Antioxidant Properties of Pear Polyphenols and Their Application in the Development of Functional Foods
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Author(s)
Yaqi Zhao 1, Jiayi Song 1, Yixuan Wang 1, Yanxin Xu 1, Yumin Fan 1, Xiaohan Ding 1
Affiliation(s)
1 Shandong Agricultural University, Tai'an, China
Corresponding Author
Yaqi ZhaoABSTRACT
Pear polyphenols are a class of natural active substances widely found in pear fruits, and have remarkable antioxidant properties. In recent years, with the increasing demand for functional foods, pear polyphenols have shown broad application prospects in the development of functional foods due to their unique biological activity and health benefits. This paper summarizes the chemical composition, antioxidant mechanism and their application of pear polyphenols in functional foods, and discusses their stability and future development direction in food processing, in order to provide theoretical basis for further research and application of pear polyphenols.
KEYWORDS
Pear Polyphenols; Antioxidant Properties; Functional Food; Food Development; Biological ActivityCITE THIS PAPER
Yaqi Zhao, Jiayi Song, Yixuan Wang, Yanxin Xu, Yumin Fan, Xiaohan Ding, Antioxidant Properties of Pear Polyphenols and Their Application in the Development of Functional Foods. Advances in Food Science and Human Nutrition (2025) Vol.7: 1-8. DOI: http://dx.doi.org/10.23977/afshn.2025.070101.
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