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1 November 2012 Factors affecting the antioxidant potential and health benefits of plant foods
Hongyan Li, Rong Tsao, Zeyuan Deng
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Abstract

Li, H., Tsao, R. and Deng, Z. 2012. Factors affecting the antioxidant potential and health benefits of plant foods. Can. J. Plant Sci. 92: 1101-1111. Phytochemicals, such as carotenoids, phenolics and glucosinolates, in plants and plant-based foods are able to reduce the incidence of non-communicable diseases such as cardiovascular diseases, diabetes, stroke and different types of cancer due to their antioxidant potential. A brief summary of the in vitro and in vivo evidence and how post-harvest storage and processing conditions can affect the health benefits is presented in this review. Genetic, environmental conditions and physiological factors may modify the composition and amounts of these compounds present in plants, thus affecting the in vitro antioxidant activities. Such changes in combination with degradations after digestion can significantly affect the bioaccessibility and bioavailability of phytochemicals. The main objective of this review is to provide updated information on the effects of various factors such as genetics, environment, post-harvest storage and processing on the bioactive components, and knowledge of these factors can lead to multidisciplinary strategies to maximise the bioavailability and health potential of foods.

Hongyan Li, Rong Tsao, and Zeyuan Deng "Factors affecting the antioxidant potential and health benefits of plant foods," Canadian Journal of Plant Science 92(6), 1101-1111, (1 November 2012). https://doi.org/10.1139/CJPS2011-239
Received: 25 October 2011; Accepted: 1 January 2012; Published: 1 November 2012
JOURNAL ARTICLE
11 PAGES


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KEYWORDS
bioaccessibilité
bioaccessibility
bioavailability
biodisponibilité
Composés phytochimiques
entreposage après recolté
phytochemicals
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