New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects-Reference-Cited by-同舟云学术

New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects

Published:2022 Issue:9 Volume:13 Page:4861-4874
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yuste Silvia¹^ORCID,Ludwig Iziar A.²^ORCID,Romero María-Paz¹,Motilva María-José³^ORCID,Rubió Laura¹^ORCID

Affiliation:

1. Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain

2. Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia y Nutrición, Universidad de Navarra, 31008 Pamplona, Spain

3. Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Gobierno de La Rioja, Universidad de La Rioja), Finca “La Grajera”, Carretera de Burgos km 6, 26007 Logroño, La Rioja, Spain

Abstract

This review details the first comprehensive overview of new hybrid red-fleshed apples, mainly focusing on their (poly)phenolic composition, the effect of processing, the (poly)phenolic bioavailability and the biological effects.

Funder

Generalitat de Catalunya

Universitat de Lleida

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00130F

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