Natural bioactive substances for the control of food-borne viruses and contaminants in food-Reference-Cited by-同舟云学术

Natural bioactive substances for the control of food-borne viruses and contaminants in food

Published:2020-11-30 Issue:1 Volume:2 Page:
ISSN:2661-8974
Container-title:Food Production, Processing and Nutrition
language:en
Short-container-title:Food Prod Process and Nutr

Author:

Pan Yao,Deng Zeyuan,Shahidi Fereidoon^ORCID

Abstract

Abstract Food-borne viruses and contaminants, as an important global food safety problem, are caused by chemical, microbiological, zoonotic, and other risk factors that represent a health hazard. Natural bioactive substances, originating from plants, animals, or microorganisms, might offer the possibility of preventing and controlling food-borne diseases. In this contribution, the common bioactive substances such as polyphenols, essential oils, proteins, and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed. Meanwhile, the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed. The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described. Graphical abstract

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1186/s43014-020-00040-y.pdf

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