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Showing posts with label
Bioavailability
.
Show all posts
Showing posts with label
Bioavailability
.
Show all posts
Sunday, 1 May 2022
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
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Food Chem. 375, 131904, (2022) Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However...
Wednesday, 15 July 2020
Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview
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Antioxidants 2020, 9(7), 619 DOI: 10.3390/antiox9070619 Garlic is a polyphenolic and organosulfur enriched nutraceutical spice consumed si...
Saturday, 23 May 2020
Dietary polyphenols for managing cancers: What have we ignored?
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Trends in Food Science & Technology, 2020, 101, 150-164 DOI: 10.1016/j.tifs.2020.05.017 Although the chemoprevention and anti-cancer ac...
Monday, 27 April 2020
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics
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Critical Reviews in Food Science and Nutrition Phenolic compounds in plants are essential components of human nutrition, which provide vari...
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