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- Title
Effect of Food Processing on Flavanols.
- Authors
Aksoylu, Zeynep; Karakaya, Sibel
- Abstract
The strong correlation between dietary habits and some chronic diseases have been reported in numerous studies. In recent years, compounds with functional properties that provide specific health benefits to human have become popular. Flavanols, a subgroup of phenolic compounds, are generally found in green tea, cocoa, coffee, red grapes and apples. These monomeric bioactives are known as potent antioxidants. During various food processes these compounds expose to certain thermal or mechanical treatments and biochemical reactions. All of these applications lead to reversible/irreversible alterations in the structure of flavanols. Mainly the conversions affect appearance and sensorial characteristics of foods. On the other hand, bioavailability of flavanols is also influenced depending on structural changes of monomeric units. In this review, the effect of prominent processing techniques on flavanol contents of several foods is discussed.
- Subjects
FOOD habits research; CHRONIC diseases; FLAVANOLS; GREEN tea; COCOA; COFFEE; APPLES
- Publication
Academic Food Journal / Akademik GIDA, 2013, Vol 11, Issue 2, p70
- ISSN
1304-7582
- Publication type
Article