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专业: 化学工程及工业化学

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The bioactive compounds in food have been the topic of many articles published in the Journal of Agricultural and Food Chemistry over the past 20 years and are among those that have received a higher citation. Among the most relevant publications are those related to the evaluation of the antioxidant activity of different foods, the correlation with specific chemical constituents, particularly phenolic compounds, and the chemical aspects of the evaluation of the antioxidant activity. The studies of phenolics, tannins, fiber, carotenoids and other terpenoids, glucosinolates, etc. have been the objective of a good number of these papers. This has contributed to increasing the knowledge of the occurrence of relevant amounts of chemically diverse bioactives in different food products. The studies have pointed out specific food products that are relevant in the content or biological activity of the bioactives. These include berries, cocoa, wine, tea, coffee, pomegranate, soy, oranges, apples, grapes, olives and olive oil, vegetables, spices, etc. and have helped to increase the production and consumption of these healthy foods.

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