Document Detail

Phytochemicals of foods, beverages and fruit vinegars: chemistry and health effects.
MedLine Citation:
PMID:  18296384     Owner:  NLM     Status:  MEDLINE    
Plant-based foods and food ingredients provide a wide range of phytochemicals and antioxidants that render their beneficial health effects through a number of mechanisms. The presence of phenolics in different plant materials and beverages depends on the source material which dictates the type and quantity present. In addition, processing of raw materials, including fermentation, may alter the chemical nature and efficacy of their phenolic constituents. While vinegar has traditionally been used for food preservation and as a seasoning, more recently, fruit vinegars with different sensory characteristics have appeared in the marketplace. In addition to acetic acid, fruit vinegars often contain citric, malic, lactic, and tartaric acids and may also include phenolics, some of which are produced as a result of fermentaion. The beneficial health effects of fruit vinegars may in part be related to the process-induced changes in their phenolics and generation of new antioxidative phenolics during fermentation.
Fereidoon Shahidi; Jaime McDonald; Anoma Chandrasekara; Ying Zhong
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Asia Pacific journal of clinical nutrition     Volume:  17 Suppl 1     ISSN:  0964-7058     ISO Abbreviation:  Asia Pac J Clin Nutr     Publication Date:  2008  
Date Detail:
Created Date:  2008-02-25     Completed Date:  2008-07-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9440304     Medline TA:  Asia Pac J Clin Nutr     Country:  Australia    
Other Details:
Languages:  eng     Pagination:  380-2     Citation Subset:  IM    
Memorial University of Newfoundland, St. John's, NL, Canada, A1B 3X9.
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MeSH Terms
Acetic Acid / analysis*
Flavonoids / analysis*,  metabolism
Food Technology*
Fruit / chemistry*
Health Food
Hydrogen-Ion Concentration
Phenols / analysis*,  metabolism
Reg. No./Substance:
0/Flavonoids; 0/Phenols; 64-19-7/Acetic Acid

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