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

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Items 601–800 of 938

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36. Identification and Quantification of Low Molecular Weight Phenolic Antioxidants in Seeds of Evening Primrose (Oenothera biennis L.)
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37. Potent anti-cancer effects of citrus peel flavonoids in human prostate xenograft tumors
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47. Flavor and Lipid Chemistry of Seafoods
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64. Phenolic acids in defatted seeds of borage (Borago officinalis L.)
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107. Bitter Melon Seed Oil-Attenuated Body Fat Accumulation in Diet-Induced Obese Mice Is Associated with cAMP-Dependent Protein Kinase Activation and Cell Death in White Adipose Tissue
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108. Critical Evaluation of Changes in the Ratio of Insoluble Bound to Soluble Phenolics on Antioxidant Activity of Lentils during Germination
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117. Tocopherols in Flaxseed
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131. Evaluation of the Effect of Beetroot Juice on DMBA‐induced Damage in Liver and Mammary Gland of Female Sprague–Dawley Rats
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132. Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period
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133. Enhanced coloration reveals high antioxidant potential in new sweetpotato cultivars
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134. Antioxidant and Anti-inflammatory Activities of Polyphenolics from Southeastern U.S. Range Blackberry Cultivars
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135. Estimates of the theoretical maximum daily intake of erythorbic acid, gallates, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in Italy: a stepwise approach
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136. Paclitaxel and other taxanes in hazelnut
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137. Anthocyanins in the Lowbush Blueberry, Vaccinium angustifolium
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138. Coffee, cocoa, and tea
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148. Phenolic antioxidants in beans and their effects on inhibition of radical‐induced DNA damage
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149. Studies on Flavor Components in Soybean
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150. Effects of a macadamia nut enriched diet on serum lipids and lipoproteins compared to a low fat diet
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154. Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols
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155. Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nanoliquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic Column
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156. Phenolic profile of hazelnut (Corylus Avellana L.) leaves cultivars grown in Portugal
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157. Effect of scale color on the antioxidant capacity of onions
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168. Cucurbitane Triterpenoids from the Leaves of Momordica charantia, and Their Cancer Chemopreventive Effects and Cytotoxicities
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182. In vivo studies on butylated hydroxyanisole
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183. Inhibitory Effects of Onion Against α-Glucosidase Activity and its Correlation with Phenolic Antioxidants
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185. ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS OF EVENING PRIMROSE (OENOTHERA BIENNIS): A PRELIMINARY STUDY
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196. Design and baseline characteristics of the Soy Phytoestrogens As Replacement Estrogen (SPARE) study — A clinical trial of the effects of soy isoflavones in menopausal women
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198. Oxidative Stability of Algal Oils As Affected by Their Minor Components
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199. Trapping Effects of Green and Black Tea Extracts on Peroxidation-Derived Carbonyl Substances of Seal Blubber Oil
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