Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health

(2020) Deepak Kumar Verma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumption of avenanthramides extracted from oats reduces weight gain, oxidative stress, inflammation and regulates intestinal microflora in high fat diet-induced mice

(2020) Ying Zhang et al.   Journal of Functional Foods

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

(2020) Majid Nooshkam et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds, antioxidant and antimicrobial activities of extracts from different plant parts of two Ziziphus Mill. species

(2020) Yassine Yahia et al.   PLoS One

Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

(2020) Kolawole Banwo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

(2020) A.O. Olojede et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combretastatins: An Overview of Structure, Probable Mechanisms of Action and Potential Applications

(2020) Gökçe Şeker Karatoprak et al.   MOLECULES

Exploitation of Agro-Industrial Waste as Potential Source of Bioactive Compounds for Aquaculture

(2020) Nayely Leyva-López et al.   Foods

Constituents of essential oil of Origanum minutiflorum and its in vitro antioxidant, scolicidal and anticancer activities

(2020) Atalay Sokmen et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

(2020) Javad Sharifi-Rad et al.   Frontiers in Pharmacology

Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

(2020) Nidia Casas-Forero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanoencapsulation of Bioactive Compounds: Challenges and Perspectives

(2019) Maiara Taís Bazana et al.   Current Opinion in Food Science

Medicinal plants commonly used against cancer in traditional medicine formulae in Sri Lanka

(2019) Anchala I. Kuruppu et al.   SAUDI PHARMACEUTICAL JOURNAL

Bioactive Compounds of Food: Their Role in the Prevention and Treatment of Diseases

(2019) Anderson Junger Teodoro   Oxidative Medicine and Cellular Longevity

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

(2019) Alexandra D. Frond et al.   MOLECULES

Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts

(2019) Silvia Alejandra Villarreal-Soto et al.   PROCESS BIOCHEMISTRY

Chemical composition and bioactivity of essential oils and Ethanolic extracts of Ocimum basilicum L. and Thymus algeriensis Boiss. & Reut. from the Algerian Saharan Atlas

(2019) Maria Rezzoug et al.   BMC Complementary and Alternative Medicine

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

(2019) Qian-Qian Mao et al.   Foods

Analysis of Main and Healthy Phenolic Compounds in Foods

(2019) Amélia Martins Delgado et al.   JOURNAL OF AOAC INTERNATIONAL

Hydroxycinnamic acids and human health. Recent advances

(2019) Vasile Coman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Seaweeds as nutraceuticals for health and nutrition

(2019) Emer Shannon et al.   PHYCOLOGIA

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

(2019) Yun Xiong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Biological Activity of Natural Alkaloids against Herbivores, Cancerous Cells and Pathogens

(2019) Amin Thawabteh et al.   Toxins

Bioactive compounds from pomegranate by-products increase the in vitro ruminal accumulation of potentially health promoting fatty acids

(2019) Antonio Natalello et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Consumer behavior of organic and functional foods in Brazil

(2019) Adalgisa Paula de Oliveira MARTINS et al.   Food Science and Technology

Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum

(2019) A.O. Olojede et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

(2019) Monika Tomczyk et al.   MOLECULES

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

(2019) Patrícia Fradinho et al.   Algal Research-Biomass Biofuels and Bioproducts

Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates

(2019) Zohreh Karami et al.   Food Bioscience

Anticancer and anti-inflammatory perspectives of Pakistan’s indigenous berry Grewia asiatica Linn (Phalsa)

(2019) Muhammad Qamar et al.   Journal of Berry Research

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

(2019) Lavinia Florina Călinoiu et al.   Biomolecules

Recovery of Critically Endangered Plant Species in India:Need for a Comprehensive Approach

(2018) G. Ravikanth et al.   CURRENT SCIENCE

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

(2018) A.T. Adesulu-Dahunsi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars

(2018) Yi-Lin Zhu et al.   JOURNAL OF AOAC INTERNATIONAL

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

(2018) A.T. Adesulu-Dahunsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

(2018) C. Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms

(2018) Lianghua Xie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

(2018) M. Kováčová et al.   CZECH JOURNAL OF FOOD SCIENCES

Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms

(2018) Faraja D. Gonelimali et al.   Frontiers in Microbiology

Bioactive peptide with antioxidant and anticancer activities from black soybean [Glycine max (L.) Merr.] byproduct: isolation, identification and molecular docking study

