Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics-Reference-Cited by-同舟云学术

Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics

Published:2020-04-27 Issue:7 Volume:61 Page:1130-1151
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Dias Ricardo¹,Oliveira Helder¹,Fernandes Iva¹,Simal-Gandara Jesus²^ORCID,Perez-Gregorio Rosa¹

Affiliation:

1. LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal

2. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1754162

Reference226 articles.

1. Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage

2. Resveratrol for primary prevention of atherosclerosis: Clinical trial evidence for improved gene expression in vascular endothelium

3. Mangiferin and Morin Attenuate Oxidative Stress, Mitochondrial Dysfunction, and Neurocytotoxicity, Induced by Amyloid Beta Oligomers

4. One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

5. Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries

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