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3 q&more articles about the topic polyphenols
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Food ingredients from sunflowers
Developing the potential of sunflower seeds for the production of functional food ingredients
Sunflowers are grown primarily to produce vegetable oil. What remains after producing sunflower oil is a press cake which, despite its high nutritional value, is generally used only as animal feed. An innovative development process as part of the “SmartProSun” project has aimed to increase the ...
A colorful variety of reactions
The many reactions of plant phenols and their potential in food technology
The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly important. Polyphenols, synthesized by plants as secondary metabolites, possess the molecular characteristics to ...
Chlorogenic acids in coffee
Analytics and multivariate data analysis of coffee phenols
Chlorogenic acids (CGAs) are, by definition, esters formed from hydroxycinnamic acids and quinic acid. As such, they are produced by almost all plant species as secondary metabolites. In our diet, we take up substantial amounts of this class of compounds – around 1 g per day, in extreme cases ...
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