Results 11 to 20 of about 399,541 (389)
Foods, 2022 Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer.
Zhiheng Zhang +8 more
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Current Understanding of Polyphenols to Enhance Bioavailability for Better Therapies
Biomedicines, 2023 In recent years, plant polyphenols have become a popular focus for the development of novel functional foods. Polyphenols, a class of bioactive compounds, including flavonoids, phenolic acids, and lignans, are commonly found in plant-based diets with a ...
Mohammad Aatif
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The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota
Antioxidants, 2021 This review presents the comprehensive knowledge about the bidirectional relationship between polyphenols and the gut microbiome. The first part is related to polyphenols’ impacts on various microorganisms, especially bacteria, and their influence on ...
Małgorzata Makarewicz +3 more
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Food & Function, 2020 Kevin Croft and Cesar Fraga introduce the Food & Function themed collection for the International Conference on Polyphenols and Health (ICPH2019).
Cesar G. Fraga +2 more
openaire +4 more sources
Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism
Foods, 2022 We investigated the modification of wheat starch with Ligustrum robustum (Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to ...
Nan Chen +3 more
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Oxidative stress and inflammation in diabetic nephropathy: role of polyphenols
Frontiers in Immunology, 2023 Diabetic nephropathy (DN) often leads to end-stage renal disease. Oxidative stress demonstrates a crucial act in the onset and progression of DN, which triggers various pathological processes while promoting the activation of inflammation and forming a ...
Qi Jin +9 more
semanticscholar +1 more source
International Journal of Molecular Sciences, 2023 Phenolic compounds or polyphenols are among the most common compounds of secondary metabolism in plants. Their biosynthesis is characteristic of all plant cells and is carried out with the participation of the shikimate and acetate-malonate pathways.
N. Zagoskina +7 more
semanticscholar +1 more source
Effects of lotus anthocyanins on the quality of ice cream
Food Science of Animal Products, 2023 Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history.
Nan Chen +4 more
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Foods, 2023 Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the
Fan Yang +8 more
semanticscholar +1 more source
Possible Side Effects of Polyphenols and Their Interactions with Medicines
Molecules, 2023 Polyphenols are an important component of plant-derived food with a wide spectrum of beneficial effects on human health. For many years, they have aroused great interest, especially due to their antioxidant properties, which are used in the prevention ...
A. Duda-Chodak, Tomasz Tarko
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