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Citrus Fruits

Bioactive compounds

Bioactive compounds are naturally occurring substances found in fruits and vegetables that have been shown to provide numerous health benefits. These compounds include polyphenols, carotenoids, flavonoids, and other phytochemicals that can act as antioxidants, anti-inflammatory agents, and anti-cancer agents. The characterization of these bioactive compounds is crucial for understanding their potential health benefits and for developing food products that can provide these benefits to consumers.

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Processing of fruits and vegetables can have a significant effect on the bioactive compounds they contain. For example, heat processing can cause the degradation of some bioactive compounds, while other compounds may become more bioavailable due to the breakdown of cell walls. Additionally, processing methods such as juicing or blending can release more bioactive compounds from the plant material than eating the whole fruit or vegetable.

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The food industry can benefit greatly from the characterization of bioactive compounds in fruits and vegetables. By understanding the specific bioactive compounds in different fruits and vegetables, food manufacturers can develop products that are targeted towards specific health benefits. For example, a juice company may develop a product high in vitamin C and other antioxidants to promote immune system health, while a snack company may develop a product high in fiber to promote digestive health.

Characterizing bioactive compounds can also help the food industry to develop more efficient and sustainable processes for producing these compounds. For example, if a certain processing method is found to be particularly effective at preserving bioactive compounds, it can be used to produce food products with higher concentrations of these compounds. This can lead to a reduction in waste and a more efficient use of resources.

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In conclusion, the characterization of bioactive compounds in fruits and vegetables is of great importance for understanding their potential health benefits and for developing food products that can provide these benefits to consumers. Processing methods can have a significant effect on the bioactive compounds in fruits and vegetables, and understanding these effects can help the food industry to develop more efficient and sustainable processes. Overall, a greater understanding of bioactive compounds can lead to the development of healthier and more sustainable food products.

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This research group has received funding from the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (BeTASTy, Grant agreement No. 101040462); from the WHEATBIOME project – Horizon Europe work programme under grant agreement No. 101084344; from the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).

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Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union, the European Research Executive Agency or COST Association. Neither the European Union nor the granting authorities can be held responsible for them.

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