Flavonoids are a group of plant constituents called phenolic compounds and correspond to
the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and …

Nanotechnology is an advanced field that has remarkable nutraceutical and food
applications. Phyto-bioactive compounds (PBCs) play critical roles in promoting health and …

Background Cereal, pulse and oilseed processing by-products, specifically the brans/hulls,
are enriched sources of phenolic compounds with antioxidant properties, yet they are …

Background For modern food industry, sustainability of food processing is a major concern
coupled to the reduction of waste generation. Fruit and vegetable processing require of …

Flavonoids are common plant natural products able to suppress ROS-related damage and
alleviate oxidative stress. One of key mechanisms, involved in this phenomenon is chelation …

Iron overload, a high risk factor for many diseases, is seen in almost all human chronic and
common diseases. Iron chelating agents are often used for treatment but, at present, most of …

One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …

Herbal drugs, which possess immunomodulatory, anti-inflammatory, anti-diabetic, anti-
infective, and anti-allergic activities, encompass various therapeutic areas, and have been …

This article gives an overview on the work available on methods for berry pomace
processing, on methods for polyphenol extraction and on methods for polyphenol analysis …

Background Seaweeds are promising substrates for biotransformation via fermentation,
something that has been primarily utilized by the field of biofuels but focused less attention …