Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …

Background Plant polyphenols are widely distributed in foods and beverages, either
naturally present in plant-based foods or added as plant extracts due to their multifaceted …

Polyphenols are hot research topics worldwide owing to their physiological and
pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been …

The formation of o-quinones from direct 2-electron oxidation of catechols and/or two
successive one electron oxidations could explain the cytotoxic/genotoxic and/or …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Polyphenol oxidases (PPOs) are nuclear-encoded, copper-containing enzymes with diverse
phylogenetic distribution among plants, animals, fungi, and bacteria (Yoruk and Marshall …

Featured Application Knowledge about PPO action, determination and inhibition processes
applied to minimally processed fruit and vegetables. Abstract Fresh-cut produce are quite …

Oxidative stress is involved in the onset and development of several human diseases, such
as cardiovascular diseases, diabetes, ageing, cancer, and neurodegenerative diseases [1] …

Food products undergo enzymatic and non-enzymatic browning due to reactions among
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …

The negative correlation between diets rich in fruits and vegetables and the occurrence of
cardiovascular disease, stroke, cancer, atherosclerosis, cognitive impairment and other …