Influence of processing on the antioxidant properties of fruit and vegetables

Nutritional factors are widely considered to be critical for human health. Overwhelming evidence from epidemiologi- cal studies indicate that diets rich in fruit and vegetables are associated with a lower risk of several degenerative dis- eases. These results have created a new perspective con- cerning the potential of diet in preventing serious diseases in the future. However, the health-promoting capacity of fruit and vegetables strictly depends on their processing history. This aspect has been generally neglected or scar- cely considered in present nutritional and epidemiological studies. Processing is expected to a?ect content, activity and bioavailability of bioactive compounds. The aim of this article, therefore, is to review the e?ects of processing on the antioxidant properties of foods by means of a multidisciplinary approach. It is believed that the implications of this challenging and rapidly advancing area may contribute to enhanced industrial competitive- ness as well as consumer health and well-being.