Polyphenols: Food sources and bioavailability

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Items 701–800 of 1,033

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6. Comparative Evaluation of Cytotoxicity and Antioxidative Activity of 20 Flavonoids
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7. Effects of Blood Orange Juice Intake on Antioxidant Bioavailability and on Different Markers Related to Oxidative Stress
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8. Dietary antioxidants and oxidative stress from a human and plant perspective: a review.
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9. Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
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10. UV‐Triggered Polymerization, Deposition, and Patterning of Plant Phenolic Compounds
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11. Immunomodulatory; Anti-inflammatory/antioxidant Effects of Polyphenols: A Comparative Review on the Parental Compounds and Their Metabolites
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12. Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices
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14. The Protective Effect of Quercetin against Oxidative Stress in the Human RPE In Vitro
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15. Acute Effects of Chlorogenic Acid on Nitric Oxide Status, Endothelial Function, and Blood Pressure in Healthy Volunteers: A Randomized Trial
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17. Bioactive polyphenols and cardiovascular disease: chemical antagonists, pharmacological agents or xenobiotics that drive an adaptive response?
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18. Nutrition and human health from a sex–gender perspective
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19. Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage
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20. The Role of Dietary Polyphenols on Adult Hippocampal Neurogenesis: Molecular Mechanisms and Behavioural Effects on Depression and Anxiety
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21. Cocoa polyphenols enhance positive mood states but not cognitive performance a randomized, placebo-controlled trial
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22. Polyphenols in Cerebral Ischemia: Novel Targets for Neuroprotection
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23. Adaptation of Akkermansia muciniphila to the Oxic-Anoxic Interface of the Mucus Layer
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24. Flavonoids are promising safe therapy against COVID-19
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25. Phenolic acids and flavonoids in leaf and floral stem of cultivated and wild Cynara cardunculus L. genotypes
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26. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria
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27. Stability of Dietary Polyphenols under the Cell Culture Conditions: Avoiding Erroneous Conclusions
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28. Diet-Derived Antioxidants and Their Role in Inflammation, Obesity and Gut Microbiota Modulation
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30. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations
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31. Quercetin in anti-diabetic research and strategies for improved quercetin bioavailability using polymer-based carriers – a review
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32. Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review
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33. Common Sources and Estimated Intake of Plant Sterols in the Spanish Diet
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34. The chemopreventive properties of chlorogenic acid reveal a potential new role for the microsomal glucose-6-phosphate translocase in brain tumor progression
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36. Anticancer Properties of Flavonoids: Roles in Various Stages of Carcinogenesis
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37. Phenolic Compounds as Nutraceuticals or Functional Food Ingredients
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38. Plant phenolics as functional food ingredients
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39. Hydroxycinnamic acids and human health: recent advances
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40. Recent Advances on the Anti-Inflammatory and Antioxidant Properties of Red Grape Polyphenols: In Vitro and In Vivo Studies
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41. An Overview on Dietary Polyphenols and Their Biopharmaceutical Classification System (BCS)
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42. Feruloyl Esterases as Biotechnological Tools: Current and Future Perspectives
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43. Dietary Lycopene: Its Properties and Anticarcinogenic Effects
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44. The gut microbiome and cardiovascular disease: current knowledge and clinical potential
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45. Dietary Polyphenols and Gene Expression in Molecular Pathways Associated with Type 2 Diabetes Mellitus: A Review
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46. Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products
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47. Metabolism of Berry Anthocyanins to Phenolic Acids in Humans
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48. Metabolic conversion of dietary flavonoids alters their anti-inflammatory and antioxidant properties
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49. The Small Polyphenolic Molecule Kaempferol Increases Cellular Energy Expenditure and Thyroid Hormone Activation
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50. Tea Polyphenols as Nutraceuticals
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51. Nutritional Quality of Fruits and Vegetables
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52. Flavonols, phenolic acids and antioxidant activity of some red fruits
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53. Polyphenols in the Mediterranean Diet: From Dietary Sources to microRNA Modulation
