Digestive recovery of polyphenols, antioxidant activity, and anti‐inflammatory activity of selected edible flowers from the family Fabaceae

Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

(2020) Janne S. de Morais et al.   FOOD RESEARCH INTERNATIONAL

Structural changes in mulberry (Morus Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during simulated in vitro human digestion

(2020) Inhwan Kim et al.   FOOD CHEMISTRY

Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion

(2020) Gayathri Balakrishnan et al.   JOURNAL OF CEREAL SCIENCE

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

(2020) Godagama Udaha Walauwe Uththara Pub Kumari et al.   JOURNAL OF FOOD BIOCHEMISTRY

Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

(2020) Nan Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

(2020) Yuxi Lang et al.   FOOD CHEMISTRY

Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk

(2019) Yanan Sun et al.   Antioxidants

Edible flowers as sources of phenolic compounds with bioactive potential

(2018) Tânia C.S.P. Pires et al.   FOOD RESEARCH INTERNATIONAL

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

Evaluation of antidiabetic activity of bud and flower of Avaram Senna (Cassia auriculata L.) In high fat diet and streptozotocin induced diabetic rats

(2018) Gayathri Nambirajan et al.   BIOMEDICINE & PHARMACOTHERAPY

Flavonoids, phenolic acids, carotenoids and antioxidant activity of fresh eating citrus fruits, using the coupled in vitro digestion and human intestinal HepG2 cells model

(2018) Yujing Sun et al.   FOOD CHEMISTRY

Anti-inflammatory effect of Capuli cherry against LPS-induced cytotoxic damage in RAW 264.7 macrophages

(2017) José M. Alvarez-Suarez et al.   FOOD AND CHEMICAL TOXICOLOGY

Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry ( Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

(2016) Raquel Lucas-Gonzalez et al.   INDUSTRIAL CROPS AND PRODUCTS

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

(2015) Isabel Seiquer et al.   FOOD CHEMISTRY

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

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

(2015) Beatriz Gullon et al.   Journal of Functional Foods

Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential

(2012) Nataraj Loganayaki et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Evaluation of Sesbania grandiflora for antiurolithiatic and antioxidant properties

(2008) Sujatha Doddola et al.   Journal of Natural Medicines