Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits
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DOI: 10.1111/1541-4337.13426
Abstract: Abstract Bioactive compounds in fruit and vegetables have a positive impact on human health by reducing oxidative stress, inflammation, and the risk of chronic diseases such as cancer, cardiovascular (CV) diseases, and metabolic disorders. However,… read more here.
Keywords: carotenoids glucosinolates; thermal processing; polyphenols carotenoids; glucosinolates ascorbic ... See more keywords