| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10143084 | Trends in Food Science & Technology | 2018 | 11 Pages |
Abstract
Fejioa contains a range of bioactive components such as phenolic acids and flavonoids, dietary fiber, vitamin C, potassium, and essential oils. These compounds contribute to a range of claimed health effects, including antioxidant, anti-inflammatory, and antimicrobial activities of feijoa extracts. Consumption of fresh feijoa fruit should be moderate due to the presence of a relatively high level of soluble oxalate. Overall, feijoa has great potential to be developed as a sustainable crop.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Fan Zhu,