Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 17, Issue 2, Pages 64-71Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2005.10.005
Keywords
-
Categories
Ask authors/readers for more resources
Catechins are flavanols present in a variety of foods such as wine, tea, fruits and chocolate. Catechin, epicatechin and gallates of epicatechin are major catechins with dietary importance for human health. In recent years, catechins have been used as natural antioxidant in oils and fats against lipid oxidation, supplement for animal feeds both to improve animal health and to protect animal products, an antimicrobial agent in foodstuffs and a health functional ingredient in various foods and dietary supplements. This review outlines the novel uses of catechins in foods.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available