Nutritional factors are widely considered to be critical for human health.
Overwhelming evidence from epidemiological studies indicate that diets rich in fruit and vegetables are associated with a lower risk of several degenerative diseases.
These results have created a new perspective concerning the potential of diet in preventing serious diseases in the future.
However, the health-promoting capacity of fruit and vegetables strictly depends on their processing history.
This aspect has been generally neglected or scarcely considered in present nutritional and epidemiological studies.
Processing is expected to affect content, activity and bioavailability of bioactive compounds.
The aim of this article, therefore, is to review the effects of processing on the antioxidant properties of foods by means of a multidisciplinary approach.
It is believed that the implications of this challenging and rapidly advancing area may contribute to enhanced industrial competitiveness as well as consumer health and well-being.
Mots-clés Pascal : Valeur nutritive, Matériau bioactif, Stockage, Traitement thermique, Fruit, Légume, Antioxydant, Aliment transformé, Condition mise en oeuvre, Publication multidisciplinaire, Conservation aliment, Industrie alimentaire, Nutrition, Biodisponibilité, Article synthèse, Effet composition
Mots-clés Pascal anglais : Nutritive value, Bioactive material, Storage, Heat treatment, Fruit, Vegetable, Antioxidant, Processed food, Processing parameter, Multidisciplinary publication, Food preservation, Food industry, Nutrition, Bioavailability, Review, Composition effect
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0519859
Code Inist : 002A35B09. Création : 18/05/2000.