Antioxidant phenolic metabolites from fruit and vegetables and changes during postharvest storage and processing

Antioxidant and Pro-Oxidant Effects of Polyphenolic Compounds and Structure-Activity Relationship Evidence

“…However, in other studies the effect was less significant or even negative, as in the case of the British study (Hertog et al, 1997). These discrepancies may be due, among other factors, to defects in the evaluation methods of the ingestion of flavonoids and other polyphenols, the varieties of fruit and vegetable consumed, and differences postharvest such as cooking treatment effects, bioavailability and metabolism by colonic bacteria, and so on (Tomás-Barberán et al, 2000). Knekt (2002) confirmed that people with higher intake of quercetin (a flavonol abundant in onions, apples, tea, wine and other fruits and vegetables) have lower myocardial infarction mortality rates.…”

“…), vegetables (eggplant, red cabbage, radish, etc.) and red wine, or flavonols, with a cream-yellowish hue, which are found principally in the outer parts of fruits and vegetables (Tomás-Barberán et al, 2000). Proanthocyanidins (condensed tannins) and hydrolysable tannins confer astringency to fruits, and some simple phenols are important for the aroma of certain fruits, such as eugenol in bananas.…”

Influence of exogenous treatment with antioxidants on dynamics of phenolic compounds during storage of apples

“…Тому, для запобігання хронічним захворюванням, пов'яза-ним з окисним стресом в організмі людини, рекомен-DOI: 10.15587/1729-4061.2014.27584 дується збільшення споживання плодів з високим вмістом біологічно-активних речовин антиоксидант-ного типу [7,8].…”

Effect of different levels of CO2 on the antioxidant content and the polyphenol oxidase activity of ‘Rocha’ pears during cold storage

“…1,2 In recent years, several studies pertaining to the correlation between consumption of food products with a high content of antioxidant compounds, and prevention of coronary heart diseases and incidence of cancer, have been published. 3,4 The antioxidant capacity of plant tissues, based on such compounds as phenolics, carotenoids, tocopherol and ascorbic acid, as affected by exposure to stress conditions, has also been tackled as a subject of research.…”