Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems

Marrubium vulgare L. Leave Extract: Phytochemical Composition, Antioxidant and Wound Healing Properties

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Actions of Quercetin, a Polyphenol, on Blood Pressure

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Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

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Effect of experimental parameters in the pressurized solvent extraction of polyphenolic compounds from white grape marc

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The Chemistry of Curcumin: From Extraction to Therapeutic Agent

(2014) Kavirayani Priyadarsini   MOLECULES

Chemical and Structural Features Influencing the Biological Activity of Curcumin

(2013) K. Indira Priyadarsini   CURRENT PHARMACEUTICAL DESIGN

Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica

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Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains

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The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)

(2013) A.M. O’Sullivan et al.   Journal of Functional Foods

Curcumin conjugated gold nanoparticle synthesis and its biocompatibility

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The pharmacology of curcumin: is it the degradation products?

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Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetables

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Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

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Temperature and solvent effects on polyphenol extraction process from chestnut tree wood

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LC-MS–MS characterisation of curry leaf flavonols and antioxidant activity

(2010) Ajay P. Singh et al.   FOOD CHEMISTRY

Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence

(2010) M.M. Jeevani Osadee Wijekoon et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer

(2009) J. Shaikh et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

A simple isocratic HPLC method for the simultaneous determination of curcuminoids in commercial turmeric extracts

(2009) Wisut Wichitnithad et al.   PHYTOCHEMICAL ANALYSIS

Cymbopogon citratus leaves: Characterization of flavonoids by HPLC–PDA–ESI/MS/MS and an approach to their potential as a source of bioactive polyphenols

(2008) Artur Figueirinha et al.   FOOD CHEMISTRY

Antiangiogenic Effect of Curcumin in Pure Versus in Extract Forms

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