Tag: Antioxidant
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
Fermentation changes polyphenols into more bioactive metabolites
How fermented foods transform plant compounds for better absorption and health
KCl replacement altered yeast communities and increased olive antioxidants
Salt substitution boosts beneficial microbes and antioxidants in olive fermentation
Pseudoacacia honey quality varies by origin
Comparing quality and antioxidant properties of invasive plant honey across Hungary and Slovakia
Prunus africana bark extract showed selective cytotoxicity in prostate cancer cells
Plant extracts from African cherry tree kill prostate cancer cells in lab tests
Saffron floral residues showed antimicrobial and antioxidant activity
Saffron byproducts show promise as natural antimicrobial agents
