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Dietary hydroxybenzoic acid derivatives - nature, occurrence and dietary burden

✍ Scribed by Tom�s-Barber�n, Francisco A; Clifford, Michael N

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
136 KB
Volume
80
Category
Article
ISSN
0022-5142

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✦ Synopsis

Quantitative data for hydroxybenzoic acids (naturally occurring and permitted additives) and their conjugates in foods and beverages are summarised. Tea, rosaceous fruits, red wines and potatoes are important sources for which more comprehensive compositional data are required. Their absorption, metabolism, toxicological evaluation and possible biological signi®cance are discussed. There are insuf®cient data to properly de®ne the dietary burdens, but it would seem that ellagic acid and gallic acid from natural sources may dominate in many cases, although the intake of added benzoic acid may be of a similar magnitude. It is pointed out that an additional, previously overlooked and possibly signi®cant burden, particularly of benzoic acid itself, might arise as a result of the gut ¯ora metabolism of larger-mass dietary phenols.

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