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Showing posts with label flavonoids. Show all posts
Showing posts with label flavonoids. Show all posts
Wednesday, 1 March 2023

Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

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 Critical Reviews in Food Science and Nutrition, 63(5), 657-673 (2023) Tartary buckwheat belongs to the family Polygonaceae, which is a trad...
Monday, 16 January 2023

HPLC–DAD Analysis, Antimicrobial and Antioxidant Properties of Aromatic Herb Melissa officinalis L., Aerial Parts Extracts

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 Food Analytical Methods 16, 45–54 (2023) In order to enhance natural products value, Melissa officinalis (lemon balm) aerial part (leaves) ...
Friday, 30 September 2022

Crosstalk between xanthine oxidase (XO) inhibiting and cancer chemotherapeutic properties of comestible flavonoids- a comprehensive update

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 The Journal of Nutritional Biochemistry, 110, 109147, 2022 Gout is an inflammatory disease caused by metabolic disorder or genetic inherita...
Tuesday, 26 April 2022

An Overview of Traditional Uses, Phytochemical Compositions and Biological Activities of Edible Fruits of European and Asian Cornus Species

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 Foods 2022, 11(9), 1240 Cornus species are widely distributed in central and southern Europe, east Africa, southwest Asia, and America. Sev...
Monday, 3 January 2022

Starch-digesting product analysis based on the hydrophilic interaction liquid chromatography coupled mass spectrometry method to evaluate the inhibition of flavonoids on pancreatic α-amylase

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 Food Chem. 372, 131175, 2022 An accurate hydrophilic interaction liquid chromatography coupled mass spectrometry (HILIC-MS) method is prese...