For the last two decades, the aromatic aldehyde 5‐hydroxymethyl‐furfural (5‐HMF) has
been the subject of several investigations for its pharmacologic potential. In 2004, the Safo …

5-Hydroxymethylfurfural (5-HMF) is a processing byproduct present in foods that are
consumed daily by humans, and the diet is the principal route for human exposure to it …

hydroxymethylfurfural is a common byproduct in food. However, its effect on growth and
development remains incompletely understood. This study investigated the developmental …

Abstract Olea europaea (Family: Oleaceae) is the characteristic fruit tree of the
Mediterranean basin. The oil extracted from the fruit was the essential product, olive oil was …

In order to quickly determine the processing degree and quality of Polygonati Rhizome (PR),
the rapid qualitative and quantitative model for the whole steaming process was established …

This study investigates the antioxidant, antimicrobial, and anticancer properties of
Pancratium maritimum L. in Sp. Pl.: 291 (1753) seeds and flowers. Antioxidant activity was …

hydroxymethylfurfural (HMF), produced by the Maillard reaction, can indicate thermal
processes in food. Previous research has examined the cytotoxic, genotoxic, mutagenic, and …

Olives and its oil are considered an imperative element of diet due to their excellent
nutritional quality. Geographical factors (ie, geology, slope, elevation and temperature) and …

Aims: Rheumatoid arthritis (RA) is characterized by the onset of oxidative stress. This study
aimed to evaluate the enhancing of extra virgin olive (EVOO) and Evening primrose oil …

The current study aimed to evaluate the effect of olive oil (OLO) on the genotoxicity of
imidacloprid (IMI). Rats were divided into four groups: control group, IMI group that was …