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Plants improving phytochemical content

The central message here is that eating whole plant foods such as nutrient-rich superfruits is clearly an important part of a good diet, but variety matters as much as quantity. The key to sustainable health and enjoyment from your diet lies in regularly using a variety of whole fruits, especially those that really are super because of their nutrient diversity and density, phytochemical content, and potential to improve health and lower disease risk. This way, you re not only maximizing the variety of nutrient values from different fruits but also leveraging the best information from research on how they can contribute to your health. [Pg.12]

The phytochemicals that exist naturally in plant foods are mostly in bound form and less bioavailable than the free form. Bio-processing methods such as fermentation have long been adapted to improve the nutritive value of plant foods. With the aid of microorganisms capable of modifying plant constituents, such as releasing the chemically bound compound during fermentation, the fermented plant foods thereby are enriched with phytochemical contents with improved bioavailability and bioactivity, in addition to the altered ratio of nutritive and anti-nutritive components of plants, as well as improved texture and organoleptic characteristics. [Pg.108]


See other pages where Plants improving phytochemical content is mentioned: [Pg.34]    [Pg.256]    [Pg.35]    [Pg.148]    [Pg.34]    [Pg.357]    [Pg.204]    [Pg.2641]    [Pg.671]   
See also in sourсe #XX -- [ Pg.34 ]




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