Recent progress in promoting the bioavailability of polyphenols in plant-based foods-Reference-Cited by-同舟云学术

Recent progress in promoting the bioavailability of polyphenols in plant-based foods

Published:2024-04-09 Issue: Volume: Page:1-22
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:

Tomas Merve¹,Wen Yuxi²,Liao Wei²,Zhang Lizhu²,Zhao Chao²^ORCID,McClements David Julian³,Nemli Elifsu¹,Bener Mustafa⁴,Apak Resat⁵⁶,Capanoglu Esra¹^ORCID

Affiliation:

1. Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye

2. College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China

3. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA

4. Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiye

5. Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye

6. Turkish Academy of Sciences (TUBA), Ankara, Türkiye

Funder

TUBITAK

Scientific and Technological Council of Türkiye

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2336051

Reference153 articles.

1. Current Understanding of Polyphenols to Enhance Bioavailability for Better Therapies

2. The Effect of Lactic Acid Fermentation on Extraction of Phenolics and Flavonoids from Sage Leaves

3. Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

4. Foods for Plant-Based Diets: Challenges and Innovations

5. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

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