(2018) Zhongqin Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

(2018) Adekemi Titilayo Adesulu-Dahunsi et al.   PeerJ

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

(2017) Pamella Cristine Anunciação et al.   FOOD CHEMISTRY

Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana

(2017) Magdalena Buniowska et al.   FOOD CHEMISTRY

Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee

(2017) Daniel Bedoya-Ramírez et al.   FOOD CHEMISTRY

Protective effect of quercetin on high-fat diet-induced non-alcoholic fatty liver disease in mice is mediated by modulating intestinal microbiota imbalance and related gut-liver axis activation

(2017) David Porras et al.   FREE RADICAL BIOLOGY AND MEDICINE

Chemical characterization, antioxidant, immune-regulating and anticancer activities of a novel bioactive polysaccharide from Chenopodium quinoa seeds

(2017) Yichen Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Synergistic antimicrobial potential of essential oils in combination with nanoparticles: Emerging trends and future perspectives

(2017) Mahendra Rai et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Purification and characterization of a peptide from soybean with cancer cell proliferation inhibition

(2017) Srinivas J. Rayaprolu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession

(2017) Lena Gálvez Ranilla et al.   JOURNAL OF FOOD SCIENCE

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

(2017) A.O. Ogunsakin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gingerenone A, a polyphenol present in ginger, suppresses obesity and adipose tissue inflammation in high-fat diet-fed mice

(2017) Sujin Suk et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Ginger Oleoresin Alleviated γ-Ray Irradiation-Induced Reactive Oxygen Species via the Nrf2 Protective Response in Human Mesenchymal Stem Cells

(2017) Kaihua Ji et al.   Oxidative Medicine and Cellular Longevity

Bioassay-guided isolation, identification of compounds from Origanum rotundifolium and investigation of their antiproliferative and antioxidant activities

(2017) Ramazan Erenler et al.   PHARMACEUTICAL BIOLOGY

Bioactive compounds from medicinal plants: Focus on Piper species

(2017) E.E. Mgbeahuruike et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

(2017) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antiproliferative effect of peptide fractions isolated from a quality protein maize, a white hybrid maize, and their derived peptides on hepatocarcinoma human HepG2 cells

(2017) Margarita Ortiz-Martinez et al.   Journal of Functional Foods

Improving free, conjugated, and bound phenolic fractions in fermented oats ( Avena sativa L.) with Monascus anka and their antioxidant activity

(2017) Qi Bei et al.   Journal of Functional Foods

Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management

(2017) Ahmad Alkhatib et al.   Nutrients

Comparative Analysis of the Bacterial Membrane Disruption Effect of Two Natural Plant Antimicrobial Peptides

(2017) Attila Farkas et al.   Frontiers in Microbiology

Herbal remedies and functional foods used by cancer patients attending specialty oncology clinics in Trinidad

(2016) Yuri N. Clement et al.   BMC Complementary and Alternative Medicine

Assessment of antioxidant, anticancer and antimicrobial activity of two vegetable species of Amaranthus in Bangladesh

(2016) M. Abdulla Al-Mamun et al.   BMC Complementary and Alternative Medicine

Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity

(2016) Gangcheng Wu et al.   CEREAL CHEMISTRY

Ferulic acid in cereals – a review

(2016) H. Boz   CZECH JOURNAL OF FOOD SCIENCES

Determination of phenolic compounds content and antioxidant activity in skin, pulp, seed, cane and leaf of five native grape cultivars in West Azerbaijan province, Iran

(2016) Khalil Farhadi et al.   FOOD CHEMISTRY

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars

(2016) Yijie Hu et al.   FOOD CHEMISTRY

Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties

(2016) Anouk Kaulmann et al.   FOOD CHEMISTRY

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties

(2016) Daniela Sumczynski et al.   FOOD CHEMISTRY

Characterization of free and conjugated phenolic compounds in fruits of selected wild plants

(2016) Naveed Ahmad 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

Phytochemicals and antioxidant capacity in four Italian traditional maize (Zea mays L.) varieties

(2016) Antonella Capocchi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Cratoxylum formosumExtracts Inhibit Growth and Metastasis of Cholangiocarcinoma Cells by Modulating the NF-κB and STAT3 Pathways

(2016) Laddawan Senggunprai et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid, and sugar contents of Citrus species and mandarin hybrids

(2016) İhsan CANAN et al.   Turkish Journal of Agriculture and Forestry

Manipulating the Biosynthesis of Bioactive Compound Alkaloids for Next-Generation Metabolic Engineering in Opium Poppy Using CRISPR-Cas 9 Genome Editing Technology

