Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

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Items 401–500 of 1,002

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6. Phenolic ingredients and therapeutic potential of Stachys cretica subsp. smyrnaea for the management of oxidative stress, Alzheimer’s disease, hyperglycemia, and melasma
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22. Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
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23. Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
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28. Influence of Protein–Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products
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29. Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.)
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32. In-vitro screening of selected traditional medicinal plants for their anti-obesity and anti-oxidant activities
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33. Phytochemicals, antioxidant and antimicrobial potentials and LC-MS analysis of hydroalcoholic extracts of leaves and flowers of Erodium glaucophyllum collected from Tunisian Sahara
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34. Distribution, transformation and toxicity evaluation of 2,6-Di-tert-butyl-hydroxytotulene in aquatic environment
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35. Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review
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36. Natural polyphenols for drug delivery and tissue engineering construction: A review
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37. Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions
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38. Metabolic and molecular analysis of nonuniform anthocyanin pigmentation in tomato fruit under high light
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39. Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by Trichoderma reesei
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40. Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria
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42. Enhanced Recovery of Phenolic and Tocopherolic Compounds from Walnut (Juglans Regia L.) Male Flowers Based on Process Optimization of Ultrasonic Assisted-Extraction: Phytochemical Profile and Biological Activities
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46. Biological activities of phenolic compounds extracted from Amaranthaceae plants and their LC/ESI-MS/MS profiling
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47. Antioxidant Activity and Determination of Phenolic Compounds from Eugenia involucrata DC. Fruits by UHPLC-MS/MS
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64. Comparison of chemical structures and cytoprotection abilities between direct and indirect antioxidants
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65. Comparison of phenolic compounds, antioxidant and antidiabetic activities between selected edible beans and their different growth periods leaves
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67. Plant Fortification of the Diet for Anti-Ageing Effects: A Review
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70. HPLC-DAD-Q-ToF-MS profiling of phenolic compounds from mango (Mangifera indica L.) seed kernel of different cultivars and maturation stages as a preliminary approach to determine functional and nutraceutical value
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89. Benefits of tree nut consumption on aging and age-related diseases: Mechanisms of actions
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90. Investigation of antioxidant activity of selenium compounds and their mixtures with tea polyphenols
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91. Natural Antioxidant Resveratrol Suppresses Uterine Fibroid Cell Growth and Extracellular Matrix Formation In Vitro and In Vivo
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92. Composition of Anthocyanins and Proanthocyanidins in Three Tropical Vaccinium Species from Costa Rica
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93. Isolation of Strong Antioxidants from Paeonia Officinalis Roots and Leaves and Evaluation of Their Bioactivities
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95. Compositional diversity and antioxidant properties of essential oils: Predictive models
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96. LC-MS/MS profiles and interrelationships between the enzyme inhibition activity, total phenolic content and antioxidant potential of Micromeria nervosa extracts
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97. Analytical Strategies for Fingerprinting of Antioxidants, Nutritional Substances, and Bioactive Compounds in Foodstuffs Based on High Performance Liquid Chromatography–Mass Spectrometry: An Overview
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