What is it about?

This review explains the background to what phenolic compounds are, their diversity in structure and what foods are good sources for these components. Using berries as the main example, the paper covers how the types and levels of various phenolic components depends on the species of berry, the variety chosen, how and where they were grown and how the berries were processed into foodstuffs. All of these factors may influence the composition and the potential health benefits associated with the components

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Why is it important?

This review covers many years work and hopes to give a useful easy to digest overview of the field to researchers interested in the health benefits of polyphenols but put off by the chemical complexity of the subject.

Read the Original

This page is a summary of: Phenolic-enriched foods: sources and processing for enhanced health benefits, Proceedings of The Nutrition Society, November 2016, Cambridge University Press, DOI: 10.1017/s0029665116000835.
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