Cited by 204
Rutgers, The State University of New Jersey
Publishes on Legal and Regulatory Analysis, Linguistic, Cultural, and Literary Studies, Military Technology and Strategies. 7 papers and 229 citations.
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Phenolic and polyphenols compounds occur in food as secondary metabolites. Different classes of phenolics are often encountered in foods and these exert beneficial health effects related to their antioxidant activity, chemopreventive effect and anticarcinogenic potential, among others. These activities are often governed by the structural characteristics of the bioactive components present. In addition, processing of foods might affect the chemical and activity of the compounds involved.