{"id":67403,"date":"2019-07-04T16:52:14","date_gmt":"2019-07-04T14:52:14","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=67403"},"modified":"2021-08-04T09:56:32","modified_gmt":"2021-08-04T07:56:32","slug":"substances-bioactives-dans-fruits-et-legumes","status":"publish","type":"revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/revue-equation-nutrition\/substances-bioactives-dans-fruits-et-legumes\/","title":{"rendered":"159 &#8211; D\u00e9cembre 2015"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":76435,"template":"","mots_cles":[12483,12481],"class_list":["post-67403","revue","type-revue","status-publish","has-post-thumbnail","hentry","mots_cles-environnement","mots_cles-regime-mediterraneen"],"acf":{"numero":"159","date":"d\u00e9cembre 2015","titre":"Les substances bioactives dans les fruits et l\u00e9gumes","apercu_pdf":false,"pdf_telechargeable":{"ID":67399,"id":67399,"title":"revue-equation-nutrition-159","filename":"revue-equation-nutrition-159.pdf","filesize":1298484,"url":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/07\/revue-equation-nutrition-159.pdf","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/revue-equation-nutrition\/substances-bioactives-dans-fruits-et-legumes\/attachment\/revue-equation-nutrition-159\/","alt":"","author":"22","description":"","caption":"","name":"revue-equation-nutrition-159","status":"inherit","uploaded_to":67403,"date":"2019-07-04 14:48:05","modified":"2019-07-04 14:52:31","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/aprifel-pp.mentalworks.biz\/wp-includes\/images\/media\/document.png"},"edito":{"edito_contenu":"<div class=\"intro\">Les aliments d\u2019origine v\u00e9g\u00e9tale contiennent de nombreux micronutriments essentiels \u2013 vitamines et min\u00e9raux \u2013 ainsi que des substances bioactives, comme les carot\u00e9no\u00efdes et les polyph\u00e9nols. Leur consommation, associ\u00e9e \u00e0 une meilleure hygi\u00e8ne de vie, contribue au bien-\u00eatre et \u00e0 la pr\u00e9vention des maladies chroniques.<\/div>\n<p>Dans ce num\u00e9ro, l\u2019article du Professeur Shashirekha met l\u2019accent sur les polyph\u00e9nols, particuli\u00e8rement abondants dans les fruits et l\u00e9gumes. Les polyph\u00e9nols alimentaires offrent un large spectre de compos\u00e9s ayant diverses activit\u00e9s biologiques. Dans l\u2019ensemble ils contribuent aux bienfaits pour la sant\u00e9, tributaires d\u2019une consommation accrue de fruits et l\u00e9gumes.<\/p>\n<p>Vinha et ses collaborateurs ont observ\u00e9 qu\u2019il existe une perte mod\u00e9r\u00e9e des polyph\u00e9nols lors de la cuisson des l\u00e9gumes verts tandis que la vitamine C diminue d\u2019environ 50%. Ce chiffre peut atteindre plus de 70% pour les l\u00e9gumes \u00e0 feuilles fines. Comme la r\u00e9tention de polyph\u00e9nols est plus importante que celle de la vitamine C ou des carot\u00e9no\u00efdes, ceci pourrait expliquer les b\u00e9n\u00e9fices sant\u00e9 des r\u00e9gimes alimentaires de type m\u00e9diterran\u00e9en, constitu\u00e9s de divers l\u00e9gumes bouillis. Des recommandations sur les bonnes pratiques alimentaires, pour \u00e9viter la perte de micronutriments, sont essentielles dans le Sud de l\u2019Asie o\u00f9 l\u2019ins\u00e9curit\u00e9 alimentaire et la malnutrition infantile sont r\u00e9pandues.<\/p>\n<p>Le Professeur Srinivasan met en \u00e9vidence la promotion de strat\u00e9gies impliquant l\u2019am\u00e9lioration de la biodisponibilit\u00e9 des nutriments, soit en \u00e9liminant certains compos\u00e9s des plantes, tels que les phytates et les oxalates qui contrecarrent l\u2019absorption du fer, du zinc ou du calcium, soit en incorporant des ingr\u00e9dients qui am\u00e9liorent leur biodisponibilit\u00e9. Ces travaux soulignent l\u2019impact de la transformation des aliments et de la complexit\u00e9 des composants des repas sur les b\u00e9n\u00e9fices sant\u00e9.<\/p>\n","auteur":[{"ID":67373,"post_author":"22","post_date":"2019-07-04 16:51:42","post_date_gmt":"2019-07-04 14:51:42","post_content":"","post_title":"Marie Jos\u00e8phe Amiot","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"marie-josephe-amiot","to_ping":"","pinged":"","post_modified":"2019-07-04 16:51:42","post_modified_gmt":"2019-07-04 14:51:42","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/?post_type=auteur_revue&#038;p=67373","menu_order":0,"post_type":"auteur_revue","post_mime_type":"","comment_count":"0","filter":"raw"}]},"elements_rattaches":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les substances bioactives dans les fruits et l\u00e9gumes<\/title>\n<meta name=\"description\" content=\"Les aliments d\u2019origine v\u00e9g\u00e9tale contiennent de nombreux micronutriments ainsi que des substances bioactives. 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