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54. Botanical Flavonoids: Efficacy, Absorption, Metabolism and Advanced Pharmaceutical Technology for Improving Bioavailability
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55. Anticancer Properties of Hydroxycinnamic Acids -A Review
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56. Dietary polyphenols regulate endothelial function and prevent cardiovascular disease
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57. Integrated direct contact membrane distillation for olive mill wastewater treatment
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58. Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects
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59. Ferulic acid in cereals - a review
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60. Combining traditional dietary assessment methods with novel metabolomics techniques: present efforts by the Food Biomarker Alliance
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61. Effects of Polyphenols in a Mediterranean Diet on Symptoms of Depression: A Systematic Literature Review
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62. Profiling and Accurate Quantification of Rubus Ellagitannins and Ellagic Acid Conjugates Using Direct UPLC-Q-TOF HDMS and HPLC-DAD Analysis
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63. Identification of Hydroxycinnamoylquinic Acids of Arnica Flowers and Burdock Roots Using a Standardized LC-DAD-ESI/MS Profiling Method
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64. Flavanones That Selectively Inhibit TRPM3 Attenuate Thermal Nociception In Vivo
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65. Flavones inhibit breast cancer proliferation through the Akt/FOXO3a signaling pathway
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66. Comparative Effects of Food-Derived Polyphenols on the Viability and Apoptosis of a Human Hepatoma Cell Line (HepG2)
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67. Gallic acid, a natural polyphenolic acid, induces apoptosis and inhibits proinflammatory gene expressions in rheumatoid arthritis fibroblast-like synoviocytes
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68. Dietary Flavonoid Quercetin and Associated Health Benefits—An Overview
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69. In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus
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70. Consumption of Plant Seeds and Cardiovascular Health
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71. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose
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72. Intake of Total Polyphenols and Some Classes of Polyphenols Is Inversely Associated with Diabetes in Elderly People at High Cardiovascular Disease Risk
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73. The Role of Antioxidants in the Interplay between Oxidative Stress and Senescence
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74. Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.)
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75. Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg
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76. Naringin, the major grapefruit flavonoid, specifically affects atherosclerosis development in diet-induced hypercholesterolemia in mice
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77. Recent developments in the HPLC separation of phenolic compounds
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78. Polyphenols in Monogastric Nutrition – A Review
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79. Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits
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80. Anthocyanin supplementation improves anti-oxidative and anti-inflammatory capacity in a dose–response manner in subjects with dyslipidemia
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81. A functional genomics approach to (iso)flavonoid glycosylation in the model legume Medicago truncatula
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82. Los polifenoles, compuestos de origen natural con efectos saludables sobre el sistema cardiovascular
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83. Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil
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84. Colon-available raspberry polyphenols exhibit anti-cancer effects on in vitro models of colon cancer
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85. A review of the efficacy of dietary polyphenols in experimental models of inflammatory bowel diseases
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86. Protective effects of mate tea (Ilex paraguariensis) on H2O2-induced DNA damage and DNA repair in mice
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87. Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
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88. Polyphenolic Phytochemicals in Cancer Prevention and Therapy: Bioavailability versus Bioefficacy
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89. Integrating Antioxidant Functionality into Polymer Materials: Fundamentals, Strategies, and Applications
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90. Study of Anticancer Activities of Muscadine Grape Phenolics in Vitro
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93. Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread
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94. Bioavailability of Polyphenol Liposomes: A Challenge Ahead
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95. Effects of Resveratrol and other Polyphenols on Sirt1: Relevance to Brain Function During Aging
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96. Saffron: The Golden Spice with Therapeutic Properties on Digestive Diseases
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97. Red Fruits Composition and Their Health Benefits—A Review
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98. Lipophilic Caffeic and Ferulic Acid Derivatives Presenting Cytotoxicity against Human Breast Cancer Cells
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99. Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity
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100. Antioxidants in Food
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