Plant phenolics are considered to be a vital human dietary component and exhibit a
tremendous antioxidant activity as well as other health benefits. Epidemiology evidence …

Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi.
PPO in plants had been summarized several years ago. However, recent advances in …

Intake of fruits and vegetables has been linked with various health benefits. Fruits and
vegetables can be consumed either fresh or processed. Production and consumption of …

Abstract (Poly) phenols (PPs) constitute a large family of phytochemicals with high chemical
diversity that are known to be active principles of plant-derived nutraceuticals and herbal …

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

The effects of treatment with melatonin on ripening of 'Fuji'apples during storage at 1° C for
56 d were investigated. The apples were harvested at the commercial ripening stage and …

Flavonoids and phenolic acids make up one of the most pervasive groups of plant
phenolics. Due to their importance in plants and human health, it would be useful to have a …

Advance glycation end products (AGEs) are a diverse group of compounds formed through
the non-enzymatic maillard reaction of reducing sugars with the free amino groups in …

Melatonin acts as a crucial signaling and antioxidant molecule with multiple physiological
functions in organisms. To explore effects of exogenous melatonin on postharvest browning …