Polyphenols, aging, and health: What can we expect from the food industry in the technology era?

20251 citationsReviewgold Open Access

Authors

Iramaia Angélica Neri Numa · Universidade Estadual de Campinas (UNICAMP)

Renata Aparecida Soriano Sancho · Universidade Estadual de Campinas (UNICAMP)

Kendji Eduardo Wolf · Universidade de São Paulo

Cynthia Tereza Corrêa da Silva Miranda · Universidade Estadual de Campinas (UNICAMP)

Stephanie Dias Soares · Universidade Estadual de Campinas (UNICAMP)

Adriana de Souza Lima · Universidade Estadual de Campinas (UNICAMP)

Abstract

Food products for older people represent opportunities in a niche that will become predominant worldwide. In this sense new technologies offers new possibilities for innovation in the food industry production chain that aim to improve not only the nutritional characteristics of foods but also improvements in food processing, food safety, and quality assurance.

Topics & Keywords

Consumer Attitudes and Food Labeling Nutrition, Genetics, and Disease Phytochemicals and Antioxidant Activities

Publication Details

Published in: Frontiers in Medicine

Volume 12, pp. 1671886-1671886

DOI: 10.3389/fmed.2025.1671886

Field-Weighted Citation Impact: 1.95

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Polyphenols, aging, and health: What can we expect from the food industry in the technology era?

Authors

Abstract

Topics & Keywords

Publication Details