多酚
食品科学
化学
降级(电信)
水溶液中的金属离子
人类健康
生化工程
生物化学
金属
抗氧化剂
有机化学
计算机科学
工程类
医学
电信
环境卫生
作者
Jianjun Deng,Haixia Yang,Esra Çapanoğlu,Hui Cao,Jianbo Xiao
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2018-01-01
卷期号:: 295-323
被引量:44
标识
DOI:10.1016/b978-0-12-813572-3.00009-9
摘要
Nowadays, more and more dietary supplements containing polyphenols and polyphenol-rich food products are developed in the health food markets to meet the needs of the people who cannot consume adequate amounts of vegetables and fruits all over the world. Technically, the dietary beneficial compounds are extracted, purified, and concentrated from natural plant food resources using different techniques and processes and processed into tablets or capsules for public consumption. However, the polyphenols are unstable and highly prone to degradation and/or reaction with some factors (e.g., oxygen and metal ions) changing their structures during processing and storage, which result to the decrease of polyphenols' biological activities. To this line, this chapter discusses the stability of polyphenols under different factors such as pH, temperature, light, oxygen, enzymes, proteins, and metal ions as well as interaction with other food constituents.
科研通智能强力驱动
Strongly Powered by AbleSci AI