Abstract Background Green tea (Camellia sinensis) is a beverage consumed for thousands
of years. Numerous claims about the benefits of its consumption were stated and …

Lipid oxidation is a major cause of quality deterioration in food products. In these foods,
lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and …

Natural flavonoids such as quercetin,(+) catechin and rutin as well as four methoxylated
derivatives of quercetin used as models were investigated to elucidate their impact on the …

The interaction between cyanidin-3-O-glucoside with casein and casein hydrolysates and its
effects on the antioxidant activity of complexes were investigated. Fluorescence …

Recently, the number of studies regarding the physiological activities of food‐derived
bioactives and food components with functional properties has greatly increased. Many …

The aim of this study was to design a colloidal delivery system to encapsulate poor water-
soluble bioactive β-carotene so that it could be utilized in various food products as a …

The positive health effects of phenolic compounds (PCs) have been extensively reported in
the literature. An understanding of their bioaccessibility and bioavailability is essential for the …

Nine flavonoids were isolated and characterized from the leaves of Zanthoxylum
bungeanum. Their structures were elucidated by spectroscopic techniques as quercetin (1) …

Oolong tea (OT) is a traditional Chinese tea (Camellia sinensis) and is especially popular in
south China. This review is to comprehensively summarize the miscellaneous research that …

Structural changes and allergenicity of whey proteins (WPI) upon complexation with caffeic
acid (CA) and (-)-epigallocatechin gallate (EGCG) at acidic and neutral pH conditions were …