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Nat Prod Commun. 2009 May;4(5):659-70.

Apple-products phytochemicals and processing: a review.

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Laboratory of Food Technology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain.


Epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. Extensive research exists on apples and the health benefits of their beverages and phytochemicals. The purpose of this paper is to review the most recent literature in this area focusing on phytochemicals, phytochemical bioavailability and antioxidant behavior.

[Indexed for MEDLINE]

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