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Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards

Nuo Chen1, Xinrui Xu1, Xin Yang1

  • 1College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Food Research International (Ottawa, Ont.)
|January 8, 2025
PubMed

Keywords:
Carbonyl capturePolyphenolsReactive carbonyl speciesThermal processing hazards

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