Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, t...

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Bibliographic Details
Main Authors: Adriano Costa de Camargo, Andrés R. Schwember, Roberto Parada, Sandra Garcia, Mário Roberto Maróstica Júnior, Marcelo Franchin, Marisa Aparecida Bismara Regitano-d’Arce, Fereidoon Shahidi
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:International Journal of Molecular Sciences
Subjects:
phenolic biosynthesis
microbiological safety
phenolic identification
phenolic bioavailability
phenolic antioxidants
cardiovascular disease
cancer
diabetes
obesity
inflammation
Online Access:https://www.mdpi.com/1422-0067/19/11/3498

Internet

https://www.mdpi.com/1422-0067/19/11/3498

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