Current nutrition theory holds that maximization of human growth and stature is a desired anthropometric outcome. However, some evidence demonstrates that lower energy intakes may actually confer a degree of future protection against degenerative processes, particularly atherosclerosis and cancer.
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Consumption of plant-based food is steadily increasing and follows an augmented trend owing to their nutritive, functional, and energy potential. Different bioactive fractions, such as phenols, flavanols, and so on, contribute highly to the nutritive profile of food and are known to have a sensitivity toward higher temperatures. This limits the applicability of traditional thermal treatments for plant products, paving the way for the advancement of innovative and non-thermal techniques such as pulsed electric field, microwave, ultrasound, cold plasma, and high-pressure processing.
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Department of Mathematics & Computer Science, Freie Universität Berlin, Berlin, Germany.
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BMC Bioinformatics
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Department of Radiology, University of Minnesota, Minneapolis, MN, 55455, USA.
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