Results 181 to 190 of about 84,809 (258)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella   +6 more
wiley   +1 more source

Antimicrobial resistance patterns of Salmonella spp. identified from retail pork and raw side salads from Busia County, Kenya. [PDF]

open access: yesTrans R Soc Trop Med Hyg
Mbabu CM   +6 more
europepmc   +1 more source

In Vitro Biological Activities of Piper corcovadensis C.DC.: Antioxidant, Antineoplastic‐Related and Antibacterial Effects

open access: yesThe FASEB Journal, Volume 40, Issue 11, 15 June 2026.
Piper corcovadensis extract is rich in bioactive compounds with antioxidant potential, capable of decreasing ROS levels; antitumor activity in cutaneous melanoma cells SK‐MEL‐28; and anti‐inflammatory activity, decreasing the expression of IL‐6 and NLPR3 genes and increasing TNF expression, without cytotoxicity to healthy peripheral blood cells (PBMCs).
Bruno Henrique Fontoura   +7 more
wiley   +1 more source

Protective Effect of <i>Escherichia coli Nissle 1917</i> on <i>Salmonella typhimurium</i> Infection by Regulating Intestinal Flora. [PDF]

open access: yesMicroorganisms
Li ZJ   +18 more
europepmc   +1 more source

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