Polyphenols in edible plant leaves: an overview of their occurrence and health properties-Reference-Cited by-同舟云学术

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Polyphenols in edible plant leaves: an overview of their occurrence and health properties

Published:2024 Issue:13 Volume:15 Page:6847-6882
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Masiala Anthony¹^ORCID,Vingadassalon Audrey¹^ORCID,Aurore Guylène¹^ORCID

Affiliation:

1. Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, Campus de Fouillole, F-97 110 Pointe-à-Pitre, France

Abstract

Edible plant leaves (EPLs) constitute a major renewable functional plant biomass available all year round, providing an essential source of polyphenols in the global diet.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00509K

Reference267 articles.

1. Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity

2. Polyphenols: antioxidants and beyond

3. Natural polyphenols: An overview

4. Polyphenol composition and antioxidant properties of vegetable leaf‐fortified bread

5. Systematic Review on Polyphenol Intake and Health Outcomes: Is there Sufficient Evidence to Define a Health-Promoting Polyphenol-Rich Dietary Pattern?

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1. Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review;Food Chemistry;2024-12

2. Pharmacological Activities and Molecular Mechanisms of Sinapic Acid in Neurological Disorders;ACS Chemical Neuroscience;2024-07-31

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