Phenolic Compounds in Food : Characterization and Health Benefits

doi:10.3390/books978-3-0365-6115-8

Download Url(s)

https://mdpi.com/books/pdfview/book/6537

Contributor(s)

Nardini, Mirella (editor)

Language

English

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Abstract

Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.

URI

https://directory.doabooks.org/handle/20.500.12854/95880

Keywords

chestnut; water curing; non-targeted MS analysis; antioxidants; Arecaceae; polyphenols; volatile content; antioxidant activity; liquid chromatography; inflammation; lung; oxidative damage; antiviral; polyphenol; phenolic acids; flavonoids; Vicia faba; functional food; green solvents; biologically active compounds; selective separation; medicinal plants; ultrasonic-assisted extraction; microwave-assisted extraction; kombucha; black tea; long-term storage; antioxidant scavenging activity; total phenolic content; meat quality; antimicrobial activity; C. scolymus; food quality; beverages; health properties; antioxidant activities; fibrinogen; albumin; rutin; tannic acid; resveratrol; binding properties; first order; kinetic modelling; zero order; food processing; herbal tea; boiling; EVOO; vegetables; phenolic compounds; thermal treatment; processing techniques; bioaccessibility; bioavailability; n/a