Results 1 to 10 of about 4,117,653 (206)
Extraction of phenolic compounds: A review
Current Research in Food Science, 2021 Phenolic compounds are parts of secondary metabolites mostly found in plant species with enormous structural diversities. They can exist as glycosides or aglycones; matrix or free-bound compounds; and comprising mostly polymerized or monomer structures.
Oluwaseun Ruth Alara +1 more
exaly +5 more sources
Phenolic Compounds in Brassica Vegetables [PDF]
Molecules, 2010 Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids.
Pablo Velasco +3 more
doaj +4 more sources
Phenolic compounds in species of the Blechnaceae. [PDF]
Plant Biol (Stuttg)Abstract Rosmarinic acid and other caffeic and 4‐coumaric acid derivatives are widespread in land plants. These phenolic compounds contribute to the medicinal uses of plants.
Ufland M, Petersen M.
europepmc +4 more sources
Molecules, 2023 Phenolic compounds and flavonoids are potential substitutes for bioactive agents in pharmaceutical and medicinal sections to promote human health and prevent and cure different diseases.
Wenli Sun, M. H. Shahrajabian
semanticscholar +1 more source
Extraction and characterization of phenolic compounds and their potential antioxidant activities
Environmental science and pollution research international, 2022 For thousands of years, plant has been widely applied in the medical area and is an important part of human diet. A high content of nutrients could be found in all kinds of plants, and the most outstanding group of nutrients that attracts scientists ...
Linghong Shi +4 more
semanticscholar +1 more source
Functional implications of bound phenolic compounds and phenolics-food interaction: A review.
Comprehensive Reviews in Food Science and Food Safety, 2022 Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds-rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via ...
G. Rocchetti +12 more
semanticscholar +1 more source
Beverages, 2023 Wine is probably the most popular and oldest human beverage [...]
Ricardo Dias, Rosa Pérez-Gregorio
doaj +1 more source
Current Research in Food Science, 2023 Lactobacillaceae are among the major fermentation organisms in most food fermentations but the metabolic pathways for conversion of (poly)phenolic compounds by lactobacilli have been elucidated only in the past two decades.
Gautam Gaur, M. Gänzle
semanticscholar +1 more source
Food Chemistry, 2021 Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues
E. Gil-Martín +5 more
semanticscholar +1 more source
Phytochemical Composition and Content of Red-Fleshed Grape Accessions
Horticulturae, 2023 Red-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red ...
Lizhen Lu +4 more
doaj +1 more source