Polyphenols as Functional Foods and Nutraceuticals
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-59365-9_7
Reference183 articles.
1. Abbas, M., Saeed, F., Anjum, F. M., Afzaal, M., Tufail, T., Bashir, M. S., . . . Suleria, H. A. R. (2017). Natural polyphenols: An overview. International Journal of Food Properties, 20(8), 1689–1699.
2. Abdel-Khalek, H. H., & Mattar, Z. A. (2022). Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods. Journal of Food Measurement and Characterization, 16(2), 1559–1571.
3. Abdel-Moneim, A. M. E., Shehata, A. M., Alzahrani, S. O., Shafi, M. E., Mesalam, N. M., Taha, A. E., . . . Abd El-Hack, M. E. (2020). The role of polyphenols in poultry nutrition. Journal of Animal Physiology and Animal Nutrition, 104(6), 1851–1866.
4. Abotaleb, M., Samuel, S. M., Varghese, E., Varghese, S., Kubatka, P., Liskova, A., & Büsselberg, D. (2018). Flavonoids in cancer and apoptosis. Cancers, 11(1), 28.
5. Abou Baker, D. H. (2022). An ethnopharmacological review on the therapeutical properties of flavonoids and their mechanisms of actions: A comprehensive review based on up to date knowledge. Toxicology Reports, 9, 445–469.
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