Publisher
Springer Science and Business Media LLC
Reference57 articles.
1. Leopoldini, M., Russo, N. & Toscano, M. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry 125, 288–306, doi:
10.1016/j.foodchem.2010.08.012
(2011).
2. Manach, C., Scalbert, A., Morand, C., Remesy, C. & Jimenez, L. Polyphenols: food sources and bioavailability. The American journal of clinical nutrition 79, 727–747, PMID:pubmed/15113710 (2004).
3. Stepanic, V., Gasparovic, A. C., Troselj, K. G., Amic, D. & Zarkovic, N. Selected attributes of polyphenols in targeting oxidative stress in cancer. Current topics in medicinal chemistry 15, 496–509, doi:
10.2174/1568026615666150209123100
(2015).
4. Crozier, A., Jaganath, I. B. & Clifford, M. N. Dietary phenolics: chemistry, bioavailability and effects on health. Natural product reports 26, 1001–1043, doi:
10.1039/b802662a
(2009).
5. Kubo, I., Fujita, K. & Nihei, K. Anti-Salmonella activity of alkyl gallates. Journal of agricultural and food chemistry 50, 6692–6696 (2002).
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献