Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 7, Pages 1733-1740Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2010.09.034
Keywords
Physalis peruviana; Bioactive compounds; Functional food; Physalins; Withanolides
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The main objective of this work is to spread the physicochemical and nutritional characteristics of the Physalis peruviana L fruit and the relation of their physiologically active components with beneficial effects on human health, through scientifically proven information. It also describes their optical and mechanical properties and presents micrographs of the complex microstructure of P. peruviana L fruit and studies on the antioxidant capacity of polyphenols present in this fruit. (C) 2010 Elsevier Ltd. All rights reserved.
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