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Abstract
Food processing not only provides an organoleptic quality to food, but also generates health‐promoting substances. Some of these substances, derived from popular food items like garlic, soybean, tea, and dairy products have been found to be beneficial in prevention and treatment of various ailments and diseases ranging from bites, headache and wounds, to heart problems, cancer, and oxidative stress. This review article summarizes the chemistry and health benefits of some processing derived food components.
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