Biochemical basis for functional ingredient design from fruits

Annual Review of Food Science and Technology

Volumn 3, Issue 1, 2012, Pages 79-104

  Jacob, Jissy K ^a,b   Tiwari, Krishnaraj ^a   Correa Betanzo, Julieta ^a   Misran, Azizah ^a   Chandrasekaran, Renu ^a   Paliyath, Gopinadhan ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

antioxidants; detoxification; gene expression; nutraceuticals; polyphenols; signal transduction

Indexed keywords

ANTIOXIDANT ENZYME; CELLULAR PROTEINS; COLOR COMPONENT; COMMON FEATURES; FLAVONOID; FRUITS AND VEGETABLES; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; GENE TRANSCRIPTIONS; HEALTH BENEFITS; MOLECULAR COMPONENTS; NUTRACEUTICALS; PLANT PRODUCTS; POLYPHENOLS; QUINONE STRUCTURES; REACTIVE OXYGEN SPECIES;

ANTIOXIDANTS; CROPS; DETOXIFICATION; GENE EXPRESSION; HEALTH; OLEFINS; PHENOLS; PIGMENTS; SIGNAL TRANSDUCTION; TRANSCRIPTION;

FRUITS;

ANTIOXIDANT;

CHEMISTRY; DIET SUPPLEMENTATION; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; METABOLISM; REVIEW;

ANTIOXIDANTS; DIETARY SUPPLEMENTS; FOOD TECHNOLOGY; FOOD, FORTIFIED; FRUIT; FUNCTIONAL FOOD;

EID: 84862682504     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022811-101127     Document Type: Article

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