Pectins and Olive Pectins
| Autor: | Martín Rubio, María Esther, Montserrat de la Paz, Sergio |
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| Přispěvatelé: | Universidad de Sevilla. Departamento de Biología Celular |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | idUS. Depósito de Investigación de la Universidad de Sevilla instname |
| Popis: | Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. |
| Databáze: | OpenAIRE |
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