Types of ligands and their function in the food matrices: Chemistry, functionality, and stability

Abstract

There is much evidence that food products contain several types of phytochemicals that play essential roles in food matrices and exhibit various health benefits. These biomolecules include polyphenols, minerals, vitamins, terpenes, alkaloids, phytosterols, saponins, polysaccharides, dietary fibers, etc., which can act as antioxidants, thereby extending the shelf-life of foods and preventing oxidative damage of cells. Similarly, some of them have antimicrobial properties against various microorganisms in food matrices, thus contributing to the longevity and safety of food products. Incorporating these bioactive compounds in our diet can enhance nutritional quality and provide several health-promoting effects. In certain foods, such compounds may contribute to the color profile, impart tastes, aromas, and overall flavor complexity and influence the texture, mouthfeel, and nutritional value. These bioactive compounds can interact with other components in food matrices, affecting their stability, solubility, absorption in the digestive system, bioactivity, and bioavailability. These compounds can act as ligands in the human body. For example, polyphenols (e.g., lignans, isoflavones, and stilbenes) can modulate the effects of estrogen in the body. Wheresoever, they can bind to estrogen receptors, influencing hormone balance and related physiological processes. In some cases, these molecules have prebiotic effects, where they support a healthy gut microbiota, thereby contributing to the immune function and healthy digestion. Understanding the roles of each bioactive compound in food matrix and human body is vital for developing stability, sensory attributes, and nutritional value of food products.