ABSTRACT “Let food be thy medicine and medicine be thy food” was expressed by
Hippocrates more than 2000 years ago and the health benefits of natural food products have …

Since the last few years, the growing interest in the use of natural and synthetic antioxidants
as functional food ingredients and dietary supplements, is observed. The imbalance …

Aging is a complicated biological process in which functional and structural alterations in a
living organism take place over time. Reactive oxygen species is one of the main factors …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

Antioxidant properties of five catechins and five other flavonoids were compared with
several other natural and synthetic compounds and related to glutathione and ascorbate as …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Recently, due to their biological properties, polyphenol-rich functional foods have been
proposed to be unique supplementary and nutraceutical treatments for diabetes mellitus …

In the last two decades, poultry and animal industries became increasingly interested in
using plant‐based feed supplements, herbs and their derivatives to retain or enhance their …

Functional foods describe the importance of foods in promoting health and preventing
diseases aside their primary role of providing the body with the required amount of essential …

The study investigated the accumulation of phenolic compounds and the antioxidant activity
of extracts of various parts of R. crispus and R. obtusifolius, collected at the flowering stage …