QR kód

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...

Celý popis

Uloženo v:
Hlavní autoři: Marwa Ezz El-Din Ibrahim, Mihriban Elçiçek, Seydi Yıkmış, Nazan Tokatlı Demirok, Afnan I. Alandanoosi, Huda Aldossari
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2026-04-01
Edice:Frontiers in Nutrition
Témata:
bioavailability
green leafy vegetables
healthy aging
HPP
non-thermal processing
PEF
On-line přístup:https://www.frontiersin.org/articles/10.3389/fnut.2026.1813542/full
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky