Related references
Note: Only part of the references are listed.The role of plant-derived natural antioxidants in reduction of oxidative stress
Behnaz Akbari et al.
BIOFACTORS (2022)
Widely targeted metabolomics analysis characterizes the phenolic compounds profiles in mung bean sprouts under sucrose treatment
Chongyang Lyu et al.
FOOD CHEMISTRY (2022)
(Poly)phenolic composition of tomatoes from different growing locations and their absorption in rats: A comparative study
Alvaro Cruz-Carrion et al.
FOOD CHEMISTRY (2022)
Polyphenols and their applications: An approach in food chemistry and innovation potential
Fabio Fernandes de Araujo et al.
FOOD CHEMISTRY (2021)
Quality evaluation of Sinopodophyllum hexandrum (Royle) Ying based on active compounds, bioactivities and RP-HPLC fingerprint
Wei Liu et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Identification and quantification of phenolic compounds in Salvia cadmica Boiss. and their biological potential
Ewelina Piatczak et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Tomatoes consumed in-season prevent oxidative stress in Fischer 344 rats: impact of geographical origin
Alvaro Cruz-Carrion et al.
FOOD & FUNCTION (2021)
Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio
Maria D. Mira-Sanchez et al.
FOOD CHEMISTRY (2020)
Phytochemical Profiles and Antioxidant Activity ofRehmannia glutinosafrom Different Production Locations
Wei Liu et al.
CHEMISTRY & BIODIVERSITY (2020)
Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems
Iramaia Angelica Neri-Numa et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
Salvianolic Acids: Potential Source of Natural Drugs for the Treatment of Fibrosis Disease and Cancer
Lunkun Ma et al.
FRONTIERS IN PHARMACOLOGY (2019)
Anti-inflammatory effects of flavonoids
Soheila J. Maleki et al.
FOOD CHEMISTRY (2019)
Spanish traditional tomato. Effects of genotype, location and agronomic conditions on the nutritional quality and evaluation of consumer preferences
Esther Asensio et al.
FOOD CHEMISTRY (2019)
Effects of Growing Location on the Contents of Main Active Components and Antioxidant Activity of Dasiphora fruticosa (L.) Rydb. by Chemometric Methods
Wei Liu et al.
CHEMISTRY & BIODIVERSITY (2018)
High-elevation cultivation increases anti-cancer podophyllotoxin accumulation in Podophyllum hexandrum
Mengfei Li et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Controlled water deficit as abiotic stress factor for enhancing the phytochemical content and adding-value of crops
Mario M. Gonzalez-Chavira et al.
SCIENTIA HORTICULTURAE (2018)
Effect of sucrose on the functional composition and antioxidant capacity of buckwheat (Fagopyrum esculentum M.) sprouts
Hyejin Jeong et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
The Immunomodulatory and Anti-Inflammatory Role of Polyphenols
Nour Yahfoufi et al.
NUTRIENTS (2018)
A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds
Muhammad H. Alu'datt et al.
FOOD CHEMISTRY (2017)
Evaluation of antioxidant activity of crocin, podophyllotoxin and kaempferol by chemical, biochemical and electrochemical assays
Riyaz A. Dar et al.
ARABIAN JOURNAL OF CHEMISTRY (2017)
Quality Evaluation of Juniperus rigida Sieb. et Zucc. Based on Phenolic Profiles, Bioactivity, and HPLC Fingerprint Combined with Chemometrics
Zehua Liu et al.
FRONTIERS IN PHARMACOLOGY (2017)
Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects
Hua Zhang et al.
CURRENT OPINION IN FOOD SCIENCE (2016)
Influence of Environmental Factors on the Active Substance Production and Antioxidant Activity in Potentilla fruticosa L. and Its Quality Assessment
Wei Liu et al.
SCIENTIFIC REPORTS (2016)
Antioxidant, Antimicrobial Effects and Phenolic Profile of Lycium barbarum L. Flowers
Andrei Mocan et al.
MOLECULES (2015)
Influence of Ecological Factors on the Production of Active Substances in the Anti-Cancer Plant Sinopodophyllum hexandrum (Royle) T.S. Ying
Wei Liu et al.
PLoS One (2015)
Six enzymes from mayapple that complete the biosynthetic pathway to the etoposide aglycone
Warren Lau et al.
SCIENCE (2015)
Phytochemical constituents, nutritional values, phenolics, flavonols, flavonoids, antioxidant and cytotoxicity studies on Phaleria macrocarpa (Scheff.) Boerl fruits
Ma Ma Lay et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)
Antimicrobial, antioxidant, antimutagenic activities, and phenolic compounds of Iris germanica
Burcu Basgedik et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Changes in phenolic content, phenylalanine ammonia-lyase (PAL) activity, and antioxidant capacity of two buckwheat sprouts in relation to germination
Shun-Cheng Ren et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
Daniele Del Rio et al.
ANTIOXIDANTS & REDOX SIGNALING (2013)
Phytochemical profiles, antioxidant and antimicrobial activities of three Potentilla species
Shan-Shan Wang et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2013)
Effect of ethylene on total phenolics, antioxidant activity, and the activity of metabolic enzymes in mung bean sprouts
Hong-Kai Liu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Phenolic compounds: from plants to foods
Veronique Cheynier
PHYTOCHEMISTRY REVIEWS (2012)
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Stephane Quideau et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2011)
Recent Advances in Semisynthesis, Biosynthesis, Biological Activities, Mode of Action, and Structure-Activity Relationship of Podophyllotoxins: An Update (2008-2010)
M. Lv et al.
MINI-REVIEWS IN MEDICINAL CHEMISTRY (2011)
Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth
Victor Manuel Beato et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
Chemical Fingerprinting of Medicinal Plants Gui-jiu by LC-ESI Multiple-Stage MS
Yan Zhou et al.
CHROMATOGRAPHIA (2008)
Sodium Borohydride/Chloranil-Based Assay for Quantifying Total Flavonoids
Xiangjiu He et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
A critical review of the data related to the safety of quercetin and lack of evidence of in vivo toxicity, including lack of genotoxic/carcino genic properties
M. Harwood et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Quality assessment of Cortex cinnamomi by HPLC chemical fingerprint, principle component analysis and cluster analysis
Jie Yang et al.
JOURNAL OF SEPARATION SCIENCE (2007)
Preparation of affinity matrices for endotoxin removal
SW Tang et al.
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY (2006)
Examination of antioxidant activity of Ginkgo biloba leaf infusions
LM Goh et al.
FOOD CHEMISTRY (2003)
Production of podophyllotoxin from Podophyllum hexandrum:: a potential natural product for clinically useful anticancer drugs
A Giri et al.
CYTOTECHNOLOGY (2000)