Contents of polyphenols in fruit and vegetables

Auteur(s) :
Cieslik E., Greda A., Adamus W.
Date :
Jan, 2006
Source(s) :
Food chemistry. #94:1 p135-142
Adresse :
Addresses: Cieslik E (reprint author), Agr Univ Krakow, Fac Food Technol, Dept Human Nutr, Al 29,Listopada 46, PL-31425 Krakow Poland Agr Univ Krakow, Fac Food Technol, Dept Human Nutr, PL-31425 Krakow Poland E-mail Addresses: rrciesli@cyf-kr.edu.pl Publisher: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, http://www.elsevier.nl

Sommaire de l'article

Abstract: The work is an attempt at a model presentation, using a new multi-criteria mathematical method called the analytical hierarchy process, of polyphenol supply to human organisms from fruit and vegetables. On this basis, plant raw materials which supply polyphenols to the organism to the greatest extent and thus contribute to an improvement in health state of people in Poland were identified.

Source : Pubmed
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