Concept: Phytochemicals and Antioxidant Activities
Colored wheat flours and xylitol changed cookie quality and glycemic response
Improving cookie nutrition with colored wheat flour and alternative sweeteners
Peppermint tea extract was rich in terpenes
What volatile compounds are in brewed peppermint tea
Solar dehydration preserved acai flour composition
Solar drying preserves nutrients in acai flour while improving food safety
Polyphenols show both beneficial and harmful dose-dependent effects
Polyphenols shift from protective to harmful at high doses
Plant polyphenols are linked to antioxidant and anti-inflammatory mechanisms
How plant flavonoids activate antioxidant defenses and their practical limits in medicine
Urolithin A may act on obesity and metabolic dysfunction through multiple pathways
How a gut-produced metabolite targets obesity through multiple biological pathways
Aromatic Indian teas showed higher bioactivity in several tests
Aromatic Indian teas show enhanced antioxidant and blood sugar management properties
Sugar substitution preserved yogurt-preparation quality better than removal
Sugar substitutes preserve color and stability in strawberry yogurt preparations
Artichoke pâtés contain mainly oleic and linoleic acids
Bioactive compounds in artichoke spreads show consistent fat and phenol profiles
Fermentation changes polyphenols into more bioactive metabolites
How fermented foods transform plant compounds for better absorption and health
