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| Persicaria hydropiper (L.) Spach and its Flavonoid Components, Isoquercitrin and Isorhamnetin, Activate the Wnt/β‐catenin Pathway and Inhibit Adipocyte Differentiation of 3T3‐L1 Cells | | Phytotherapy research |
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| Evaluation of radioprotective effects of propolis and its flavonoid constituents: in vitro study on human white blood cells | | Phytotherapy research |
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| Four-week ingestion of blood orange juice results in measurable anthocyanin urinary levels but does not affect cellular markers related to cardiovascular risk: a randomized cross-over study in healthy volunteers | | European journal of nutrition |
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| Heavy metal-induced oxidative damage, defense reactions, and detoxification mechanisms in plants | | Acta physiologiae plantarum |
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| Dietary flavonoid intakes and risk of type 2 diabetes in US men and women | | The American journal of clinical nutrition |
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| The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites | | Food research international |
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| Identification of bioactive composition and antioxidant activity in young mandarin fruits | | Food chemistry |
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| Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants | | Journal of the science of food and agriculture |
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| Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cells | | Food chemistry |
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| Anti-melanogenesis properties of quercetin- and its derivative-rich extract from Allium cepa | | Food chemistry |
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| The citrus flavonoid hesperidin induces p53 and inhibits NF-κB activation in order to trigger apoptosis in NALM-6 cells: involvement of PPARγ-dependent mechanism | | European journal of nutrition |
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| Anthocyanins and their metabolites are weak inhibitors of cytochrome P450 3A4 | | Molecular nutrition and food research |
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| Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion | | Food chemistry |
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| Antioxidant capacity, polyphenolic content and tandem HPLC–DAD–ESI/MS profiling of phenolic compounds from the South American berries Luma apiculata and L. chequén | | Food chemistry |
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| Chemical constituents with antioxidant activities from litchi (Litchi chinensis Sonn.) seeds | | Food chemistry |
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| Double directional adjusting estrogenic effect of naringin from Rhizoma drynariae (Gusuibu) | | Journal of ethnopharmacology |
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| The anti-diabetic effect of anthocyanins in streptozotocin-induced diabetic rats through glucose transporter 4 regulation and prevention of insulin resistance and pancreatic apoptosis | | Molecular nutrition and food research |
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| A review of the chemistry of the genus Crataegus | | Phytochemistry |
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| Hesperidin suppressed proliferations of both Human breast cancer and androgen-dependent prostate cancer cells | | Phytotherapy research |
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| Improved Antioxidant and Anti-inflammatory Potential in Mice Consuming Sour Cherry Juice (Prunus Cerasus cv. Maraska) | | Plant foods for human nutrition |
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| Bioguided fractionation and isolation of natural inhibitors of advanced glycation end-products (AGEs) from Calophyllum flavoramulum | | Phytochemistry |
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| Antioxidants and stress-related metabolites in the seedlings of two indica rice varieties exposed to cadmium chloride toxicity | | Acta physiologiae plantarum |
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| The citrus fruit flavonoid naringenin suppresses hepatic glucose production from Fao hepatoma cells | | Molecular nutrition and food research |
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| The antimicrobial properties of the lowbush blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus | | Food microbiology |
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| The effect of co-administered flavonoids on the metabolism of hesperetin and the disposition of its metabolites in Caco-2 cell monolayers | | Molecular nutrition and food research |
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| Naringin inhibits matrix metalloproteinase-9 expression and AKT phosphorylation in tumor necrosis factor-α-induced vascular smooth muscle cells | | Molecular nutrition and food research |
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| Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties | | Journal of food biochemistry |
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| In vitro photochemical and phototoxicological characterization of major constituents in St. John’s Wort (Hypericum perforatum) extracts | | Phytochemistry |
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| Antioxidant and photosynthetic response of a purple-leaved and a green-leaved cultivar of sweet basil (Ocimum basilicum) to boron excess | | Environmental and experimental botany |
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| Transcriptional regulation of anthocyanin biosynthesis in red cabbage | | Planta |
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| Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas | | Plant foods for human nutrition |
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| The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices | | Journal of food composition and analysis |
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| Anthocyanins in the diet of infants and toddlers: intake, sources and trends | | European journal of nutrition |
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| The natural compound trans‐chalcone induces programmed cell death in Arabidopsis thaliana roots | | Plant, cell and environment |
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| Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.) | | Food chemistry |
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| Structural basis for modification of flavonol and naphthol glucoconjugates by Nicotiana tabacum malonyltransferase (NtMaT1) | | Planta |
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| Obesity: The preventive role of the pomegranate (Punica granatum) | | Nutrition |
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| Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193 | | International journal of food microbiology |
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| Effects of ultrasonic treatment on pericarp browning of postharvest litchi fruit | | Journal of food biochemistry |
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| Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours | | Food chemistry |
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