Herbridge, 27 Dec. 2011_Researchers from College of Food Engineering and Nutritional Science from Shaanxi Normal University underlined apple polyphenols' physiologically functions and related factors in a new review, published in the journal Science and Technology of Food Industry.
Researchers reviewed many published articles and gave brief introudction to polyphenols concentration in apples and related influencing factors. They also outlined the browning reaction during the process and analyzed the relationship between browning reaction and apple polyphenols and other antioxidants. Moreover, they focused on apple polyphenols' physiologically functions and its related factors. Finally, they described apple polyphenols' applications.
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