Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.PMID:38511155 | PMC:PMC10951518 | DOI:10.1016/j.crfs.2024.100715

https://pubmed.ncbi.nlm.nih.gov/38511155/?utm_source=no_user_agent&utm_medium=rs...

Source: Biomed Res - March 21, 2024 Category: Research Authors: Yichen Liu Jianjun Deng Tong Zhao Xiaojie Yang Juntao Zhang Haixia Yang Source Type: research