Consumption of diets rich in fruits and vegetables have been associated with a variety of health benefits, including prevention of chronic diseases like cancers and cardiovascular disease. Considerable pre-clinical work has suggested that phytochemicals, mostly secondary plant metabolites, may be the bioactive componds responsible for this noted decrease in risk for disease. Given that many fruits and vegetables are consumed in states other than raw, understanding how these phytochemicals are affected by food processing is critical for contextualizing their health effects. Here, the effects of various food processing techniques on different classes of phytochemicals and their resulting bioavailability and absorption will be discussed.<br/>

Food processing alters phytochemicals and their absorption

255th National Meeting (2018)

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