Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability

Green Leafy Vegetables (GLVs) are crucial for healthy aging due to their polyphenols and carotenoids; however, thermal processing often compromises the stability and bioavailability of these compounds. Non-thermal technologies offer an alternative to preserve sensitive phytochemicals by modifying ce...

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Principais autores:	Marwa Ezz El-Din Ibrahim, Mihriban Elçiçek, Seydi Yıkmış, Nazan Tokatlı Demirok, Afnan I. Alandanoosi, Huda Aldossari
Format:	Artigo
Jezik:	Inglês
Izdano:	Frontiers Media S.A. 2026-04-01
Serija:	Frontiers in Nutrition
Teme:	bioavailability green leafy vegetables healthy aging HPP non-thermal processing PEF
Online dostop:	https://www.frontiersin.org/articles/10.3389/fnut.2026.1813542/full
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