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Plant Bioactive Compounds in Foods and Food Packages

Ginés Benito Martínez-Hernández1, Amaury Taboada-Rodríguez2, Fulgencio Marin-Iniesta3

  • 1Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.

Foods (Basel, Switzerland)
|May 11, 2024
PubMed
Summary

Plant bioactive compounds (PBCs) show promise in food technology for promoting health and reducing disease risk. Further research is exploring their functional benefits and applications in nutrition.

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