Related references
Note: Only part of the references are listed.Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical
Ye Peng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Raquel Lucas-Gonzalez et al.
FOOD CHEMISTRY (2021)
Phenolics of Yellow Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Organ Distribution, and In Vivo Antioxidant Activities
Fanghua Guo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
In Vitro Metabolism of Six C-Glycosidic Flavonoids from Passiflora incarnata L.
Martina Tremmel et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Phenolics and antioxidant activity of bamboo leaves soup as affected by in vitro digestion
Yilong Ma et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
A comparison of the absorption and metabolism of the major quercetin in brassica, quercetin-3-O-sophoroside, to that of quercetin aglycone, in rats
Yanling Wang et al.
FOOD CHEMISTRY (2020)
Isoquercitrin Attenuates Renal Ischemia/Reperfusion Injury Through Antioxidation, Anti-inflammation, and Antiapoptosis in Mice
Sudong Liang et al.
TRANSPLANTATION PROCEEDINGS (2020)
Antioxidants and antioxidant methods: an updated overview
Ilhami Gulcin
ARCHIVES OF TOXICOLOGY (2020)
Bioactive Compounds and Antioxidant Capacity of Small Berries
Michael Zorzi et al.
FOODS (2020)
Changes in the Content and Bioavailability of Onion Quercetin and Grape Resveratrol During In Vitro Human Digestion
Seung Yun Lee et al.
FOODS (2020)
Advances on the in vivo and in vitro glycosylations of flavonoids
Yuan Ji et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)
Comparison of In Vitro and In Vivo Antioxidant Activities of Six Flavonoids with Similar Structures
Yixiu Zeng et al.
ANTIOXIDANTS (2020)
Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity Relationship
Qiang Zhang et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2020)
Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
Constanza Pavez-Guajardo et al.
FOODS (2020)
Antioxidant activity and mechanism of dihydrochalcone C-glycosides: Effects of C-glycosylation and hydroxyl groups
Yunsheng Xue et al.
PHYTOCHEMISTRY (2020)
Bioaccessibility of defatted lupin seed phenolic compounds in a standardized static in vitro digestion system
Jaroslaw Czubinski et al.
FOOD RESEARCH INTERNATIONAL (2019)
Structure-antioxidant capacity relationship of dihydrochalcone compounds in Malus
Zhengcao Xiao et al.
FOOD CHEMISTRY (2019)
Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule
Gui-Lin Chen et al.
FOOD CHEMISTRY (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Use of UHPLC-QTOF-MS/MS with combination of in silico approach for distributions and metabolites profile of flavonoids after oral administration of Niuhuang Shangqing tablets in rats
Yu Zhang et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2019)
Food flavonoid ligand structure/estrogen receptor-α affinity relationships - toxicity or food functionality?
Hui Ye et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
The effects of polyphenols and other bioactives on human health
Cesar G. Fraga et al.
FOOD & FUNCTION (2019)
Extrusion of apple pomace increases antioxidant activity upon in vitro digestion
Guo Liu et al.
FOOD & FUNCTION (2019)
Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds
Marika Pellegrini et al.
PLANT FOODS FOR HUMAN NUTRITION (2018)
Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion
Raquel Lucas-Gonzalez et al.
FOOD CHEMISTRY (2018)
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
M. Jose Jara-Palacios et al.
FOOD RESEARCH INTERNATIONAL (2018)
Dietary flavonoid aglycones and their glycosides: Which show better biological significance?
Jianbo Xiao
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Identification of a flavonoid C-glycoside as potent antioxidant
Lingrong Wen et al.
FREE RADICAL BIOLOGY AND MEDICINE (2017)
Gastrointestinal stability of dihydromyricetin, myricetin, and myricitrin: an in vitro investigation
Dong Xiang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)
C-Glycosyl Flavonoids from Beta vulgaris Cicla and Betalains from Beta vulgaris rubra: Antioxidant, Anticancer and Antiinflammatory ActivitiesA Review
Paolino Ninfali et al.
PHYTOTHERAPY RESEARCH (2017)
Advance on the Flavonoid C-glycosides and Health Benefits
Jianbo Xiao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa
Anna Olejnik et al.
FOOD CHEMISTRY (2016)
Phenolic Compounds of Cereals and Their Antioxidant Capacity
Pham Van Hung
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
The Occurrence, Fate and Biological Activities of C-glycosyl Flavonoids in the Human Diet
Fraser L. Courts et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
The effects of C-glycosylation of luteolin on its antioxidant, anti-Alzheimer's disease, anti-diabetic, and anti-inflammatory activities
Jae Sue Choi et al.
ARCHIVES OF PHARMACAL RESEARCH (2014)
Isoquercitrin: Pharmacology, toxicology, and metabolism
Katerina Valentova et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods
Haizhi Huang et al.
FOOD CHEMISTRY (2014)
Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids
Merichel Plaza et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Biogenesis of C-Glycosyl Flavones and Profiling of Flavonoid Glycosides in Lotus (Nelumbo nucifera)
Shan-Shan Li et al.
PLOS ONE (2014)
Key Role of Chemical Hardness to Compare 2,2-Diphenyl-1-picrylhydrazyl Radical Scavenging Power of Flavone and Flavonol O-Glycoside and C-Glycoside Derivatives
Tsukasa Waki et al.
CHEMICAL & PHARMACEUTICAL BULLETIN (2012)
Electrochemical Sensing of Total Antioxidant Capacity and Polyphenol Content in Wine Samples Using Amperometry Online-Coupled with Microdialysis
Petr Jakubec et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Chronic Inflammatory Disorders and Their Redox Control: From Molecular Mechanisms to Therapeutic Opportunities
Valerio Chiurchiu et al.
ANTIOXIDANTS & REDOX SIGNALING (2011)
Intestinal transit and systemic metabolism of apple polyphenols
Kathrin Kahle et al.
EUROPEAN JOURNAL OF NUTRITION (2011)
Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake
Jaouad Bouayed et al.
FOOD CHEMISTRY (2011)
Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays
Stephanie Dudonne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Metabolism of flavone C-glucosides and p-coumaric acid from antioxidant of bamboo leaves (AOB) in rats
Yu Zhang et al.
BRITISH JOURNAL OF NUTRITION (2007)
Share Paper