(2016) Yagiz Alagoz et al.   Scientific Reports

Antimicrobial Activity of Tulsi (Ocimum tenuiflorum) Essential Oil and Their Major Constituents against Three Species of Bacteria

(2016) Hanaa A. Yamani et al.   Frontiers in Microbiology

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

(2015) Imran Khan et al.   CLINICAL NUTRITION

Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions

(2015) Rachel Hitayezu et al.   JOURNAL OF CEREAL SCIENCE

Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

(2015) Marina Marsanasco et al.   JOURNAL OF FOOD ENGINEERING

Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties

(2015) Marina Marsanasco et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4

(2015) Sasidharan Vasanthakumari Dilna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods

(2015) Susana Cardoso et al.   Marine Drugs

Assessing the Chemical Composition and Antimicrobial Activity of Essential Oils from Brazilian Plants—Eremanthus erythropappus (Asteraceae), Plectrantuns barbatus, and P. amboinicus (Lamiaceae)

(2015) Nara Santos et al.   MOLECULES

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

(2015) Barbara Laddomada et al.   MOLECULES

Effect of dietary supplementation of ginger and turmeric rhizomes on angiotensin-1 converting enzyme (ACE) and arginase activities in L-NAME induced hypertensive rats

(2015) Ayodele Jacob Akinyemi et al.   Journal of Functional Foods

Carotenoids: potential allies of cardiovascular health?

(2015) Alessandra Gammone Maria et al.   Food & Nutrition Research

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

(2014) Juana M. Carbonell-Capella et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Cultivar on Phenolic Content and Antioxidant Activity of Naked Oat in China

(2014) Li-tao TONG et al.   Journal of Integrative Agriculture

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

(2013) A. k. Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol

(2013) Su-Chen Ho et al.   FOOD CHEMISTRY

Phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity by a new in vitro assay method in berry fruits

(2013) Gema Flores et al.   FOOD CHEMISTRY

Modulation of adipose tissue inflammation by bioactive food compounds

(2013) Nalin Siriwardhana et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts

(2013) Hsiang-yu Yeh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoids and total phenolic contents in plant foods commonly consumed in Korea

(2013) Gun-Ae Yoon et al.   Nutrition Research and Practice

Antioxidant Potential of Spices and Their Active Constituents

(2012) K. Srinivasan   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Avena sativa(Oat), A Potential Neutraceutical and Therapeutic Agent: An Overview

(2012) Rajinder Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye

(2012) Eva Gerstenmeyer et al.   FOOD CHEMISTRY

Technological properties and probiotic potential ofEnterococcus faeciumstrains isolated from cow milk

(2012) K. Banwo et al.   JOURNAL OF APPLIED MICROBIOLOGY

How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines

(2012) María V. Baroni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-inflammatory Effects of theZingiber officinaleroscoe Constituent 12-Dehydrogingerdione in Lipopolysaccharide-stimulated Raw 264.7 Cells

(2012) Young ah Han et al.   PHYTOTHERAPY RESEARCH

Flavonoids as antioxidants in plants: Location and functional significance

(2012) Giovanni Agati et al.   PLANT SCIENCE

Hydrocolloid-based nutraceutical delivery systems

(2012) Srinivas Janaswamy et al.   Food & Function

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

(2011) Stéphane Quideau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Taming THC: potential cannabis synergy and phytocannabinoid-terpenoid entourage effects

(2011) Ethan B Russo   BRITISH JOURNAL OF PHARMACOLOGY

Hesperidin Displays Relevant Role in the Nutrigenomic Effect of Orange Juice on Blood Leukocytes in Human Volunteers: A Randomized Controlled Cross-Over Study

(2011) Dragan Milenkovic et al.   PLoS One

Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, dl-limonene

(2010) Priyanka Singh et al.   FOOD AND CHEMICAL TOXICOLOGY

Antimicrobial activity of the green tea polyphenol (−)-epigallocatechin-3-gallate (EGCG) against clinical isolates of Stenotrophomonas maltophilia

(2010) Nicola C. Gordon et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Sorghum 3-Deoxyanthocyanins Possess Strong Phase II Enzyme Inducer Activity and Cancer Cell Growth Inhibition Properties

(2009) Liyi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps

(2009) Neuza Mariko Aymoto Hassimotto et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenylpropanoid Biosynthesis

(2009) Thomas Vogt   Molecular Plant

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

(2008) Anthony Fardet et al.   JOURNAL OF CEREAL SCIENCE