Wafa Dridi and Nicolas Bordenave* Pages 1866 - 1879 ( 14 )
Purpose: To summarize the main findings from research on food uses of Pine Bark Phenolic Extracts (PBPE), their origin, methods of extraction, composition, health effects, and incorporation into food products.
Methods: A narrative review of all the relevant papers known to the authors was conducted.
Results: PBPE are mainly extracted from the bark Pinus pinaster. They are generally rich in procyanidins and their effects on health in the form of nutritional supplements include effect on some forms of cancer, on diabetes, on eye and skin health. Their method of extraction influences greatly their composition and yield, and commercially suitable methods are still to be developed. Incorporation into food products raises challenges related to bioavailability and subsequent bioactivity and sensory properties of the final products.
Conclusion: PBPE represent an opportunity for the development of functional foods with phenolic-rich bioactive compounds.
Procyanidins, polyphenols, health benefit, food product development, pine bark, extraction, antioxidant.
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON