Results 171 to 180 of about 65,860 (298)

The risk of lung cancer related to dietary intake of flavonoids

, 2012
It has been hypothesized that flavonoids in foods and beverages may reduce cancer risk through antioxidation, inhibition of inflammation, and other antimutagenic and antiproliferative properties.
Abraham J, Adonia Naidu, Anita Koushik, Arts I C, Arts I C, Arts I C, Arts I C, Benedetti A, Bravo L, Cui Y, Cutler G J, de Boer V C, De Stefani E, Garcia-Closas R, Graf B A, Gérin M, Halpern M T, Health Canada, Hertog M G, Hertog M GL, Hertog M GL, Hirvonen T, Hollman P C, Jack Siemiatycki, Javier Pintos, Knekt P, Knekt P, Krista Yorita Christensen, Lagiou P, Lam T K, Le Marchand L, Leffondre K, Manach C, Manach C, Marie-Élise Parent, Meckling KA, Michal Abrahamowicz, Mink P J, Mursu J, Pan S Y, Parkin D M, Parkin DM, Shanmugaratnam K, Sobin L, Ferlay J, and Whelan SL: Histological Groups for Comparative Studies, Pietta P G, Ross J A, Shatenstein B, Société des alcools du Québec, Statistics Canada, Subramanian J, Tavani A, Tong L, US Department of Agriculture, US Department of Agriculture, Wang L, Willett W C, Wright M E   +54 more
core   +3 more sources

Phenolic Profile and Bioactive Prospects of Wild Annona Species From Angola

Chemistry &Biodiversity, Volume 23, Issue 2, February 2026.
ABSTRACT Annona species (Annonaceae family) are valued for their nutritional and medicinal importance, especially in traditional medicine. This study investigated the phenolic profiles of the Angolan Annona muricata, Annona squamosa, and Annona senegalensis leaves, stem barks, and seeds hydroethanolic, infusion, and decoction extracts, also evaluating ...
Josefa Rangel, Ângela Liberal, Tiane C. Finimundy, Tânia S. P. Pires, Pedro Cravo, Maria Conceição Silva, Gustavo Capatti Cassiano, Lillian Barros, Maria M. Romeiras, Ângela Fernandes   +9 more
wiley   +1 more source

RECHERCHES SUR LE DEVELOPPEMENT DES COCKTAILS AVEC UN POTENTIEL ANTIOXYDANT ELEVE [PDF]

, 2010
The research aimed to study the influence of the extraction process on the content of antioxidant compounds present in four types of tea and establishing of the optimal conditions for preparation of cocktails in whose composition is combined the ...
Camelia Vizireanu, Daniela Istrati, Felicia Dima, Rodica Dinica   +3 more
core  

Flavones: Food Sources, Bioavailability, Metabolism, and Bioactivity.

Advances in Nutrition, 2017
Gregory L Hostetler, R. A. Ralston, S. Schwartz   +2 more
semanticscholar   +1 more source

Easier, Safer, and Greener: Unlocking the Power of Solid Reagents in Organic Reactions by Mechanochemistry

ChemistryEurope, Volume 4, Issue 2, February 2026.
This review highlights the powerful synergy between mechanochemistry and solid reagents to replace hazardous substances traditionally used in organic synthesis. Such an approach offers a safer and more sustainable pathway for conducting organic reactions, with potential benefits in both reactivity and selectivity. The use of solid bases, acids, and gas
Adrien Gallego, Nicolas Pétry, Julien Pinaud, Olivia Giani, Frédéric Lamaty   +4 more
wiley   +1 more source

Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

Spectroscopic Methods of Edible Flower Authentication and Quality Control for Food Applications

eFood, Volume 7, Issue 1, February 2026.
The global demand for edible flowers has increased. Issues such as incorrect species identification, flower product adulteration, contamination, and quality degradation necessitate the application of proper methods for authenticating and controlling the product's quality.
Fidele Benimana, Christopher Kucha, Anupam Roy, Anand Mohan   +3 more
wiley   +1 more source

A Review on Ginkgo biloba: Nutritional Profile, Toxicity, and Its Therapeutic Potential in Stroke Management

eFood, Volume 7, Issue 1, February 2026.
Stroke is a neurological impairment caused by vascular injury of the central nervous system, and globally, stroke is ranked as the second most common cause of death and disability. Numerous risk factors, disease processes, and mechanisms can contribute to stroke, which is not a single disease. G.
Ali Ikram, Farhang Hameed Awlqadr, Hamna Tayyab, Mamoona Shehzadi, Muhammad Tayyab Arshad, Md. Sakhawot Hossain, Ahmadullah Zahir   +6 more
wiley   +1 more source

Health Effects of Bee Products: A Comprehensive Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Nutritional composition of bee products and some health effects. ABSTRACT Honey, bee pollen, propolis, bee bread, royal jelly, bee venom, beeswax, and apilarnil are among the bee‐derived products that may serve health‐related purposes, as they exhibit various biological activities such as antibacterial, antiviral, antifungal, antioxidant, anti ...
Nevin Sanlier, Elif Yildiz Kaya, Ikbal Irem Yucel   +2 more
wiley   +1 more source

Functional and Organic Foods in Enhancing the Oral and Dental Health and Hygiene—A Comprehensive Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Functional and organic foods contain effective and bioactive compositions. Organic foods and foods enriched with phytochemicals provide promising oral health. Functional foods and beverages in the diet can control and treat oral illnesses ABSTRACT Maintaining oral and dental hygiene, it is significantly related to individuals' quality of life as well ...
Elahe Aleebrahim‐Dehkordi, Ahmad Sheibaninia, Abdolah Ghasemi Pirbalouti   +2 more
wiley   +1 more source