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This chapter provides an overview of the antioxidant nutraceutical compounds found in apples. Apples have always been recognised as foods with high nutritional value. In addition, their health benefits have always been the subject of intense research. This chapter summarises the characteristics and properties of the antioxidant compounds found in apples, their bioavailability, and the mechanisms by which they exert their antioxidant effects. The effects of maturation, ripening, and post-harvesting on the resulting antioxidant content are also discussed.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
29 January 2024
ISBN: 9781835450550
Format: eBook
BISACs:
- 1 Introduction
- 2 Nutritional composition of apples: macronutrients and micronutrients
- 3 Phytochemicals in apples: phenolic acids
- 4 Phytochemicals in apples: flavonoids
- 5 Phytochemicals in apples: antioxidants in essential oils
- 6 Distribution of antioxidants in apples
- 7 Oxidative damage in apples and its impact on quality
- 8 Preventing oxidative damage: antioxidant mechanisms and measurement
- 9 Pre-harvest changes in antioxidant content: maturation and ripening
- 10 Post-harvest changes in the antioxidant content
- 11 Post-harvest techniques to preserve antioxidant content
- 12 Antioxidant bioavailability
- 13 Health benefits of antioxidants in apples
- 14 Conclusion and future trends
- 15 References