Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder
Peanut (Arachis hypogaea L.): A Prospective Legume Crop to Offer Multiple Health Benefits Under Changing Climate
The Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties
Functional and antimicrobial properties of bignay [Antidesma bunius (L.) Spreng.] extract and its potential as natural preservative in a baked product
Actividad Antioxidante y Enzimática de Albahaca “Nufar” (Ocimum basilicum L.) Almacenada en Refrigeración
Citrus contains nutrients and phytochemicals that may be beneficial for health. We collected citrus production and consumption data and estimated the amount of these compounds that are consumed. We then compared the amounts of citrus and citrus-derived compounds used in studies that suggest a health benefit to the amounts typically found in citrus. Data is scarce, but suggests that citrus consumption might improve indices of antioxidant status, and possibly cardiovascular health and insulin sensitivity.
Changes in the Polyphenolic Profile, Carotenoids and Antioxidant Potential of Apricot (Prunus armeniaca L.) Leaves during Maturation
Caracterización de Aceite de Semillas de Maracuyá (Passiflora edulis Sims.) Procedentes de Residuos Agroindustriales Obtenido con CO2 Supercrítico