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Qualités nutritionnelles des produits végétaux : le cas des fruits et légumes

Abstract : Based on epidemiological studies, healthy dietary patterns are characterised by a high consumption of plantderived products including a large variety of fruit and vegetables F&L, cereals and legumes. F&L provide fibres and a large diversity of micronutrients, vitamins, minerals, and other bioactive compounds, such as phenolic compounds, sulphur compounds and carotenoids, which contribute to the convincing protective effect of F&L consumption against cardiovascular diseases, diabetes and some cancers. The nutritional qualities of F&L vary greatly according genetics, and at a lower extent environment (climate, soil). Cultural practices, fertilisation and irrigation also impact the nutrient content. In general, stress conditions during growth and maturation of F&L enhance the antioxidant content. Numerous technologies, through applying positive or negative temperatures, high pressures, drying and fermentation, are able to preserve the nutritional quality during long-term.
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https://hal.inrae.fr/hal-02620158
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Marie Josephe Amiot-Carlin, Stéphane Georgé. Qualités nutritionnelles des produits végétaux : le cas des fruits et légumes. Agronomie, Environnement & Sociétés, Association Française d'Agronomie (Afa), 2017, 7 (1), p. 43-49. ⟨hal-02620158⟩

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