Natural extracts are the source of many antioxidant substances. They have proven useful not
only as supplements preventing diseases caused by oxidative stress and food additives …

This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …

Grape is the main fruit crop in several countries. Although many grape-based food products
can be found in the market, studies have shown that around 75% of the world grape …

Background Diets rich in phenolics are associated with multiple health benefits. The majority
of related studies have focused nearly exclusively on soluble free and conjugated phenolics …

Phenolic compounds are important constituents of plant-based foods, as their presence is
related to protective effects on health. To exert their biological activity, phenolic compounds …

Introduction Phenolic acids are important phenolic compounds widespread in foods,
contributing to nutritional and organoleptic properties. Factors affceting individual variability …

Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make
up the majority of human nutrition. Some cereals also contain a significant quantity of dietary …

Background Bioactive phenolic compounds have recently received great attention in the
food and clinical sectors due to their antioxidant potential. Extensive studies have been …

Gastric and small intestinal (GSI) models are increasingly used as an alternative to in vivo
assays to answer many questions raised by industry and researchers. A broad range of in …

Modern epidemiological and interventional studies have demonstrated that various
bioactivities including antioxidant, antiproliferative, immune-regulatory, hormonal-regulation …