Verghese Martha, Willis Shantrell, Boateng Judith, Gomaa Ahmed, Kaur Rajwinder
Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762-4900, USA; email:
Annu Rev Food Sci Technol. 2021 Mar 25;12:307-329. doi: 10.1146/annurev-food-062420-105140. Epub 2021 Jan 25.
Antioxidants are understood to play a key role in disease prevention; because of this, research and interest in these compounds are ever increasing. Antioxidative phytochemicals from natural sources are preferred, as some negative implications have been associated with synthetic antioxidants. Beans, nuts, seeds, fruits, and vegetables, to name a few, are important sources of phytochemicals, which have purported health benefits. The aforementioned plant sources are reportedly rich in bioactive compounds, most of which undergo some form of processing (boiling, steaming, soaking) prior to consumption. This article briefly reviews selected plants (beans, nuts, seeds, fruits, and vegetables) and the effects of processing on the antioxidant potential, availability, and bioavailability of phytochemicals, with research from our laboratory and other studies determining the health benefits of and processing effects on bioactive compounds.
抗氧化剂在疾病预防中起着关键作用；因此，对这些化合物的研究和关注度不断增加。天然来源的抗氧化植物化学物质更受青睐，因为一些合成抗氧化剂存在一些负面影响。豆类、坚果、种子、水果和蔬菜等只是植物化学物质的重要来源，据称它们对健康有益。据报道，上述植物来源富含生物活性化合物，其中大多数在食用前会经过某种形式的加工（煮、蒸、浸泡）。本文简要回顾了选定的植物（豆类、坚果、种子、水果和蔬菜）以及加工对植物化学物质的抗氧化潜力、可及性和生物利用度的影响，同时参考了我们实验室的研究以及其他研究，这些研究确定了生物活性化合物的健康益处和加工效果。
