In vitro bioaccessibility and antioxidant activity of black plum ( Syzygium caryophyllatum )

The effects of supplementation with blueberry, cyanidin-3-O-β-glucoside, yoghurt and its peptides on obesity and related comorbidities in a diet-induced obese mouse model

(2019) Min Shi et al.   Journal of Functional Foods

Changes in the phenolic profile, antioxidant capacity and in vitro bioaccessibility of two Algerian grape varieties, Cardinal and Dabouki (Sabel), during the production of traditional sun-dried raisins and homemade jam

(2019) Lamia Zoubiri et al.   Journal of Berry Research

Hypoglycemic, anti-glycation and antioxidant in vitro properties of two Vaccinium species from Macaronesia: A relation to their phenolic composition

(2018) Vítor Spínola et al.   Journal of Functional Foods

Analysis of rutin, β-carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species

(2018) K. D. P. P. Gunathilake et al.   JOURNAL OF FOOD BIOCHEMISTRY

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

(2017) Cristina Caleja et al.   FOOD CHEMISTRY

Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation

(2016) Juana I. Mosele et al.   FOOD CHEMISTRY

Antioxidative properties of 34 green leafy vegetables

(2016) K.D.P.P. Gunathilake et al.   Journal of Functional Foods

The effects of juice processing on black mulberry antioxidants

(2015) Merve Tomas et al.   FOOD CHEMISTRY

Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

(2014) J. Correa-Betanzo et al.   FOOD CHEMISTRY

What Is Stress? Dose-Response Effects in Commonly Used in Vitro Stress Assays

(2014) H. Claeys et al.   PLANT PHYSIOLOGY

Blueberry anthocyanins ameliorate cyclophosphamide-induced liver damage in rats by reducing inflammation and apoptosis

(2014) Lin Shi et al.   Journal of Functional Foods

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

(2014) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages

(2013) K.D.P.P. Gunathilake et al.   FOOD CHEMISTRY

Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion

(2013) Gamze Toydemir et al.   Journal of Functional Foods

Phenolic compounds: their journey after intake

(2013) G. R. Velderrain-Rodríguez et al.   Food & Function

Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts

(2012) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Solubility of Flavonoids in Pure Solvents

(2012) Olga Ferreira et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Oxidative Stress and Antioxidant Defense

(2012) Esra Birben et al.   World Allergy Organization Journal

Gut microbiota as a candidate for lifespan extension: an ecological/evolutionary perspective targeted on living organisms as metaorganisms

(2011) E. Ottaviani et al.   BIOGERONTOLOGY

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Neuroprotective effect of blackberry (Rubus sp.) polyphenols is potentiated after simulated gastrointestinal digestion

(2011) Lucélia Tavares et al.   FOOD CHEMISTRY

In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion

(2011) Linghong Liang et al.   FOOD RESEARCH INTERNATIONAL

Therapeutic hypothermia cardioprotection via Akt- and nitric oxide-mediated attenuation of mitochondrial oxidants

(2010) Zuo-Hui Shao et al.   AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY

Carotenoid Content and In Vitro Bioaccessibility of Lutein in Some Leafy Vegetables Popular in Sri Lanka

(2010) Udumalagala Gamage CHANDRIKA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Interaction between Phenolics and Gut Microbiota: Role in Human Health

(2009) María V. Selma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES

(2009) MAGDALENA MICHALCZYK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effects of milk as a food matrix for polyphenols on the excretion profile of cocoa ( − )-epicatechin metabolites in healthy human subjects

(2008) Elena Roura et al.   BRITISH JOURNAL OF NUTRITION

Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro

(2008) Sarah Bazzocco et al.   EUROPEAN JOURNAL OF NUTRITION

In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus aviumL.)

(2008) Marco Fazzari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE

Microbial metabolism of dietary phenolic compounds in the colon

(2008) Anna-Marja Aura   PHYTOCHEMISTRY REVIEWS