The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds

Trends in Food Science and Technology

Volumn 69, Issue , 2017, Pages 243-256

  Bondonno, Nicola P ^a   Bondonno, Catherine P ^a,b   Ward, Natalie C ^a,c   Hodgson, Jonathan M ^a,b   Croft, Kevin D ^a  

^a UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^b EDITH COWAN UNIVERSITY   (Australia)

^c CURTIN UNIVERSITY   (Australia)

Author keywords

Apple; Cardiovascular disease; Flavonoids; Gut microbiome; Pectin; Polyphenols

Indexed keywords

BIOCHEMISTRY; BLOOD PRESSURE; CARDIOLOGY; DISEASES; FLAVONOIDS; PHENOLS;

APPLE; CARDIO-VASCULAR DISEASE; MICROBIOME; PECTIN; POLYPHENOLS;

FRUITS;

EID: 85019046475     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.04.012     Document Type: Review

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