Abstract
Polyphenol is one of the characteristic physical and chemical indexes of edible plant enzyme, which has the effects of anti-oxidation, reducing fat and anti-tumor. This paper reviews the composition of polyphenols in food plant enzyme products, the factors affecting the formation of polyphenols in food plant enzyme products, the health care effects of polyphenols, and the further research directions of polyphenols in edible plant enzymes are also prospected.
Publication Date
10-20-2023
First Page
223
Last Page
227
DOI
10.13652/j.spjx.1003.5788.2022.80998
Recommended Citation
Xiao-qing, YIN; Hua-ying, WEN; Yu-hong, ZHANG; Ting, BAI; and Shan-shan, WANG
(2023)
"Research progress of polyphenols in edible plant enzymes,"
Food and Machinery: Vol. 39:
Iss.
7, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2022.80998
Available at:
https://www.ifoodmm.cn/journal/vol39/iss7/33
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