degradation of plant-based foods dur- ing postharvest storage. Phenolics not only provide biotic protection but also help to counter biochemical and physical food deteriorations and to enhance shelf life and nutritional quality.