Related references
Note: Only part of the references are listed.Biotransformation and Gut Microbiota-Mediated Bioactivity of Flavonols
Meiyan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)
Drying methods effect on bioactive compounds, phenolic profile, and antioxidant capacity of mango powder
Shireen Akther et al.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2023)
Probiotics Influence Gut Microbiota and Tumor Immune Microenvironment to Enhance Anti-Tumor Efficacy of Doxorubicin
Zixuan Ye et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2023)
Fermented Whey Ewe's Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
Ali Zein Alabiden Tlais et al.
ANTIOXIDANTS (2023)
Analysis of proanthocyanidins and flavonols in the seedpods of Chinese Antique Lotus: A rich source of antioxidants
Xiaohan Wang et al.
FOOD CHEMISTRY (2023)
Extraction optimization, physicochemical property, antioxidant activity, and α-glucosidase inhibitory effect of polysaccharides from lotus seedpods
Huwei Wu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)
The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers
Yue-Rong Ru et al.
JOURNAL OF FOOD BIOCHEMISTRY (2022)
Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition
Mayu Yamanushi et al.
FOOD CHEMISTRY-X (2022)
Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by Lactobacillus plantarum increase the inhibitory capacity on advanced glycation end products?
Nianjie Feng et al.
FRONTIERS IN NUTRITION (2022)
Effects of Probiotic Fermented Fruit Juice- Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties
Wanida Laosee et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2022)
Phytochemicals, biological activity, and industrial application of lotus seedpod (Receptaculum Nelumbinis): A review
Yi-Fei Wang et al.
FRONTIERS IN NUTRITION (2022)
Metabolites of Procyanidins From Litchi Chinensis Pericarp With Xanthine Oxidase Inhibitory Effect and Antioxidant Activity
Yong Sui et al.
FRONTIERS IN NUTRITION (2021)
Polyphenol-Rich Extract from Litchi chinensis Seeds Alleviates Hypertension-Induced Renal Damage in Rats
Yuan Yao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Production of α-rhamnosidases from Lactobacillus plantarum WCFS1 and their role in deglycosylation of dietary flavonoids naringin and rutin
Alvaro Ferreira-Lazarte et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells
Qian Wu et al.
FOOD & FUNCTION (2021)
Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties
Ana Paula B. Fruet et al.
FOODS (2020)
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion
Francielli P. R. de Morais et al.
FOOD RESEARCH INTERNATIONAL (2020)
Quantification of Polyphenols and Metals in Chinese Tea Infusions by Mass Spectrometry
Gabriella Pinto et al.
FOODS (2020)
Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols
Ozge Donmez et al.
FOOD & FUNCTION (2020)
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria
Annalisa Ricci et al.
FOOD CHEMISTRY (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Comprehensive structural characterization of phenolics in litchi pulp using tandem mass spectral molecular networking
Qiang Lyu et al.
FOOD CHEMISTRY (2019)
Characterization by HPLC-ESI-MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp
Angela M. Miranda-Hernandez et al.
FOOD CHEMISTRY (2019)
Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage
Qian Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The Efficacy of Administering Fruit-Derived Polyphenols to Improve Health Biomarkers, Exercise Performance and Related Physiological Responses
Daniel S. Kashi et al.
NUTRIENTS (2019)
Development of aqueous-based multi-herbal combination using principal component analysis and its functional significance in HepG2 cells
Pardeep Kaur et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2019)
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
Zhongxi Li et al.
MOLECULES (2019)
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
Emmanuel Kwaw et al.
FOOD CHEMISTRY (2018)
Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability
Karina M. O. dos Santos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests
Di Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Glucosylation of Catechol with the GTFA Glucansucrase Enzyme from Lactobacillus reuteri and Sucrose as Donor Substrate
Evelien M. te Poele et al.
BIOCONJUGATE CHEMISTRY (2016)
The Effect of Probiotic Yogurt on Constipation in Pregnant Women: A Randomized Controlled Clinical Trial
Mojgan Mirghafourvand et al.
IRANIAN RED CRESCENT MEDICAL JOURNAL (2016)
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
Pasquale Filannino et al.
FOOD MICROBIOLOGY (2015)
Metabolites and Changes in Antioxidant Activity of A-Type and B-Type Proanthocyanidin Dimers after Incubation with Rat Intestinal Microbiota
Zhen-zhen Ge et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet
Mei Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Identification of Proanthocyanidins from Litchi (Litchi chinensis Sonn.) Pulp by LC-ESI-Q-TOF-MS and Their Antioxidant Activity
Qiang Lv et al.
PLOS ONE (2015)
Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria
Pasquale Filannino et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Advances in the biotechnological glycosylation of valuable flavonoids
Jianbo Xiao et al.
BIOTECHNOLOGY ADVANCES (2014)
Heating and glycation of beta-lactoglobulin and beta-casein: Aggregation and in vitro digestion
Michele S. Pinto et al.
FOOD RESEARCH INTERNATIONAL (2014)
Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review
Nguyen Thai Huynh et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants
Alice M. Moscovici et al.
FOOD & FUNCTION (2014)
Characterization of tyrosinase inhibitors in the twigs of Cudrania tricuspidata and their structure-activity relationship study
Zong-Ping Zheng et al.
FITOTERAPIA (2013)
Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls
Qian Wu et al.
FOOD CHEMISTRY (2013)
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno et al.
FOOD MICROBIOLOGY (2013)
The relationship between antiglycation activity and procyanidin and phenolic content in commercial grape seed products
Cathy Sun et al.
CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY (2012)
Characterization of Oligomeric Procyanidins and Identification of Quercetin Glucuronide from Lotus (Nelumbo nucifera Gaertn.) Seedpod
Jun-Song Xiao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Capability of Lactobacillus plantarum IFPL935 To Catabolize Flavan-3-ol Compounds and Complex Phenolic Extracts
Fernando Sanchez-Patan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism
Raquel Tabasco et al.
FOOD MICROBIOLOGY (2011)
Metabolism of quercetin by Cunninghamella elegans ATCC 9245
Jiachen Zi et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)
Constituents of the Flowers of Platycodon grandiflorum with Inhibitory Activity on Advanced Glycation End Products and Rat Lens Aldose Reductase In Vitro
Dae Sik Jang et al.
ARCHIVES OF PHARMACAL RESEARCH (2010)
Lutein Content and in Vitro Antioxidant Activity of Different Cultivars of Indian Marigold Flower (Tagetes patula L.) Extracts
Sugata Bhattacharyya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
A-Type Proanthocyanidins from Lychee Seeds and Their Antioxidant and Antiviral Activities
Xinya Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)
Louise Svensson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant evaluation of O-methylated metabolites of catechin, epicatechin and quercetin
Montserrat Duenas et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)
Erigeroflavanone, a flavanone derivative from the flowers of Erigeron annuus with protein glycation and aldose reductase inhibitory activity
Nam Hee Yoo et al.
JOURNAL OF NATURAL PRODUCTS (2008)
Biosynthesis and Genetic Regulation of Proanthocyanidins in Plants
Fei He et al.
MOLECULES (2008)
Tea Polyphenol (-)-epigallocatechin-3-gallate: A new trapping agent of reactive dicarbonyl species
Shengmin Sang et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2007)
Structural requirements of flavonoids for inhibition of protein glycation and radical scavenging activities
H Matsuda et al.
BIOORGANIC & MEDICINAL CHEMISTRY (2003)
Share Paper
