Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays

Effect of in vitro digestion of yerba mate ( Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells

(2015) Brunna Cristina Bremer Boaventura et al.   FOOD RESEARCH INTERNATIONAL

Effect of in vitro digestion on bioactive compounds and antioxidant activity of common bean seed coats

(2015) Renata A. Soriano Sancho et al.   FOOD RESEARCH INTERNATIONAL

Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion

(2015) Guan-Lin Chen et al.   Journal of Functional Foods

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

Coffee with cinnamon – Impact of phytochemicals interactions on antioxidant and anti-inflammatory in vitro activity

(2014) Agata Durak et al.   FOOD CHEMISTRY

Bioaccessibility, in vitro antioxidant activities and in vivo anti-inflammatory activities of a purple tomato (Solanum lycopersicum L.)

(2014) Hongyan Li et al.   FOOD CHEMISTRY

Variability in the Antioxidant Activity of Dietary Supplements from Pomegranate, Milk Thistle, Green Tea, Grape Seed, Goji, and Acai: Effects of in Vitro Digestion

(2014) Susanne M. Henning et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

(2014) Lina Xiong et al.   JOURNAL OF FOOD SCIENCE

Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives

(2013) Muhammad H. Alu'datt et al.   FOOD CHEMISTRY

Investigating thein vitrobioaccessibility of polyphenols in fresh and sun-dried figs (Ficus caricaL.)

(2013) Senem Kamiloglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Home processing of tomatoes (Solanum lycopersicum): effects onin vitrobioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity

(2013) Senem Kamiloglu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion

(2012) Chia-Jung Chiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition

(2012) Otakar Rop et al.   MOLECULES

Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E

(2012) Paz Etcheverry et al.   Frontiers in Physiology

Antioxidant and Cholinesterase Inhibition Activities of Three Tricholoma Species with Total Phenolic and Flavonoid Contents: The Edible Mushrooms from Anatolia

(2011) Gülsen Tel et al.   Food Analytical Methods

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

Phenolic content, antioxidant, anti-inflammatory and anticancer activities of the edible halophyte Suaeda fruticosa Forssk

(2011) Samia Oueslati et al.   FOOD CHEMISTRY

Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia

(2010) Zhigang Tai et al.   FOOD CHEMISTRY

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

(2010) Nàdia Ortega et al.   FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion

(2010) Lisa Ryan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cellular Antioxidant Activity of Common Vegetables

(2010) Wei Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method

(2008) Rodrigo Scherer et al.   FOOD CHEMISTRY