According to a study, new Mediterranean plant-based smoothies have intriguing health benefits


A recent study published in the Antioxidants journal analyzed the potential health-promoting activities of innovative smoothies made from some typical Mediterranean plant products, such as apple (Malus domestica (Md) juice, strawberry tree (Arbutus unedo (Au) fruit puree and enriched with Myrtus communis (Mc) purple berry extract, Crocus sativus (Cs) petal juice, Acca sellowiana (As), and Diospyros kaki (Dk) fruits.

A trend toward healthy eating has resulted from significant developments in the food business over the past few years as a result of the connection between human health and nutritious food components. Also, customer preferences have shifted to favoring products based on their sensory qualities as well as their nutritional and health attributes.

To meet consumer needs, the food business has been driven to provide goods that are secure, wholesome, and appealing. Smoothies are gaining popularity among ready-to-drink beverages. These are smooth-consistency, semi-liquid drinks made by combining fruits, vegetables, and other ingredients. They are known as superfoods because of their advantageous and health-preserving properties.

It’s crucial to have products with anti-inflammatory or antioxidant characteristics that both healthy people and people with chronic illnesses can use on a regular basis. Consuming foods high in antioxidants, such as polyphenols and lowering vitamins, can help treat and prevent certain disorders.

Yet, these substances are lost in foods that are ready to eat or highly processed foods that are sold in grocery shops. As a result, food manufacturing technology must make sure that finished food products contain ingredients that are good for human health.

Many fruits and vegetables contain phenolic chemicals, which include flavonols, anthocyanins, phenolic acids, and flavan-3-ols, a subclass of flavonoids. In addition to acting as prebiotics, polyphenols aid in slowing the progression of cardiovascular diseases, diabetes, cancer, and neurological disorders.

An key phenolic substance known as anthocyanin is what gives plants their color.

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