[Biological active substanse of plant origin. Phenolic acids: occurrence, dietary sourses biovailability]

Abstract

Data for phenolic acids of two classes (hydroxybenzoic and hydroxycinnamic acids) occurrance and content in foodstuffs (fruits, berries, vegetables, species, cereals, tee, coffee and other beveradges) are reviewed. Data on their main dietary sourses are shown. Bioavailability and metabolism of phenolic asids and their derivatives are discussed.