Apple-Products Phytochemicals and Processing: A Review-Reference-Cited by-同舟云学术

Apple-Products Phytochemicals and Processing: A Review

Published:2009-05 Issue:5 Volume:4 Page:1934578X0900400
ISSN:1934-578X
Container-title:Natural Product Communications
language:en
Short-container-title:Natural Product Communications

Author:

Soler Carla¹,Soriano José M.²,Mañes Jordi²

Affiliation:

1. Laboratory of Food Technology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain

2. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain

Abstract

Epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. Extensive research exists on apples and the health benefits of their beverages and phytochemicals. The purpose of this paper is to review the most recent literature in this area focusing on phytochemicals, phytochemical bioavailability and antioxidant behavior.

Publisher

SAGE Publications

Subject

Complementary and alternative medicine,Plant Science,Drug Discovery,Pharmacology,General Medicine

Link

http://journals.sagepub.com/doi/pdf/10.1177/1934578X0900400504

Reference97 articles.

1. Antioxidants and disease: More questions than answers

2. Diet and Health: What Should We Eat?

3. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals

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