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Annual Review of Food Science and Technology

Volume 12, 2021

Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability

Abstract

Antioxidants are understood to play a key role in disease prevention; because of this, research and interest in these compounds are ever increasing. Antioxidative phytochemicals from natural sources are preferred, as some negative implications have been associated with synthetic antioxidants. Beans, nuts, seeds, fruits, and vegetables, to name a few, are important sources of phytochemicals, which have purported health benefits. The aforementioned plant sources are reportedly rich in bioactive compounds, most of which undergo some form of processing (boiling, steaming, soaking) prior to consumption. This article briefly reviews selected plants (beans, nuts, seeds, fruits, and vegetables) and the effects of processing on the antioxidant potential, availability, and bioavailability of phytochemicals, with research from our laboratory and other studies determining the health benefits of and processing effects on bioactive compounds.

Keyword(s): antioxidant, beans, fruit, mushrooms, nuts, processing
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/content/journals/10.1146/annurev-food-062420-105140
2021-03-25
2024-04-25
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/content/journals/10.1146/annurev-food-062420-105140
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Effect of Food Processing on Antioxidant Potential, Availability, and Bioavailability
Annual Review of Food Science and Technology 12, 307 (2021); https://doi.org/10.1146/annurev-food-062420-105140
/content/journals/10.1146/annurev-food-062420-105140
/content/journals/10.1146/annurev-food-062420-105140
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