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المؤلفYu, Jiaguo
المؤلفAhmedna, Mohamed
المؤلفBansode, Rishipal R.
محررCobb, Dean T.
تاريخ الإتاحة2016-03-20T11:42:13Z
تاريخ النشر2014
اسم المنشورPolyphenols: Food Sources, Bioactive Properties and Antioxidant Effects
المصدرScopus
الاقتباسYu, J., Ahmedna, M., Bansode, R.R. "Agricultural by-products as important food sources of polyphenols" (2014) Polyphenols: Food Sources, Bioactive Properties and Antioxidant Effects, Nova Science Publishers, pp. 1-32.
الترقيم الدولي الموحد للكتاب 978-1-63117-857-3
معرّف المصادر الموحدhttps://www.novapublishers.com/catalog/product_info.php?products_id=50625
معرّف المصادر الموحدhttp://hdl.handle.net/10576/4253
الملخصPolyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but play important roles in human health and are therefore called nutraceuticals. Both epidemiological studies and controlled human studies have shown that regular intakes of diets rich in phenolics are inversely related to some chronic diseases such as certain cancers and coronary heart diseases. Types and contents of phenolics in different food system vary greatly and foods of plant origin including fruits, vegetables, legumes and some beverages are good sources of bioactive phenolics. Beside the edible part of plant foods, some agricultural by-products usually contain higher levels of polyphenols, particularly, flavonoids than products themselves. This chapter describes the major classes of dietary phenolics, and their occurence in the commercially important agricultural by-products including peanuts skin, grape pomace, apples pomace, citrus processing by-products, and cranberry pomace. The possible applications of the polyphenolics from these agricultural by-products in food system are also discussed.
اللغةen
الناشرNova Science Publishers, Inc.
الموضوعPolyphenols
Agricultural by-products
Dietary polyphenolics
Food processing
applications
العنوانAgricultural by-products as important food sources of polyphenols
النوعBook chapter
الصفحاتpp 1-32
dc.accessType Open Access


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