Polyphenols, as common components with various functional activities in plants, have
become a research hotspot. However, researchers have found that the bioavailability and …

Phenolic compounds are important constituents of plant food products. These compounds
play a key role in food characteristics such as flavor, astringency and color. Lactic acid …

The antioxidant, anti-inflammatory and antibacterial activities of hesperetin, hesperidin and
hesperidin glucoside with different solubility were compared in vitro. Hesperetin was …

The fungal pathogen Cryptococcus neoformans is well adapted to its host environment. It
has several defence mechanisms to evade oxidative and nitrosative agents released by …

Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and
thereby alter their biological activity. This study aimed to investigate the microbial …

Astragalus membranaceus is a valuable medicinal plant species widely distributed in Asia.
Its root is the main medicinal tissue rich in methoxylated flavonoids. Origin can highly …

A large variety of unique and distinct flora of Australia have developed exceptional survival
methods and phytochemicals and hence may provide a significant avenue for new drug …

Orange processing generates peel by-products rich in phenolic compounds, particularly
flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by …

Microgreens, also called superfoods, emerge because of their high levels of nutrients,
diverse flavour profiles, and sustainable cultivation methods, which make them culinary …

Ancient humans used dietary plants and herbs to treat disease and to pursue eternal life.
Today, phytochemicals in dietary plants and herbs have been shown to be the active …